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Curry leaves, scientifically known as Murraya koenigii, are aromatic leaves widely used in Indian cuisine and traditional medicine for their distinct flavor and potential health benefits.
Pirandai, also known as Veldt Grape or Adamant Creeper, is a perennial plant from the grape family, with the botanical name Cissus quadrangularis.
Keezhanelli, also known as Phyllanthus niruri, is a small plant with a history of use in traditional medicine.
Mullangi Keerai, also known as radish leaves or greens, are the leafy tops of the radish plant.
Sozhi Keerai, also known as Dill leaves or Sombu Keerai in Tamil, is a leafy green vegetable with a distinct aroma and slightly sweet flavor.
Avaram poo, also known as Avaram Senna or Tanner's Cassia, is a flowering shrub with bright yellow flowers, native to India.
"Maruthani" refers to henna, also known as mehndi, a plant widely used in South Asia for its coloring properties, particularly in creating temporary tattoos and dyeing hair.
Yellow Karisalankanni, also known as Manjal Karisalankanni or Yellow Bhringraj, is a flowering plant with vibrant yellow blooms, traditionally used in Ayurvedic and Siddha medicine for its potential health benefits.
White Karisalankanni, also known as Eclipta alba or Bhringraj, is a medicinal herb with small, white, solitary flowers and lanceolate leaves, typically found in tropical and subtropical regions.
Thuthuvalai, also known as Solanum trilobatum, is a medicinal herb with thorny stems and leaves, commonly found in South India.
Mudakathan, also known as balloon vine, is a medicinal herb widely used in traditional South Indian medicine.
Sukkan Keerai, also known as Chukka Kura or Indian Spinach, is a leafy green vegetable, known for its heat tolerance and mild, spinach-like flavor.
