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KEY TO U SES OF TAMIL L E AF-V EGETABLE S . 
1. Fried in oil with onions, chillies etc., salted. 
2. Cooked with dall (Cajanus inrlicus) 
5* Ground and then boiled in gingelly oil - medic, purpose. 
Jf. Polled in water, then taken out and fried with onions, chillies etc. 
5. Haw - juice from leaves given to children for coughs. 
£, Burnt in tire, then ground up with chillies, onions, burn coconut 
pulp.(not cooked). 
7. Fruit cut into pieces and cooked with dall, 
6. Raw - ground up with Tamerind pulp, onions, chillies etc. salted. 
9 . As © flavouring for curries. 
10. Cooked in coconut juice. 
11. Put in pepperwater soup. 
12. Boiled in water - water used.for flavouring. 
13 . Boiled with meat. Pork^especially. 
14 . Boiled in salt water - as miich as can be obtainable used. 
15 . ^ater from boiling used for colds, also for flavouring. 
