I wrote today about homemade flavored water. When I called my father for some fact-checking, he responded with the following email:
We used to boil water with pieces of 'karingali' which is supposed to be good for quenching thirst in summer.You can add 'ramacham' or 'hus' roots(which is also widely used in North India to pack window blinds in summer to give a pleasant aroma when moistened),'nannari' or sarasaparilla for getting added fragrabceto the boiled water. In Malabar they also add pieces of 'Pathimukham' which gives water a pleasant deep pink colour but no fragrance. It however is said to have medicinal qualities. 'Srisadan' an ayurveda vaidyasala at Cannanore is marketing a 'dahasamani'/thirst quencher of their own named 'Khadira Shariba'(?) which contains karingali, ramacham, nannari and pathimukham. You may like to check the encyclopedea about khus etc. In North India they have what is called 'thandhayi'.