Ragi – Finger Millet is a high source of calcium, its also rich in iron, niacin and amino acids. Ragi takes a while to digest and its a sustained release of energy like oats. Consuming ragi on a regular basis strengthens the bones and helps in weight management.
Read MoreIn Sanskrit, Agathi tree is called Agastya, which is a very sacred tree due to its high medicinal properties. Agathi is rich in vitamin A and highly detoxifying. Agathi is used to cure night blindness and migraine headaches, it is also used to improve memory and intelligence.
Read MoreMoringa is one of the most nourishing and detoxifying plants on the planet. Moringa's medicinal benefits is highly detoxifying, it pulls toxins from the blood, muscle, fat, bone, bone marrow, liver and strengthens the immune system.
Read MoreMalabar spinach is a well known vegetable in Ayurveda. The botanical name of these beautiful greens is Besella Rubra. It is high in nutrition and acts as a natural coolant, a great vegetable to use in the summers. Malabar spinach nourishes the body , purifies the blood and acts as a aphrodisiac. Including this vegetable in your regular diet helps to prevent weakness of bones, anaemia and cardiovascular diseases.
Read MoreAmbode (Lentil fritters) is a popular savoury South Indian snack. They serve as a good tea time snack and also goes well with rice dishes. It’s a common snack during festivities.
Read MoreRagi is a finger millet extremely popular in South Indian cuisine. This popular village food is easily digestible, contains a lot of calcium and it’s high energy food. it's rich in iron content and gluten free.
Read MoreGreen moong dal is the whole lentil with the husk, also known as Green Mung beans. When the husk is removed, it’s called yellow moong dal, a lentil you’ll find in many South Indian recipes. Green moong is cooling, has a lot of fibres and is a tridoshic in nature. It’s considered as very sattvic due to its properties.
Read MoreUppitu is called Upma in Northern part of India, also called as karabath when done with the powder spice mix, upma or uppittu without. This dish is heart-warming and very commonly found in South India, it is not gluten free as it’s made with Semolina.
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