traditional village food

for the past 5 days we are shuttling everyday between the farmhouse and home. Btw hosur and bangalore. You.might think cant we stay in the farmhouse? Its a 30 acre layout and we are the only ones there. A bit risky. So we come back.

so much work is going on. Digging well. ( well madiri), sowing ragi for first time. Bringing more fruit plants. So cooking has become a big challenge.

I need to plan the previous day till the dinner. Everyone does it, inga enna challenge na no swiggy or restaurants for another 15 kms.

dont get milk too.

so breakfast, coffee, lunch, again coffee. Need to pack for the whole day. Except dinner.

dinner ku on the way to home we stop at hosur a2b have nice hot bhajji and hot idlies.

in between so much work.

for almost a month, i have been asking for labourers. No one came. Now Since we wanted to do fencing they came. Three years we were budgeting for this fence and digging well. Very expensive they have become.

since we are doing a lot of research on plants and herbs, we spend a lot of money on them.

And the village people think that we are doing something big and dont wish to share knowledge with them.

. All are equipments are missing, fruits, veggies, hose pipes. Nothing can be kept outside.

its so frustrating, its not that those equipments can be bought online.

so we decided that, fencing needs to be addressed first.

the people are often wondering what we are upto so they keep coming to the farmhouse.

other layout people have bought farmhouse to take rest. They come cook and eat, rest, sleep and go.

for us we come here to work only. Because in other layouts they have korean grass, we have arugampul, we have so many herbs protecting them is a big challenge.

our vision is to make a unavu kaadu.

so this morning made idli upma,( from yesterdays idli), made lemon rice potato fry, yesterdays thengaai thuvaiyal and mango.

milk, decoction, all waste brown papers for composting..

all packed and ready.

came here to find one of the labourer clearing all the dead leaves and throwing away.

thats a mulch and protects trees for high temp and retains moisture. We keep bringing dry leaves to add mulch.

indha pakkam partha one more guy ripped off most of the karisinkanni plant yellow one. I was in the verge of crying. Because so.many karisilannki we have bought and sowed nothing grew. And the one that was growing well, was being removed.

both of us sat and again we sowed then back to the soil.

the guys prepared the soil for ragi.

and the JCB guy came to dig for well.

both work done, now sat to eat the lunch

morning we had the breakfast at home and started. We were late because we had to buy cement pots for few plants. Huge sizes. They dont make thst size in mud.

we both only carry them.to the defined place and fill potting soil.

after lifting so much weight i have gained strength and stamina. No need of gym

to develop core only we are digging the well to draw the water. I love that exercise.

indha idli upma iruke, that is one of my fav.

its not done in a regular style. I learned this style from my friends.mil.

as usual you temper kadugu, ulatham.paruppu, curry leaves, kadalai paruppu, ginger, green chillies. Add chopped onions. I dont overcook the onions. Konjam karich karich.

this is usual. What is the twist. The old idlies have to be dunked in buttermilk

then remove it and squeeze the buttermilk and put it in the kadai. After the tempering.

after that you need to add pepper, jeeragam powder.

adula paarunga after you add that jeeragam and pepper podi, that idli upma will attain a different status. From poor to rich.

you dont need anything to eat with it.

vayila pota manukkum.

Jeeragam, pepper, green chilli flavour, inji manam, onion crunchiness, curry leaves.

oru burst of flavours inside your mouth.

idellam saapida kuduthu vachu irukanum.

simple seidhu paarkalaame