Raw Mango/ Kairi
With a green waxy peel and tart, tangy flesh, this versatile fruit signals the start of a new farming year.
Boiling
Cashew
A tropical crop valued for its edible seed and fruit, cashew is widely used across cuisines in India.
Cowpea Beans
Cowpea beans are consumed in both fresh and dried forms, each offering distinct textures, flavours, and culinary applications.
Moringa Leaves
Nutritious and slightly bitter, this leaf is used in regional stir-fries and curries.
Bottle Gourd
This gourd has long sustained communities while shaping cultural traditions and rituals.
Gum Berry
Known for its unique sticky-sweet pulp, gum berry or Lasora is often eaten raw and usually pickled when young.
Mung bean
A protein-rich legume, mung bean is eaten sprouted, boiled or ground.
Rakthashali Rice
Rakthashali is a non-glutinous red rice variety from Kerala, often used to prepare Kanji.
