This Forgotten Vegetable Is Still Cooked in Indian Villages | Banana Stem @SoulofHomelife

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If you love simple home cooking with real flavour, this traditional Banana Stem & Sprouted Green Gram Sukka / curry will feel like home. This dish is made in many coastal households and goes by different names across regions –
Banana Stem Curry, Vazhathandu Poriyal (Tamil), Vazha Pindi Thoran (Malayalam), Baale Dindu Palya (Kannada), Kele Ka Thoran (Hindi), Kadali Kanda Sukka (Tulu).
No matter what you call it, it’s wholesome, mildly spiced, and perfect with hot rice.

Here’s the full recipe you can follow at home:

Ingredients
Banana stem – 3 cups
Sprouted green gram (Hesaru) – 2 cups
Jaggery – 1 small piece
Coconut – 1/2
Tamarind – 1 tsp
Red chillies – 6–7
Coriander seeds – 3 tsp
Cumin seeds – 1 tsp
Turmeric powder – 1/4 tsp
Onion – 1 medium
Oil – 3 tsp
Mustard seeds – 1 tsp
Garlic – 3–4 bulbs
Curry leaves – 2 strands
Water – 4 cups

Method
– Bring 1 cup of water to a boil. Mix 1 tsp tamarind with a little water and add it in.
– Add 3 cups of chopped banana stem and cook for 15 minutes.
– Add sprouted green gram and let both cook together for another 15 minutes.
– For the masala: Grind 5–6 red chillies to a fine paste. Add chopped onion, coriander seeds, cumin seeds, and turmeric. Grind again, then add coconut and grind to a coarse paste.
– Add this masala to the cooked banana stem and green gram. Add jaggery and cook for 5–7 minutes.
– For the tempering: Heat oil, add mustard seeds, garlic, 1 red chilli, and curry leaves.
– Pour the tempering over the curry, mix well, close the lid, and let it rest.

Your Banana Stem Sukka / curry is ready. It pairs beautifully with hot rice.

If you enjoyed this recipe, don’t forget to like, share, and drop a comment.

banana stem sukka, banana stem curry recipe, vazhathandu poriyal, baale dindu recipe, healthy veg recipes India, traditional coastal recipes, village-style cooking, sprouted green gram recipes

Timestamps:
00:00 Introduction
00:12 Conversation at home and deciding what to prepare
01:31 Going to Farm in search of Banana stem
02:45 Cutting the Banana Tree & extracting the stem
05:15 Chopping Banana stem
07:46 Preparation of the curry
13:31 Serving the curry with hot curry

updated 9 months ago

This Forgotten Vegetable Is Still Cooked in Indian Villages | Banana Stem

Soul of Home Life 2025-11-28 | Recipe below:

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If you love simple home cooking with real flavour, this traditional Banana Stem & Sprouted Green Gram Sukka / curry will feel like home. This dish is made in many coastal households and goes by different names across regions –
Banana Stem Curry, Vazhathandu Poriyal (Tamil), Vazha Pindi Thoran (Malayalam), Baale Dindu Palya (Kannada), Kele Ka Thoran (Hindi), Kadali Kanda Sukka (Tulu).
No matter what you call it, it’s wholesome, mildly spiced, and perfect with hot rice.

Here’s the full recipe you can follow at home:

Ingredients
Banana stem – 3 cups
Sprouted green gram (Hesaru) – 2 cups
Jaggery – 1 small piece
Coconut – 1/2
Tamarind – 1 tsp
Red chillies – 6–7
Coriander seeds – 3 tsp
Cumin seeds – 1 tsp
Turmeric powder – 1/4 tsp
Onion – 1 medium
Oil – 3 tsp
Mustard seeds – 1 tsp
Garlic – 3–4 bulbs
Curry leaves – 2 strands
Water – 4 cups

Method
– Bring 1 cup of water to a boil. Mix 1 tsp tamarind with a little water and add it in.
– Add 3 cups of chopped banana stem and cook for 15 minutes.
– Add sprouted green gram and let both cook together for another 15 minutes.
– For the masala: Grind 5–6 red chillies to a fine paste. Add chopped onion, coriander seeds, cumin seeds, and turmeric. Grind again, then add coconut and grind to a coarse paste.
– Add this masala to the cooked banana stem and green gram. Add jaggery and cook for 5–7 minutes.
– For the tempering: Heat oil, add mustard seeds, garlic, 1 red chilli, and curry leaves.
– Pour the tempering over the curry, mix well, close the lid, and let it rest.

Your Banana Stem Sukka / curry is ready. It pairs beautifully with hot rice.

If you enjoyed this recipe, don’t forget to like, share, and drop a comment.

banana stem sukka, banana stem curry recipe, vazhathandu poriyal, baale dindu recipe, healthy veg recipes India, traditional coastal recipes, village-style cooking, sprouted green gram recipes

Timestamps:
00:00 Introduction
00:12 Conversation at home and deciding what to prepare
01:31 Going to Farm in search of Banana stem
02:45 Cutting the Banana Tree & extracting the stem
05:15 Chopping Banana stem
07:46 Preparation of the curry
13:31 Serving the curry with hot curry

Very rare bamboo shoots and that made our day😍Full video on our channel #villagelife #food #recipe

Soul of Home Life 2026-09-13 | ...

A Monsoon Day with Bamboo Shoots | Traditional Village Cooking in Karnataka

Soul of Home Life 2026-09-09 | Hi, I’m Rashmi. In today’s Soul of Home Life video, we’re cooking with fresh seasonal bamboo shoots (Kanile) on a rainy monsoon day in our village in Karnataka. 🌿 We prepare bamboo shoot & jackfruit seed curry, lentil rasam (dal/bele saar), and crispy bamboo shoot chattambade/vada.

Ponnakka unexpectedly brought us bamboo shoots after we had almost given up on finding any this season. We chopped and cleaned them in the rain, soaked them overnight, and the next day turned them into a traditional lunch and evening snack. The best part was sitting together with Ponnakka and enjoying what we had prepared. ❤️

Bamboo shoots are known by different names across South India, including Kanile/Kalale in Tulu, Kanile/Baimbale in Kannada, Mulankoombu in Malayalam, Moongil Kuruthu in Tamil, and Veduru Chiguru in Telugu.

Bamboo Shoot & Jackfruit Seed Curry
Kanile Curry / Kalale Curry

Ingredients:
• Bamboo shoots – 1½ cups
• Jackfruit seeds – 1 cup
• Jaggery – 2 tbsp
• Red chillies – 7–8
• Onion – 1
• Tamarind – 1 tsp
• Garlic – 4–5 cloves
• Grated coconut – ½ coconut
• Turmeric – ½ tsp
• Coriander seeds – 2 tbsp
• Cumin seeds – 1½ tbsp
• Curry leaves – 2 sprigs
• Mustard seeds – 1 tsp
• Urad dal – 1½ tsp
• Oil – 2 tsp
• Salt & water – as needed

Method:

-Wash the prepared bamboo shoots well.
-Cook jackfruit seeds in 2 cups water for 10–15 min. Add bamboo shoots and cook 10 min more.
-Grind red chillies, onion, tamarind, garlic and turmeric. Add coconut, coriander and cumin, then grind to a slightly coarse paste.
-Add salt, jaggery and the ground masala to the cooked bamboo shoots and jackfruit seeds. Cook 5–7 min.
-Temper with oil, mustard seeds, urad dal, red chilli and curry leaves. Pour over the curry and let it rest.

Lentil Rasam / Dal
Bele Saar / Toor Dal Rasam

Ingredients:
• Toor dal – 2 cups
• Turmeric – ½ tsp
• Ginger – 2–3 inches
• Green chillies – 4–5
• Oil – 2 tsp
• Asafoetida – 2 tsp
• Ghee – 2 tsp
• Mustard seeds – ½ tsp
• Cumin seeds – 1 tsp
• Garlic – 7–8 cloves
• Red chilli – 1
• Curry leaves – 5–6 sprigs
• Salt & water – as needed

Method:

-Cook toor dal with turmeric, ginger, green chillies and oil until soft.
-Add water for the desired consistency, then add salt and asafoetida.
-Temper with ghee, mustard seeds, cumin, garlic, red chilli and curry leaves.
-Pour over the dal and mix gently.

Bamboo Shoot Chattambade
Kanile Chattambade / Bamboo Shoot Vada / Fritters

Ingredients:
• Finely chopped bamboo shoots – 1 cup
• Chana dal – 2 cups
• Asafoetida – ½ tsp, optional
• Green chillies – 2
• Red chilli – 1
• Onion – 1
• Curry leaves – 3–4 sprigs
• Ginger – 1½ inches
• Salt – to taste
• Oil – for deep frying

Method:

-Soak chana dal for 2–3 hours and drain well.
-Grind the dal with chillies, ginger, curry leaves and salt into a thick, coarse mixture.
-Mix in chopped bamboo shoots, onion and asafoetida.
-Shape into small flat vadas and deep-fry until golden and crisp.
-Serve hot with tea.

If bamboo shoots are cooked in your home too, tell us what you call them in your language and how your family prepares them. ❤️

Traditional Karnataka village cooking | Bamboo shoot recipes | Kanile curry | Bamboo shoot curry | Bamboo shoot vada | Chattambade | Jackfruit seed curry | Coastal Karnataka food | Tulu food | Monsoon cooking | Indian village life | Traditional South Indian food

#BambooShoots #VillageLife #Karnataka

00:00 Ponnakka Arrives with Bamboo Shoots
01:43 Chopping the Bamboo Shoots
05:30 Breakfast - Next Day
06:41 Rain Begins
07:05 Chopping Jackfruit Seeds & Washing Bamboo Shoots
08:58 Cooking Lentil Rasam (Dal)
10:15 Cooking Bamboo Shoot Curry
11:52 Tempering the Lentil Rasam
13:56 Grinding Masala for Bamboo Shoot Curry
15:52 Finishing the Bamboo Shoot Curry
18:25 Lunch Time
19:57 Preparing Bamboo Shoot Fritters
21:36 Grinding the Fritter Batter
22:22 Mixing the Fritter Ingredients
23:46 Frying the Bamboo Shoot Fritters
25:50 Tea Time & Conversation

A Jackfruit Day: Village Women, 3 Dishes | Karnataka

Soul of Home Life 2026-08-09 | Hi everyone, I’m Rashmi. ❤️ Welcome to another video from our village, where we spend a day with the last jackfruits of the season and prepare three traditional jackfruit dishes.

While my mother-in-law and I were walking near our farm, we spotted several jackfruits on Ponnakka’s tree. We asked her if we could take a few, and soon we were all together bringing the jackfruits home.

We spent the day preparing three different dishes — raw jackfruit curry (Changuli), crispy jackfruit chips and sweet ripe jackfruit Mulka. We also preserved some raw jackfruit in rock salt using an old traditional method, so it can be used even after the jackfruit season ends.

Later, we enjoyed the evening snacks together with the farm workers. After they left, my mother-in-law and I sat together, had some Mulka and jackfruit chips, and talked about how the food turned out.

It was a simple day filled with jackfruit, traditional cooking, farm life and the people around us. ❤️

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🌿 Raw Jackfruit Curry / Changuli / Halasina Kayi Palya

A traditional raw jackfruit curry made with coconut, spices and jackfruit seeds.

Ingredients
* Raw jackfruit
* Freshly grated coconut – 1
* Red chillies – 10–12
* Onion – 1 medium
* Coriander seeds – 2 tbsp
* Cumin seeds (Jeera) – 1 tbsp
* Turmeric powder – ½ tbsp
* Garlic – 3–4 cloves
* Tamarind – ½ tbsp
* Jackfruit seeds – 1½ cups
* Split black gram (Urad dal) – 1 tbsp
* Mustard seeds – 1 tbsp
* Jaggery – 1 small piece
* Curry leaves – 1–2 sticks
* Water – 4–5 cups
* Oil – 2 tbsp
* Salt – as needed

Method
1. Clean and cut the raw jackfruit.
2. Add the jackfruit pieces and jackfruit seeds to a vessel with 2 cups of water and cook until fully cooked, approximately 30 minutes.
3. Dry-roast 6 red chillies in a pan. Separately, roast 2 tbsp coriander seeds.
4. Add the roasted chillies, coriander seeds, tamarind and ½ cup water to a grinder and grind to a fine paste.
5. Add grated coconut, onion, garlic and cumin seeds and grind everything together into a thick masala.
6. Add the ground masala to the cooked jackfruit and cook for another 10 minutes.
7. For the tempering, heat 2 tbsp oil and add mustard seeds, urad dal, 1 chilli and curry leaves.
8. Pour the tempering over the curry, mix well, cover and let it rest.
9. Serve hot with boiled rice or white rice.

🥥 Raw Jackfruit Chips / Halasina Kayi Chips

Ingredients
* Raw jackfruit
* Coconut oil – for deep frying
* Salt – 2 tsp
* Turmeric powder – ¼ tsp
* Water – ½ cup

Method
1. Peel the raw jackfruit and remove the core.
2. Slice it into thin pieces.
3. Heat enough coconut oil in a deep pan.
4. Fry the jackfruit slices in small batches over medium heat.
5. Mix the salt and turmeric powder with ½ cup water.
6. When the chips are almost crispy, carefully add 2 tsp of the salt and turmeric water to the hot oil.
7. Fry for another 1–2 minutes, until the chips become golden and crispy.

🍯 Ripe Jackfruit Mulka / Garige / Jackfruit Fritters

A traditional sweet snack made with ripe jackfruit, rice, coconut and jaggery.

Ingredients
* White rice – 2 cups, soaked for 1 hour
* Ripe jackfruit bulbs – 3 cups, deseeded
* Grated coconut – 1 cup
* Jaggery – 1–1½ cups, adjusted to taste
* Cardamom – 4 pods
* Oil – for deep frying

Method
1. Soak the white rice in water for about 1 hour.
2. Grind the soaked rice, ripe jackfruit, grated coconut, jaggery and cardamom into a coarse, thick batter. Do not add too much water.
3. Heat oil in a deep kadai or pan.
4. Drop small spoonfuls of the batter into the hot oil and deep-fry over medium heat.
5. Fry until the fritters are golden brown and crisp on the outside. Drain and serve warm.

🌿 Traditional Jackfruit Preservation

We also preserved raw jackfruit flakes in rock salt using an old traditional method. The jackfruit is layered with rock salt and stored airtight so it can be used later, even after the jackfruit season is over.

Jackfruit is known by different names across India, including Halasu / Halasina Hannu in Kannada, Kathal in Hindi, Chakka in Malayalam, Pala / Palapazham in Tamil, and Panasa in Telugu.

#Jackfruit #VillageLife #Karnataka #TraditionalCooking #IndianVillageLife

Highlights
00:00 Jackfruit Harvest
03:36 Soaking Rice for Ripe Jackfruit Fritters
03:43 Chopping Jackfruit
05:01 Grinding Masala for Raw Jackfruit Curry
06:03 Preparing Raw Jackfruit Curry
08:11 Lunch Time
09:44 Frying Jackfruit Chips
11:19 Grinding Batter for Ripe Jackfruit Fritters
13:10 Frying Jackfruit Fritters
15:05 Tea Time
15:50 Preserving Raw Jackfruit in Salt
16:50 Tea and Snacks with Maami

Harvesting Fresh Turmeric & Our Homemade Idli Sambar | Karnataka

Soul of Home Life 2026-07-28 | Hi, I'm Rashmi 🙏 Welcome back to Soul of Home Life! My mother-in-law and I live in a small village in Karnataka, India, and this channel is where we share our everyday life with you.

In today's video, we start in the turmeric field. Along with Ponnakka, we harvest fresh turmeric, wash it, chop it, and dry it in the sun — this takes about 5 days! Once it's dry, my mother-in-law walks to the local shop to get it ground into powder, and you'll see her chatting with the shopkeeper along the way — just a normal little moment from our daily life.

That evening, she grinds the batter for the next morning's breakfast. And the next morning, she makes soft idlis on our traditional wood fire, while I cook a warm vegetable sambar to go with it. At the end, we sit down together, eat, and talk — the way we do every single day.

This video is simply a real village morning — nothing fancy, just home, food, and family.

🌿 Did you know? Turmeric is called Haldi in Hindi, Manjal in Tamil, Pasupu in Telugu, and Arishina in Kannada. And idli is enjoyed all over South India and now loved by people around the world!

If you enjoyed this, please like, comment, and subscribe — it really helps our small channel grow. More village stories coming soon! 💛

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🍽️ Recipe: Soft Homemade Idli

Ingredients:
* Dosa rice – 4 cups
* White boiled rice – 2 cups
* Split black gram (Urad dal) – 1.5 cups
* Cooked boiled/white rice – 2 cups
* Salt – to taste
* Water – as needed
* Oil (for greasing idli plates)

Method:
1. Wash and soak the dosa rice and white boiled rice together, and the urad dal separately, for 6–8 hours.
2. Grind into a thick batter, adding salt and water little by little, and mix well.
3. Ferment for 8–9 hours or overnight.
4. Grease the idli plates with a little oil and pour the batter into the moulds.
5. Steam until cooked and serve hot with coconut chutney and sambar.

🥘 Recipe: Mixed Vegetable Sambar
Ingredients:
* Mixed vegetables (brinjal, potato, drumstick, or your choice)
* Tomato – 2
* Onion – 2
* Split pigeon pea (Toor dal) – 1 cup
* Coriander seeds – 4 tbsp
* Split black gram (Urad dal) – 2 tbsp
* Fenugreek seeds – ¼ tsp
* Cumin seeds – 1 tbsp
* Turmeric powder – ¼ tsp
* Asafoetida (hing) – a pinch
* Mustard seeds – 1 tsp
* Red chillies – 8–10
* Curry leaves – 5–6 strands
* Coconut – 1 medium
* Oil – 3 tbsp
* Water – as needed
* Salt – to taste

Method:
1. Heat 1 tbsp oil, add urad dal, coriander seeds, fenugreek seeds, cumin seeds, curry leaves, red chillies, and turmeric powder. Roast on low flame until golden.
2. Boil 2 cups water, add toor dal, asafoetida, and 1 tbsp oil; cook until soft.
3. Add chopped vegetables, onion, and tomato; cook together for 10 minutes.
4. Grind the roasted masala with grated coconut and a little water into a coarse paste.
5. Add the ground masala to the cooked dal and vegetables; simmer 5–7 minutes.
6. For tempering: heat oil, add mustard seeds, red chilli, and curry leaves, then pour over the sambar and mix well.

#VillageLife #SoulOfHomeLife #TraditionalCooking #WoodFireCooking #SouthIndianFood

00:00 A Glimpse of Today's Story
00:18 Harvesting Fresh Turmeric
02:33 Chopping & Sun-Drying the Turmeric
05:00 Lunch Break
06:06 Visiting the Mill to Grind the Turmeric
08:17 Grinding the Idli Batter
13:44 Preparing the Sambar Masala
15:38 Grinding the Masala & Cooking the Sambar
20:09 Enjoying Homemade Idli Sambar

Can you guess what we made from this Tender Jackfruit? Watch the full story on our channel #village

Soul of Home Life 2026-07-12 | ...

Picked Tender Jackfruit From The Farm...Guess What We Made.

Soul of Home Life 2026-06-30 | Recipe below:

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Earlier in the day, we visited the farm, harvested fresh Tender Jackfruit and prepared a traditional Tender Jackfruit Curry for lunch 🌿

After lunch, the day continued with another special preparation at home.

Using the freshly harvested jackfruit, Maami and I prepared crispy Tender Jackfruit Kebab while farm work continued alongside in the background. From chopping the jackfruit, preparing the batter, cooking over woodfire, frying the kebabs and finally serving hot tea and kebabs to our farm workers — this is how our evening at home unfolded ☕

Simple food, everyday farm life and beautiful moments shared together 🤍

━━━━━━━━━━━━━━━

Also known as:

• Tender Jackfruit Kebab (English)
• Kathal Kebab / Kathal Pakoda (Hindi)
• Halasina Kaayi Bajji (Kannada)
• Palakkai Bajji (Tamil)
• Panasa Bajji (Telugu)
• Chakka Bajji (Malayalam)
• Phanas Bhaji (Marathi)
• Echor Bhaja (Bengali)

━━━━━━━━━━━━━━━

Ingredients

• Tender Jackfruit
• Dosa Rice – 3 cups
• Dry Red Chillies – 15 to 20
• Turmeric Powder – 1 tsp
• Tamarind – 1/2 tsp
• Ginger – 1 inch
• Garlic – 4 to 5 cloves
• Cumin Seeds – 1 tbsp
• Coriander Seeds – 1.5 tbsp
• Asafoetida (Hing) – 1/2 tsp
• Salt – as needed
• Water – as needed
• Oil – for frying

━━━━━━━━━━━━━━━

Method

• Wash and soak dosa rice for 1 hour.
• Cut the tender jackfruit into slightly thick slices.
• Add turmeric powder and salt, then cook the jackfruit for around 10 minutes.
• To prepare the batter, grind soaked dosa rice, red chillies, ginger, garlic, cumin seeds, coriander seeds, tamarind, hing, salt and water into a thick paste.
• Add water slowly and adjust the batter consistency as shown in the video.
• Once the cooked jackfruit cools down, coat the pieces well with the prepared batter.
• Deep fry in oil until the kebabs turn crispy.
• Tender Jackfruit Kebab is ready. Serve hot with tea ☕

00:00 A glimpse of today’s video
00:11 Earlier, we prepared jackfruit curry for lunch
01:59 Time to prepare the batter
04:41 Cooking the tender jackfruit
06:00 Frying the fritters
08:46 Serving them to the farm workers
10:04 Ending the day with tea and fritters

Did we pick perfect Jackfruit for the curry? Tender Jackfruit curry was our plan see what happened?

Soul of Home Life 2026-04-28 | ...

Is this Jackfruit Perfect...or Too Late? | Tender Jackfruit Curry

Soul of Home Life 2026-04-25 | Recipe below-

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A slow village day, a simple decision, and a deeply satisfying meal. 🌿
In this episode of Soul of Home Life, we go from tree to kitchen—handpicking the right tender jackfruit and turning it into a traditional, flavorful curry with black chickpeas.

This is more than just a recipe. It’s about the process, the people, and the rhythm of life in a village.

Dish Names:

* English: Tender Jackfruit Curry with Black Chickpeas
* Kannada: Halasina Kayi Kadle Curry (ಹಲಸಿನ ಕಾಯಿ ಕಡಲೆ ಕರಿ)
* Malayalam: Chakka Kadala Curry (ചക്ക കടല കറി)
* Tamil: Palakkai Kondaikadalai Curry (பலாக்காய் கொண்டைக்கடலை கறி)
* Hindi: Kathal Chana Curry

⸻

Ingredients:

* Tender Jackfruit – 1/2 medium (peeled & cubed)
* Black chana (black chickpeas) – 1 to 1.5 cups (soaked overnight)
* Coconut – 1 (grated)
* Onion – 1 (finely chopped)
* Tamarind – 1 tsp
* Garlic – 3–4 cloves
* Curry leaves – few
* Mustard seeds – 1/2 tsp
* Turmeric powder – 1 tsp
* Red chillies – 10–12
* Coriander seeds – 2 tbsp
* Cumin seeds – 1 tbsp
* Split black gram (urad dal) – 1 tbsp
* Jaggery – 1 small piece
* Salt – to taste
* Oil – 2 tbsp
* Water – 4 cups

⸻

Method:

1. Bring 2 cups of water to a boil. Add soaked black chickpeas and cook until almost done.
2. For the masala: Grind red chillies, chopped onion, tamarind, garlic, coriander seeds, cumin seeds, turmeric, and a little water into a fine paste. Then add grated coconut and grind to a slightly coarse paste.
3. Add chopped tender jackfruit, salt, turmeric, and jaggery to the cooked chickpeas. Let it cook for 15 minutes.
4. Add the ground masala to the mixture and cook for another 5–7 minutes.
5. For tempering: Heat oil, add mustard seeds, urad dal, garlic, red chilli, and curry leaves.
6. Pour the tempering over the curry, mix, cover, and let it rest.
7. Serve hot with rice.

⸻

If you enjoy slow, rooted cooking and authentic village life, this one’s for you.

00:00 Introduction – What this video is about.
00:19 Search for perfect Jackfruit.
02:42 Chopping the Jackfruit.
04:24 Cooking Black Chickpeas.
05:26 Grinding Masala.
08:15 Cooking curry.
12:11 Serving food for workers.
14:12 Eating food.

Very delicious Traditional sweet ❤️ Recipe in full video, Link in description #villagecooking #food

Soul of Home Life 2026-04-13 | ...

We ran out of ghee..but something interesting happened next. Watch full story on our channel🤩 #food

Soul of Home Life 2026-04-07 | ...

Traditional Kashi Halwa from a fresh harvest | Village Life

Soul of Home Life 2026-04-06 | Recipe below-

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We made a traditional village sweet using fresh ash gourd — also known as winter melon, white pumpkin, petha (Hindi), kumbalanga (Malayalam), poosanikai (Tamil), boodida gummadikaya (Telugu), and kumbalakayi (Kannada) — into the famous Kashi Halwa, a rich and comforting Indian dessert.

Kashi Halwa is known by many names across regions, including ash gourd halwa, white pumpkin halwa, kumbalakayi halwa, dumroot (Udupi-style), and winter melon dessert, but the essence remains the same — slow cooking, simple ingredients, and traditional methods.

What makes this even more special is that we prepared fresh homemade ghee from buttermilk before making the halwa, just like it’s done in traditional village homes.

In this video, we take you through a simple village day — from harvesting fresh ash gourd from our backyard to preparing this delicious sweet over a traditional wood fire, and finally sharing it together.

⸻

🍯 Ingredients
• Ash gourd (grated) – 6 cups
• Sugar – 1 to 1.5 cups (adjust to taste)
• Ghee – 1 cup
• Cashews – 15–20 (broken)
• Cardamom powder – 1 tsp
• Salt – 1/4 tsp (adjust to taste)

⸻

🔥 Method
1. Peel, remove seeds, and grate the ash gourd.
2. Heat 2–3 tsp ghee in a pan and roast the cashews until golden. Set aside.
3. In the same pan, add a little more ghee and the grated ash gourd. Cook on medium heat until it turns translucent and the raw smell disappears.
4. Continue cooking while adding ghee in small batches.
5. Add sugar (adjust to your taste) and mix well.
6. When the mixture starts to thicken, add a pinch of salt to balance the sweetness.
7. Keep stirring and adding ghee gradually as it cooks.
8. Cook until the halwa thickens, leaves the sides of the pan, and ghee begins to separate.
9. Add cardamom powder and a little more ghee. Mix well and cook for another 2–3 minutes.
10. Finally, add the roasted cashews and mix well.

👉 Your Ash Gourd Halwa / Kashi Halwa / Dumroot is ready to serve.

** Some of the products linked are similar items for your reference.**

Highlights

00:00 Earlier Today in the Village
01:30 Not Enough Ghee for the Halwa
02:00 Making Fresh Ghee from Buttermilk
03:49 Preparing the Ash Gourd
04:44 Fresh Ghee is Ready
05:03 Cooking Kashi Halwa on Wood Fire
08:08 Sitting Down to Enjoy the Halwa

Fresh harvest, simple food | Real Village life #villagecooking #traditional #villagevlog #food

Soul of Home Life 2026-04-04 | Ingredients
• Ash gourd – 1 medium-sized
• Thick curd (yogurt) – 1½ to 2 cups
• Fresh grated coconut – 1 whole
• Green chilies – 10 to 12
• Raw rice – 2 tbsp
• Salt – to taste
• Water – as needed
• Oil – 2 tbsp
• Mustard seeds – 1 tsp
• Dry red chilies – 2
• Curry leaves – 4–5 sprigs

Method
1. Add chopped ash gourd to a pan. Add a little water, 3 slit green chilies, and salt. Cook until the ash gourd becomes soft.
2. To prepare the masala, grind grated coconut, 6–7 green chilies, raw rice, thick curd, and a little water into a smooth paste.
3. Add this ground masala to the cooked ash gourd and mix well.
4. Add a few curry leaves and about ¼ cup curd. Let it cook gently for 5–7 minutes.
5. For tempering, heat oil in a pan. Add mustard seeds, dry red chilies, and curry leaves.
6. Pour the tempering over the curry, mix gently, cover, and let it rest for a few minutes.
7. Serve hot with rice.

Fresh Ash Gourd Curry at Home | Village Life in India

Soul of Home Life 2026-04-01 | Recipe below-
Fresh ash gourd picked straight from our backyard turns into a simple village lunch. Come experience real village life in India with traditional cooking and peaceful moments.

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This is a traditional Ash Gourd Yogurt Curry, known for its light, cooling taste and simple preparation.

Names in different languages:
• English: Ash Gourd Yogurt / Buttermilk Curry
• Kannada: Boodu Kumbalakayi Majjige Huli
• Tulu: Kumbuda Puli Kajipu
• Malayalam: Kumbalanga Pulissery
• Tamil: Poosanikai Mor Kuzhambu
• Telugu: Budida Gummadikaya Majjiga Pulusu
• Hindi: Petha Kadhi

Ingredients
• Ash gourd – 1 medium-sized
• Thick curd (yogurt) – 1½ to 2 cups
• Fresh grated coconut – 1 whole
• Green chilies – 10 to 12
• Raw rice – 2 tbsp
• Salt – to taste
• Water – as needed
• Oil – 2 tbsp
• Mustard seeds – 1 tsp
• Dry red chilies – 2
• Curry leaves – 4–5 sprigs

Method
1. Add chopped ash gourd to a pan. Add a little water, 3 slit green chilies, and salt. Cook until the ash gourd becomes soft.
2. To prepare the masala, grind grated coconut, 6–7 green chilies, raw rice, thick curd, and a little water into a smooth paste.
3. Add this ground masala to the cooked ash gourd and mix well.
4. Add a few curry leaves and about ¼ cup curd. Let it cook gently for 5–7 minutes.
5. For tempering, heat oil in a pan. Add mustard seeds, dry red chilies, and curry leaves.
6. Pour the tempering over the curry, mix gently, cover, and let it rest for a few minutes.
7. Serve hot with rice.

00:00 Introduction – What this video is about
00:12 A quick conversation at home
01:13 Picking fresh ash gourd from the backyard
02:49 Chopping the ash gourd
04:56 Cooking ash gourd yogurt curry
08:45 Serving lunch to farm workers
10:42 Enjoying lunch together

A calm village evening with homemade Masala Vade/Chattambade and freshly brewed filter coffee #food

Soul of Home Life 2026-03-31 | Coffee brewed using Continental Malgudi.
.

Chattambade / Masala Vada / Dal Vada Recipe

Ingredients:
Channa dal – 2 cups
Urad dal – 1/4 cup
Salt – as per taste
Hing – 1/2 tbsp
Guntur chilli – 1
Onion – 1 large
Coriander leaves
Curry leaves – 1 sprig
Ginger – 1.5 inch
Green chilli – 2

Procedure:
• Soak channa dal and urad dal for 3–4 hours.
• Drain completely and grind coarsely without adding water. Add Guntur chilli while grinding.
• Finely chop onion, curry leaves, coriander, ginger, and green chillies.
• Mix everything into the batter with salt and hing.
• Shape into small flat rounds using oiled hands.
• Deep fry in hot oil until golden and crisp.

Simple Homemade Masala dosa is all we want ♥️ #villagelife #village #traditional #recipe #cooking

Soul of Home Life 2026-03-18 | Watch the full video for the recipe. Link in description!!

Golibaje 😍 Villages have this fun of sharing snacks and open cooking🤩 #villagelife #food #recipes

Soul of Home Life 2026-03-14 | Click on the link in the description for full video and recipe 🙌

Ever been to a village fair? #villagerlifestyle #village #villagelife #traditional #dakshinakannada

Soul of Home Life 2026-02-24 | ...

Real Village life in India | Evening Snack Time

Soul of Home Life 2026-02-18 | Recipe below:

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In this video, we share a simple evening from our village home in India. The day begins with us attending a local Daivaradhane ceremony in our village. After returning home with some traditional sweets from the fair, we prepare a special evening snack using ripe Nendran bananas.

Maami slices the bananas while we mix the batter, and everything is fried in our traditional wood-fire kitchen. Later, we sit together with our farm workers and enjoy the hot banana snacks while chatting and laughing. For us, these small moments of cooking and eating together are what real village life is about.

This dish is known by different names in India:
• Pazhampori (Malayalam – Kerala)
• Banana Bajji (Tamil)
• Balehannu Bajji (Kannada)
• Balehannu Podi / Parnd da Podi (Tulu)
• Banana Fritters (English)

It is made using ripe Nendran bananas and a simple flour batter, deep fried until golden and crisp.

⸻

Ingredients
• Nendran Bananas – 4
• Maida (All-purpose flour) – 4 cups
• Rice flour – 1/2 cup
• Sugar – 2 tbsp
• Black sesame seeds – 2 tbsp
• Turmeric powder – 1/2 tsp
• Water – as needed
• Oil – for deep frying
• Salt – to taste

⸻

Method
• Peel the bananas, cut them in half lengthwise, and set aside.
• In a bowl, add maida and rice flour.
• Add turmeric powder, sugar, black sesame seeds, and salt.
• Gradually add water and mix to form a smooth, slightly thick batter.
• Heat oil in a pan for deep frying.
• Once the oil is hot, dip the banana slices into the batter and coat them evenly.
• Carefully place them in the hot oil and fry until golden brown and crisp.
• Remove and drain excess oil.
• Serve hot with tea.

⸻

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Timestamps:
00:00 Introduction – What Today’s Video Is About
00:22 Heading to the Village Fair
01:35 Arriving at the Fair
03:02 Nostalgic Moments at the Fair
04:25 Preparing the Batter for Banana Snacks
07:31 Frying Banana Snacks on the Wood Fire
10:05 Evening Snacks with Our Farm Workers
12:24 Enjoying the Chickpea Candy We Bought at the Fair

#VillageLife #IndianVillage #Pazhampori #BananaFritters #TraditionalCooking #RuralIndia #EveningSnacks

Village style Masala Dosa 😋 #village #lifestyle #rurallife #food #dosa #cooking #traditional

Soul of Home Life 2026-02-10 | ...

Firewood Masala Dosa in a Village Home | Tradition & Togetherness

Soul of Home Life 2026-02-08 | Recipe below -

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We spend a day in our village home — from watching Yakshagana at night to cooking firewood masala dosa the next morning and sharing it with family and farm workers.
This video is about tradition, slow food, and the quiet joy of eating together.

Recipe below:

Village Style Masala Dosa – Ingredients
* Raw dosa rice – 4 cups
* Urad dal (split white lentil) – ½ cup
* Chana dal (split chickpeas) – ¼ cup
* Fenugreek seeds – 2 tbsp
* Salt – to taste
* Water – about 4 cups (for grinding)
* Ghee – as needed

Method
* Wash rice, urad dal, chana dal, and fenugreek seeds well
* Soak everything together for 4–6 hours
* Drain and grind to a smooth, slightly thick batter using water
* Add salt towards the end of grinding
* Ferment the batter in a warm place for 7–8 hours or overnight
* Heat the tawa, pour batter, spread lightly, add ghee
* Cook until golden and crisp, and serve hot

Potato Bhaji / Palya – Ingredients
* Potatoes – 7 to 8 medium
* Onions – 4 to 5 medium
* Green chillies – 4 to 5
* Curry leaves – 2 strands
* Coriander leaves – ¼ cup (chopped)
* Oil – 3 to 4 tbsp
* Mustard seeds – 1 tbsp
* Chana dal – 1 tbsp
* Urad dal – 1.5 tbsp
* Turmeric powder – ½ tsp
* Asafoetida (hing) – ½ tsp
* Salt – to taste
* Water – 1 cup

Method
* Boil potatoes until soft, peel, and lightly mash
* Heat oil in a kadai and add mustard seeds
* Once they splutter, add chana dal and urad dal; roast till golden
* Add green chillies and curry leaves, sauté briefly
* Add sliced onions and cook until translucent
* Add turmeric and hing, mix well
* Add mashed potatoes and salt, mix on medium flame
* Pour water, cook until everything comes together
* Finish with coriander leaves and switch off the flame

Village Style Masala Dosa | Yakshagana Night | Traditional Potato Bhaji | Home Food & Culture

We begin our day by soaking rice for dosa batter, a quiet morning ritual in our village home. By evening, we step out together to watch Yakshagana, a traditional folk performance from coastal Karnataka, where villagers gather to witness the story of Mahishasura and Goddess Durga. After collecting prasad, leaves, and enjoying local charmuri on the way back, the night gently settles in.The next morning unfolds slowly with tulasi pooja, potato bhaji preparation, and hot dosas on the tawa. What starts in our kitchen ends with us serving freshly made masala dosa to farm workers — simple food, shared with warmth.
This video captures everyday village life, local traditions, and food made the way we grew up eating it.

About Yakshagana (for viewers new to this)
Yakshagana is a traditional folk performance from coastal Karnataka, India.This scene shows Devi Mahathme Aata, a story from Indian Puranas and Hindu scriptures.Mahishasura represents evil and injustice, and Goddess Durga arrives to defeat him and restore balance.The story is told through expressive dance, dialogue, and traditional instruments like Chende and Maddale.

Masala Dosa | Different Names Across Regions
* Masala Dosa – English / Common usage
* Dose / Masale Dose – Kannada
* Masala Dosai – Tamil
* Masala Dosa – Telugu
* Uzhunnu Dosa – Malayalam

Potato Curry | Different Names
* Potato Bhaji / Aloo Bhaji – English / Hindi
* Batate Palya – Kannada
* Aloo Sabzi – Hindi
* Urulaikizhangu Masala – Tamil

Timestamps:
00:00 Introduction - In this video
00:20 Soaking ingredients and grinding batter.
03:00 Walking to Yakshagana Aata
07:50 Potato Bhaji for Masala Dosa
11:43 Firewood Dosa Begins.
12:15 Eating Together at Home
17:49 Serving Dosa to Farm Workers

We decided on Golibaje after a failure to fetch the floating coconut from the pond #village #life

Soul of Home Life 2026-02-06 | Watch the full story of our Golibaje preparation by clicking on the link in description 🤩

Village mornings 🥹 #villagerlifestyle #villagelife #village #dakshinakannada #rurallife #morning

Soul of Home Life 2026-01-31 | ...

Life in a village. Announcements brings lot of excitement #villagelife #villagerlifestyle #cooking

Soul of Home Life 2026-01-23 | We bought fresh Pineapples from a cart that came selling them infront of our house. In villages these things still bring lot of excitement and often makes us stop our work in between and go seeing what the announcement is about. Later we prepared pineapple curry.

Do watch the full story. Link in description!!

A Simple Day in Our Village Kitchen | Traditional Pineapple Curry

Soul of Home Life 2026-01-18 | Recipe below:

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This video is more than a recipe.
It’s a quiet slice of village life.

We begin with a familiar sound — a vendor’s call on the road.
We buy ripe pineapples and Nendra bananas, eat a few slices with salt and chilli, and let the day slowly unfold.

After days of waiting, a new calendar finally arrives from the market.
It’s hung on the wall, dates are marked, and the kitchen comes alive again.

We cook pineapple curry the traditional way — roasting spices patiently, grinding them fresh, and letting the flavours settle slowly. Later, the meal is shared with farm workers, followed by planting the pineapple crown in the soil — because here, nothing truly ends. It begins again.

This pineapple curry is known by different names across regions:
• Pineapple Menaskayi (Karnataka)
• Ananas Menaskayi / Pineapple Gojju
• Pineapple Curry (South India – village style)
• Sweet & Spicy Pineapple Curry (jaggery-based)

Though the names change, the soul of the dish remains the same — slow cooking, balance of sweet and heat, and food meant to be shared.

Ingredients

Pineapple – 2 (chopped)
Mustard seeds – 2 tsp
Urad dal – 2 tbsp
Cumin seeds – 1 tbsp
Fenugreek seeds – ¼ tbsp
Coriander seeds – 3 tbsp
White sesame seeds – 3 tbsp
Dried red chillies – 10–12
Curry leaves – 4–5 sprigs
Grated coconut – ½
Jaggery – ¾ cup (adjust to taste)
Salt – to taste
Turmeric powder – 1 tsp
Oil – 4 tbsp
Garlic – 4–5 cloves
Water – as needed

Method

- Heat 2 tbsp oil in a kadai. Add mustard seeds and let them crackle. Add urad dal, cumin seeds, fenugreek, and coriander seeds. Roast on low flame until aromatic.
- Add curry leaves, sesame seeds, grated coconut, and dried red chillies. Roast until golden. Transfer immediately to a bowl and allow it to cool slightly.
- Grind the roasted ingredients with a little water into a smooth, thick paste and keep aside.
- In a separate pan, add chopped pineapple, water, turmeric powder, jaggery, and salt. Cook until the pineapple turns soft and jaggery dissolves completely.
- Add the ground masala to the pineapple. Mix well and simmer on low flame for a few minutes. Adjust sweetness and salt if needed.
- Bring the curry to a gentle boil and switch off the flame.
- For seasoning, heat the remaining 2 tbsp oil, add mustard seeds and let them splutter. Add garlic, curry leaves, and red chillies. Roast until aromatic.
- Pour the seasoning over the curry, mix gently, and let it rest for a few minutes before serving.

This is how pineapple curry has been cooked in our homes — quietly, patiently, and with intention.

If village life, traditional kitchens, and food with stories speak to you, you’re in the right place.

Timestamps:
00:00 Introduction - In this video
00:13 Buying Pineapple from the cart.
02:07 2026 Calendar from the market.
04:40 Eating sliced Pineapple with salt and chilly powder.
05:45 Pineapple Curry preparation.
04:45 Eating sliced Pineapple with salt and chilly powder.
14:00 Planting crown in the farm.

Join us as we explore, learn, and share the beauty of our roots—one journey at a time.

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Aravana Payasam | Sabarimala Prasadam recipe. Divine recipe #villagelife #village #sankranthi #food

Soul of Home Life 2026-01-16 | Ingredients:
Raw rice, jaggery, coconut pieces, ghee, Cardamom, Dry Ginger, Salt, water

Method:
Cook roasted rice slowly in water, add strained jaggery syrup, ghee, spices, fried coconut pieces and let it rest before serving.

Watch the full story on YouTube. Link in bio.

From Temple to Kitchen. Sankranti special #pongal #sabarimala #aravanapayasam #recipe #villagelife

Soul of Home Life 2026-01-15 | ...

Aravana Payasam that we love | A Sankranti Village Story

Soul of Home Life 2026-01-14 | Recipe below -

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As Sankranti approached, our day began at the temple.
Maami and I witnessed Sabarimala Swamis performing the Irumudi ritual before their sacred journey — a quiet, powerful moment of faith, discipline, and devotion.

Back home, we carried that calm into the kitchen.
Together, we prepared Aravana Payasam, the traditional Kerala-style prasadam associated with Sabarimala — slow-cooked, simple, and deeply comforting.

By evening, we shared the payasam with our farm workers and later sat together to eat, talk, and celebrate — just like a festival day should feel.

This video captures Sankranti, village life, faith, food, and togetherness — moments that don’t need explanation.

About the Dish

Aravana Payasam is known by different names across regions:
Aravana Payasam (Kerala)
Akki Payasa (Kannada)
Bellam Payasam (Telugu)
Rice Payasam / Jaggery Payasam

Ingredients

• Raw rice (boiled rice / red rice) – 1 cup
• Jaggery – 2 cups
• Fresh coconut pieces – 1/4 cup
• Cardamom powder – 1 tbsp
• Dry ginger powder – 1.5 tbsp
• Ghee – 4 tsp
• Salt – 1/2 tsp
• Water – 6 cups

Method

- Melt crushed jaggery with 1 cup water, strain, and keep aside.
- Fry coconut pieces in 2 tsp ghee until golden. Set aside.
- Roast raw rice lightly in the same kadai.
- Add 4 cups water and cook on low flame until rice is almost done.
- Add remaining ghee and mix well.
- Pour in jaggery syrup and mix gently.
- Add salt, cardamom, and dry ginger powder.
- Add fried coconut pieces and allow it to boil once.
- Turn off the stove and let it rest for 5 minutes.
- Aravana Payasam is ready to serve.

Makara Sankranti is celebrated across India under different names — Sankranti, Pongal, Uttarayan, Maghi, Bihu — but the feeling remains the same.

Timestamps:
00:00 Sabarimala Irumudi rituals
05:00 Cooking Aravana Payasam
10:46 Serving Payasam for workers
12:29 Eating Payasam

Join us as we explore, learn, and share the beauty of our roots—one journey at a time.

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Yes this was perfect Rice laddu prepared by my Maami 😍 #villagelife #traditional #villagefood

Soul of Home Life 2026-01-04 | ...

New year, new beginnings. Our heart is full of gratitude ♥️ #villagelife #nature #newyear #farmlife

Soul of Home Life 2026-01-02 | ...

This is just a glimpse —the full Rice Laddu story is waiting in the link below. #villagerlife #food

Soul of Home Life 2025-12-31 | ...

She Missed This Sweet After Marriage | Christmas Rice Laddu Story

Soul of Home Life 2025-12-29 | Recipe below-

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This video started with a simple conversation on Christmas morning. A memory came up about my neighbour aunt who used to make rice laddus years ago, and just like that, we decided to recreate that taste at home. What followed was laughter, tired hands, a few failed attempts at pounding rice, and finally, a batch of traditional rice laddus made with patience and love.

This is a traditional festive sweet prepared across South India and beyond, especially during Christmas, festivals, and family gatherings. It goes by many names depending on the region, but the soul of the dish stays the same—slow-roasted rice, jaggery, coconut, dry fruits, and ghee coming together into something deeply comforting.

You’ll see the entire process in this video—from sun-drying the rice to shaping the laddus by hand—along with the small, real moments that make home cooking special.

Also known as:
* Akki Unde (Kannada)
* Thambittu / Thambittu Unde (Karnataka traditional name)
* Rice Laddu / Rice Ladoo (English)
* Arisi Urundai (Tamil)
* Chawal ke Laddu (Hindi)
* Tandulache Ladoo (Marathi)
* Rice Flour Laddu / Jaggery Rice Laddu

If you enjoy traditional recipes, festive sweets, and real home-style cooking stories, this one will feel familiar.

Perfect for Christmas, festivals, or when you just want to recreate old memories through food.

Ingredients
* Boiled raw rice – 4 cups
* Jaggery – 500 grams
* Desiccated coconut – 1 whole coconut (grated)
* Cardamom powder – 1 tsp
* Cashew nuts – 1 cup
* Almonds – 1 cup
* Raisins – 1 cup
* White sesame seeds – 1 cup
* Black sesame seeds – 1 cup
* Salt – as per taste
* Ghee – ½ cup

Method
1. Wash 4 cups of boiled raw rice and sun-dry it for about 15 minutes.
2. Dry roast the rice on a low flame until it turns light golden and releases a pleasant aroma.
3. Allow it to cool completely, then grind it into a fine powder.
4. Dry roast almonds, cashews, white sesame seeds, and black sesame seeds separately.
5. Coarsely pound the roasted almonds and cashews.
6. Pound the jaggery into a fine paste. Add grated coconut gradually, one handful at a time, while pounding.
7. Pound the jaggery and coconut together until well combined.
8. Add the roasted and crushed dry fruits, raisins, and both sesame seeds. Mix well.
9. Add cardamom powder and salt. Mix evenly.
10. Add the rice powder and ghee in batches, mixing continuously to combine everything well.
11. Once the mixture comes together, shape it into laddus using your palms.
12. Roll the prepared laddus in a little rice powder kept aside for coating.

Timestamps:
00:00 Introduction
00:16 Conversation - How it all began
01:00 Preparation of Rice
03:34 Dry roasting ingredients
05:50 Pounding the ingredients
14:10 Shaping the laddus
15:52 Eating Laddus with farm workers

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Crispy Golibaje Cooked on the Farm | A Village Evening Story

Soul of Home Life 2025-12-22 | Recipe below:

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Our day began with a small moment of disappointment and a bit of humour when we spotted a coconut stuck in the pond and realised it wasn’t possible to get it. We laughed it off and got back to our routine like any other day at the farm — morning chores, quiet conversations, and preparing tea for the workers.

On the way home, I told my mother-in-law that I would prepare Golibaje in the evening. She agreed, and the day moved on with breakfast, lunch, and farm work, all captured in a fast-paced sequence that reflects our everyday life.

When I finally started preparing Golibaje, I realised we had run out of refined flour at home. So I walked to the local village shop, bought maida, and came back to continue the preparation. Sometimes the simplest things slow us down — and that’s part of the charm of village life.

Once the batter was ready and rested, we decided to take everything to the farm. Instead of cooking indoors, we set up a small outdoor stove and started frying Golibaje right there. What followed felt special — a live Golibaje counter in the middle of the farm, serving hot, fluffy fritters to the workers as evening snacks.

We all sat together, talked, laughed, and enjoyed Golibaje with tea, surrounded by fields and familiar faces. This video is about food, yes — but more than that, it’s about starting the day together, sharing work, and ending it with something warm and homemade.

Dish names across regions 🌍
Golibaje – Karnataka (Coastal / Mangalore)
Mysuru Bajji
Mangalore bajji | Mangalore Bonda
Urad Dal Fritters
South Indian Tea-time Fritters

Ingredients

Green chillies – 3 to 4 (finely chopped)
Curry leaves – 2 to 3 strands (finely chopped)
Fresh coconut pieces – ½ cup (finely chopped)
Ginger – 1 to 2 inch (finely chopped)
Cumin seeds – 1 tbsp
Sugar – 1 tbsp
Asafoetida (hing) – ¼ tsp
Cooking soda – ¼ tsp
Urad dal batter – 1 cup
Curd – 2 cups
Maida (refined flour) – 5 cups
Water – as needed
Salt – to taste
Oil – for deep frying

Method
- In a large vessel, add chopped green chillies, ginger, curry leaves, coconut, cumin seeds and asafoetida. Mix well.
- Add urad dal batter, curd, sugar and salt. Mix gently.
- Add maida and mix using three fingers in a circular motion without pressing too hard.
- Add water little by little to adjust consistency.
- Beat the batter well until light and airy.
- Allow the batter to rest and ferment for 2–3 hours.
- Before frying, add cooking soda mixed with a little water and mix gently.
- Heat oil in a kadai.
- Drop batter gently and fry until golden and fluffy.
- Serve hot with tea.

This video is not just a recipe — it’s about farm life, shared meals, village conversations, and finding joy in simple food.
If you enjoy slow living, traditional cooking, and heartfelt stories from rural India, you’ll feel right at home here.
Join us as we explore, learn, and share the beauty of our roots—one journey at a time.
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We are a Mother-in-law and Daughter-in-law duo creating travel and village-life stories from coastal Karnataka and the Malenadu region—slow moments, local markets, traditional cooking, and the everyday charm of rural life. Our videos blend simple living, authentic food, and the people who make each place feel alive.

You’ll find woodfire cooking, regional recipes, offbeat travel experiences, and cinematic visuals captured across farms, forests, and small towns. If you love honest storytelling, culture, and discovering places through the eyes of the locals, you’re in the right place.

Follow us on our social media handles-
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Timestamps:
00:00 Introduction
00:17 Daily routine
02:25 Chopping Ingredients
03:17 Grinding batter
05:55 Batter preparation
08:38 Going to the farm
12:40 Eating Golibaje together

Neerulli baje | Onion Pakoda for evening snacks is just what we need #villagelife #recipe #food

Soul of Home Life 2025-12-18 | Neerulli baje | Onion Pakoda | Onion Fritters 😍
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Detailed video, recipe & procedure in our YouTube channel. Link in bio 🙌
.
We picked up onions at a discounted price and made super crispy Onion Pakoda the village way, slow-fried on a wood fire and shared with our farm folks.
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These fritters are known by many names across India: Eerulli Bajji / Neerulli Bajji (Kannada), Neerulli Baje (Tulu), Ulli Bajji (Malayalam), Vengaya Bajji (Tamil), Kanda Bhaji (Marathi), Pyaz Pakoda / Pyaz Bhajiya (Hindi), Pyaz Pakora (Punjabi), Piyaz Bhaji (Bengali), Erra Gadda Bajji (Telugu), Piaji (Odia) — but the joy is always the same.
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Ingredients:
Onions, gram flour (besan), rice flour, red chilli powder, coriander seeds, cumin seeds, curry leaves, asafoetida, salt, oil.

Method (short):
Slice onions thin, mix with spices and flours using released onion moisture, and fry till golden and crisp.
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Simple food, warm conversations, and an evening that felt like home 🤍
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( Evening snacks recipe , Quick evening snacks recipes , Recipes using Onions , Eerulli bajji recipe , Neerulli baje recipe , village life , Village cooking , Village recipes , Wood fire cooking , Traditional cooking , Cooking videos )

Village life stories | Neerulli Baje | Onion Pakoda for farm workers #cooking #recipe #villagevlog

Soul of Home Life 2025-12-14 | We were getting back home from the weekly market after buying Onions in bulk at a discount. So as my Mother-in-law was worried if that will go wasted, I suggested her a idea of preparing Onion Pakoda. This would be a very tasty companion for the evening chai for us and also our farm workers would love it. So we went back home and started the preparation. To my happiness everyone liked the Onion Pakoda I prepared. Do watch the full story by clicking the link in the description :)

We prepared Super Crispy Onion Pakoda for Our Farm Workers | Neerulli Baje | Onion Fritters in India

Soul of Home Life 2025-12-12 | Recipe below-

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Today we made crispy Onion Fritters / Onion Pakoda / Neerulli Baje at home — a simple evening snack that always tastes better in a village kitchen. These fritters are known by many names across India: Eerulli Bajji / Neerulli Bajji (Kannada), Neerulli Baje (Tulu), Ulli Bajji (Malayalam), Vengaya Bajji (Tamil), Kanda Bhaji (Marathi), Pyaz Pakoda / Pyaz Bhajiya (Hindi), Pyaz Pakora (Punjabi), Piyaz Bhaji (Bengali), Erra Gadda Bajji (Telugu), Piaji (Odia) — but the joy is always the same.

We bought a big bunch of onions at a discount from the weekly market, and instead of letting them sit around, the idea turned into an evening plan — making crisp, flavourful fritters in our wood-fired traditional kitchen and sharing them with everyone at home and on the farm.

Ingredients
* Onions – 7 to 8 (thin half-moon slices)
* Salt – as per taste
* Red chilli powder – 1 tbsp
* Coriander seeds – 1 tbsp (lightly crushed)
* Cumin seeds – 1 tbsp (lightly crushed)
* Curry leaves – 2 to 3 strands, finely chopped
* Rice flour – ¼ cup
* Asafoetida (Hing) – ¼ tsp
* Gram flour (Besan) – 1 cup
* Water – little, only if needed
* Oil – for deep frying

Procedure
1. Slice the onions into thin half-moon shapes and gently separate all the layers.
2. Add salt and red chilli powder. Mix well so the onions start releasing moisture.
3. Add the crushed coriander seeds, crushed cumin seeds, and finely chopped curry leaves. Mix thoroughly.
4. Add rice flour and coat the onions evenly.
5. Add asafoetida and mix again.
6. Add gram flour in small intervals, mixing as you go. Add a little water only if necessary — the onion moisture usually binds it well.
7. Heat oil in a kadai.
8. Drop small portions of the mixture into hot oil and fry until golden and crispy.
9. Serve hot with tea.

Do try out this recipe and let us know how did you like it :)

Timestamps:
00:00 Introduction
00:13 Getting back from the market
00:43 Chopping
02:09 Mixing ingredients for the Onion Fritters
04:34 Frying the Onion Fritters
07:01 Evening Snacks with the farm workers

Arecanut harvest | Adike Koylu . Lifeline of Dakshina kannada / Malenadu #farming #villagelife

Soul of Home Life 2025-12-10 | The richness of our land 🌱 ನಮ್ಮೂರ ಶ್ರೀಮಂತಿಕೆ ☺️
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It was time for the harvest in our farm. The video shows the glimpses of Arecanut harvest done in Dakshina kannada. This happens 3 to 4 times in a year based on the crop.

Arecanut has shaped life across Dakshina Kannada and the Malenadu belt for generations. Walk through these regions and you’ll see how deeply the crop is woven into the land—towering palms, red earth, and the slow rhythm of coastal rain meeting the hills. For many families, it’s more than a livelihood; it’s a legacy passed down with pride. The arecanut fields carry stories of seasons, hard work, and a bond with the soil that runs quietly but strong.
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( Village , Village life , Village lifestyle , Villages of India , Arecanut farm , Arecanut crop , Dakshina kannada , Shimoga , Malenadu , Tulunadu , Adike koylu )

Banana Stem Curry - A healthy and tasty recipe you must try. Village style traditional cooking #food

Soul of Home Life 2025-12-02 | Recipe below:

If you love simple home cooking with real flavour, this traditional Banana Stem & Sprouted Green Gram Sukka / curry will feel like home. This dish is made in many coastal households and goes by different names across regions –
Banana Stem Curry, Vazhathandu Poriyal (Tamil), Vazha Pindi Thoran (Malayalam), Baale Dindu Palya (Kannada), Kele Ka Thoran (Hindi), Kadali Kanda Sukka (Tulu).
No matter what you call it, it’s wholesome, mildly spiced, and perfect with hot rice.

Here’s the full recipe you can follow at home:

Ingredients
Banana stem – 3 cups
Sprouted green gram (Hesaru) – 2 cups
Jaggery – 1 small piece
Coconut – 1/2
Tamarind – 1 tsp
Red chillies – 6–7
Coriander seeds – 3 tsp
Cumin seeds – 1 tsp
Turmeric powder – 1/4 tsp
Onion – 1 medium
Oil – 3 tsp
Mustard seeds – 1 tsp
Garlic – 3–4 bulbs
Curry leaves – 2 strands
Water – 4 cups

Method
– Bring 1 cup of water to a boil. Mix 1 tsp tamarind with a little water and add it in.
– Add 3 cups of chopped banana stem and cook for 15 minutes.
– Add sprouted green gram and let both cook together for another 15 minutes.
– For the masala: Grind 5–6 red chillies to a fine paste. Add chopped onion, coriander seeds, cumin seeds, and turmeric. Grind again, then add coconut and grind to a coarse paste.
– Add this masala to the cooked banana stem and green gram. Add jaggery and cook for 5–7 minutes.
– For the tempering: Heat oil, add mustard seeds, garlic, 1 red chilli, and curry leaves.
– Pour the tempering over the curry, mix well, close the lid, and let it rest.

Your Banana Stem Sukka / curry is ready. It pairs beautifully with hot rice.

If you enjoyed this recipe, don’t forget to like, share, and drop a comment.

banana stem sukka, banana stem curry recipe, vazhathandu poriyal, baale dindu recipe, healthy veg recipes India, traditional coastal recipes, village-style cooking, sprouted green gram recipes

Buns is more than food, it’s an emotion ♥️ Village style food😍 #buns #mangaluru #cooking

Soul of Home Life 2025-11-21 | Watch our youtube video with full recipe. Link in description 🤩
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MANGALURU BUNS — Ingredients
* Maida / Refined flour / Wheat flour – 5 cups
* Bananas – 10–12
* Sugar – 3 tbsp
* Jeera – 2 tsp
* Curd – 1 cup
* Salt – as per taste
* Oil – 2 tsp (for dough)
* Oil – for frying
Procedure
* Smash bananas into a smooth paste.
* Add curd, sugar, salt, and jeera.
* Add maida gradually and mix into a soft dough.
* Spread oil on top and rest the dough for 7–8 hours.
* Roll into thick discs and fry until golden brown.

THOVE (DAL) — Ingredients
* Toor dal – 2 cups
* Turmeric – 1/2 tsp
* Ginger – 2–3 inches
* Green chillies – 5–6
* Oil – 2 tsp
* Salt – as per taste
* Water
* Asafoetida – 2 tsp
* Mustard seeds – 2 tsp
* Garlic – 7–8 cloves
* Red chillies – 2
* Curry leaves – 3–4 sprigs
Procedure
* Cook dal with turmeric, ginger, green chillies, and oil.
* Add water to adjust consistency, then add salt and asafoetida.
* Prepare seasoning with oil, mustard seeds, garlic, red chillies, and curry leaves.
* Add it to the dal and mix gently.
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Subscribe @soulofhomelife for more :)
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Buns , Mangaluru buns , Mangalore buns , village life , village lifestyle , traditional food , cooking , recipe , how to prepare buns

Our favourite Mangaluru buns for breakfast. What more can you ask for? #villagelife #tulunadu #buns

Soul of Home Life 2025-11-18 | MANGALURU BUNS — Ingredients
* Maida / Refined flour / Wheat flour – 5 cups
* Bananas – 10–12
* Sugar – 3 tbsp
* Jeera – 2 tsp
* Curd – 1 cup
* Salt – as per taste
* Oil – 2 tsp (for dough)
* Oil – for frying

Procedure
* Smash bananas into a smooth paste.
* Add curd, sugar, salt, and jeera.
* Add maida gradually and mix into a soft dough.
* Spread oil on top and rest the dough for 7–8 hours.
* Roll into thick discs and fry until golden brown.

🌿 THOVE (DAL) — Ingredients
* Toor dal – 2 cups
* Turmeric – 1/2 tsp
* Ginger – 2–3 inches
* Green chillies – 5–6
* Oil – 2 tsp
* Salt – as per taste
* Water
* Asafoetida – 2 tsp
* Mustard seeds – 2 tsp
* Garlic – 7–8 cloves
* Red chillies – 2
* Curry leaves – 3–4 sprigs

Procedure
* Cook dal with turmeric, ginger, green chillies, and oil.
* Add water to adjust consistency, then add salt and asafoetida.
* Prepare seasoning with oil, mustard seeds, garlic, red chillies, and curry leaves.
* Add it to the dal and mix gently.

MANGALURU BUNS | Village style Buns using ripe Bananas | Homemade | Womens magic in the kitchen

Soul of Home Life 2025-11-16 | Recipe for both Mangaluru Buns & Dal Thove is below in the description:

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In today’s video, we prepare one of our favourite homely combinations — soft Mangaluru Buns served with warm, comforting Thove (Dal).Between our small routine chores, we slow down, cook together, and enjoy this simple meal the way it’s made in many coastal homes.
If you love traditional recipes, village lifestyle, gentle conversations, and a peaceful village vibe, this video is for you.

🍌 MANGALURU BUNS | Banana Poori | Mangalore Buns | Buns—

Ingredients
* Maida / Refined flour / Wheat flour – 5 cups
* Bananas – 10–12
* Sugar – 3 tbsp
* Jeera – 2 tsp
* Curd – 1 cup
* Salt – as per taste
* Oil – 2 tsp (for dough)
* Oil – for frying

Procedure
* Smash bananas into a smooth paste.
* Add curd, sugar, salt, and jeera.
* Add maida gradually and mix into a soft dough.
* Spread oil on top and rest the dough for 7–8 hours.
* Roll into thick discs and fry until golden brown.

🌿 THOVE (DAL) — Ingredients
* Toor dal – 2 cups
* Turmeric – 1/2 tsp
* Ginger – 2–3 inches
* Green chillies – 5–6
* Oil – 2 tsp
* Salt – as per taste
* Water
* Asafoetida – 2 tsp
* Mustard seeds – 2 tsp
* Garlic – 7–8 cloves
* Red chillies – 2
* Curry leaves – 3–4 sprigs

Procedure
* Cook dal with turmeric, ginger, green chillies, and oil.
* Add water to adjust consistency, then add salt and asafoetida.
* Prepare seasoning with oil, mustard seeds, garlic, red chillies, and curry leaves.
* Add it to the dal and mix gently.

Timestamps:
00:00 Previous night dough preparation
02:40 Morning scenes
03:25 Buns preparation
05:51 Dal Thove preparation
07:55 Visit uphill to check the roof
09:15 Resume Dal Thove preparation
11:16 Eat buns and thove

Do you call Village life Ordinary? Simple life at our village #villagelifestyle #nature #tulunad

Soul of Home Life 2025-11-11 | ...

The beauty of village life. Simple life and humble mornings #villagerlifestyle #villagelife #nature

Soul of Home Life 2025-11-08 | ...

Tulunadu dish you must try😍 Paje Madike #recipe #food #villagelife #village #traditional #cooking

Soul of Home Life 2025-11-04 | This is a Tulunadu / Dakshina Kannada special dish named Paje Madike / Madipel or you can call it Banana leaf rolled roti. A very simple, healthy and tasty dish that can be a filling breakfast option. Watch us as we prepare this :)

Ingredients:
White boiled rice - 4 cups
Salt - as per taste
Water - 2 cups
Banana leaves

Method:
1. Soak the rice overnight.
2. Grind the soaked rice into a smooth batter and add
salt to taste.
3. Spread a thin layer of the batter on banana leaves
and fold them as shown.
4. Steam the folded banana leaves for about an hour.
5. Serve the hot Paje Madike with black channa curry
or any curry of your choice.

(Traditional cooking, Village life, Village, Villages of India, Traditional food, healthy food, recipe videos, Tulunadu cuisine, Tulunadu food)

Festival delights at our home.Tasty Neyappam #villagelife #village #traditional #food #tasteofindia

Soul of Home Life 2025-10-30 | Locally known as Neyyappa in South Canara.

Ingredients:

* White Dosa rice - 3 cup
* Jaggery - 250 grams
* White Sesame - 2 tbsp
* Jeera - 1 tbsp
* Cardomom - 4 nos
* Wheat flour - 3 tbsp
* Diced Coconut pieces - 2 tbsp
* Ghee - 4 tbsp
* Coconut Oil / Cooking Oil - 1/2 litre
* Salt - as per taste
* Water - 1 cup

Procedure

1. Soak White dosa rice(3 cup) in water for 3 hours.
2. Heat the kadai and melt the Jaggery adding 1 cup water until it forms watery texture. Do not boil.
3. Strain the Jaggery water to remove any impurities.
4. Let the Jaggery water completely cool down.
5. Start grinding the soaked rice adding half the amount of Jaggery water, cardomom(4 nos), salt as per taste. Once half ground add 3 tbsp wheat flour and continue grinding until the batter is fine enough to form a thick texture.
6. Please note: Do not add hot jaggery water while grinding. Also do not add cold water to jaggery water to adjust the consistency or cool it down.
7. Adjust the consistency of the batter to that of a Dosa batter by adding jaggery water. Add jeera(1 tbsp), white sesame(2 tbsp), 3 tbsp ghee and mix well.
8. Rest the prepared batter for 8 hours so that it ferments well.
9. Fry the diced coconut pieces(2 tbsp) using 1 tbsp ghee. Let this cool down.
10. Add the fried coconut pieces to the fermented batter and mix well.
11. In a kadai add sufficient amount of cooking oil and heat it using medium flame.
12. Once the oil is heated up, use a medium sized Laddle cooking spoon to pour the batter into the oil.
13. Allow it for approximately 1 minute for the Neyappa to float up in the oil. Once it comes up continuously supply oil on top of it and turn it around. Once the colour changes to brown, you can take it out.
Note: The flame should be compulsorily maintained at medium.
14. You can place the cooked Neyappa in a wooden utensil so that excess oil strains out.
15. Tasty Neyappa is ready to be served.

Recipe food cookingvideos Deepavali Diwali sweets festival Indian food recipevideos

Tasty dish you should never miss. Village style traditional food #recipe #pathrode #villagelife

Soul of Home Life 2025-10-28 | ...

A day during Navaratri in our village #navratri #villagelife #traditional #cooking #recipe #banana

Soul of Home Life 2025-10-25 | This Navratri day felt truly special for us.We began our morning by visiting the Durga temple in our village — offered our prayers, shared lunch with everyone there, and stayed back to enjoy the bhajana performance. The atmosphere was filled with devotion and peace.
When we got back home in the evening, we wanted to cook something simple but close to our hearts. We had just brought home a fresh bunch of Mysuru bananas from our farm — not the kind you find easily these days. So we decided to make two dishes using them: Banana Sheera (Kesaribath / Sooji halwa ) and Raw Banana Bajji (Podi / Pakoda).

Village Style Banana Recipes | Banana Sheera & Bajji | Pakoda on Navratri Day

Soul of Home Life 2025-10-24 | Check the recipe below in the description!!

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This Navratri day felt truly special for us.We began our morning by visiting the Durga temple in our village — offered our prayers, shared lunch with everyone there, and stayed back to enjoy the bhajana performance. The atmosphere was filled with devotion and peace.
When we got back home in the evening, we wanted to cook something simple but close to our hearts. We had just brought home a fresh bunch of Mysuru bananas from our farm — not the kind you find easily these days. So we decided to make two dishes using them: Banana Sheera (Kesaribath / Sooji halwa ) and Raw Banana Bajji (Podi / Pakoda).
Cooking together after a long day at the temple felt so calming — the aroma of ghee, the sweetness of jaggery, and the crunch of fresh bajjis filled our little kitchen. Here’s how we made them 👇

🍌 Banana Sheera / Kesaribath
Ingredients:
* Ripe Banana – 9 to 10 nos
* Jaggery – 1 cup
* Wheat Powder – 1 cup
* Rava (Sooji) – ½ cup
* Ghee – ½ cup
* Cardamom Powder – ¼ tbsp
* Salt – as per taste
* Cashew nuts – a handful
Preparation:
1. We first ground 9–10 ripe bananas into a fine paste.
2. In a kadai, we melted 1 cup jaggery to make syrup.
3. Heated ½ cup ghee, added 1 cup wheat powder, and roasted it well without lumps.
4. Mixed in ½ cup rava and roasted till the raw smell disappeared.
5. Added the banana paste and let it cook slowly.
6. Poured the jaggery syrup, stirring on low flame so it wouldn’t burn.
7. Added cardamom powder, chopped cashews, and a pinch of salt.
8. Once the mixture thickened but still looked moist, we removed it from the pan.
9. Spread it on a ghee-coated plate, garnished with cashews, let it cool, and cut it into pieces.Soft, sweet, and full of banana flavor — it tasted divine. 🍯

🍌 Raw Banana Bajji / Podi / Fry / Pakoda
Ingredients:
* Raw Banana – 2 to 3 nos
* Besan (Gram Flour) – 2 cups
* Rice Flour – ¼ cup
* Red Chilli Powder – 1 tbsp
* Asafoetida – ¼ tbsp
* Cumin Seeds – 1 tbsp
* Salt – as per taste
* Water – as needed
* Oil – for deep frying
Method:
1. In a bowl, we mixed 2 cups besan, ¼ cup rice flour, 1 tbsp chilli powder, ¼ tbsp asafoetida, 1 tbsp cumin seeds, and salt.
2. Added water in batches until the batter was thick and smooth.
3. Sliced raw bananas thin and dipped them in the batter.
4. Deep-fried each slice till golden and crisp.
The bajjis turned out perfectly crunchy — best enjoyed hot with tea! ☕

After everything was ready, we sat together with Ponnakka, shared these freshly made dishes, and talked about the day — simple moments like this are what make festivals beautiful. 💛

00:00 Temple visit in the village
01:54 Preparation to cook Banana Sheera
03:24 Light the fire & Bajji batter preparation
05:24 Final touch on Banana sheer
07:50 Slice raw banana for Bajji
09:25 Frying bajji
10:53 Serving food and eating

Namma vurina Sharade 🥹 #villagerlifestyle #festival #tradition #navratri #deepavali #diwali #food

Soul of Home Life 2025-10-21 | ...

One rainy day at our village 💚 #village #villagerlifestyle #monsoon #rain #nature #traditional

Soul of Home Life 2025-10-13 | ...