Food | savithaenner.com

COOK LIKE A YOGI

Cooking, Nutrition, Ayurveda & More

Indian food is known for its diverse cuisine, spice blends and cooking with scientific (ayurvedic) and seasonal produce. In ancient India, regional food habits were primarily based on a holistic approach to nutrition as required by local people which suited their jobs, lifestyle and health needs.

The wisdom of yoga and Ayurveda teaches us to be mindful of what, when and how we eat. If you want to start on this of understanding your body type,foods to eat and other daily rituals,contact for group or private sessions.

Food Posts & Recipes

Mung Dal & Spring Greens

A bright, quick dal made for the tender chaos of a spring garden harvest Spring · Vegan · 30 minutes · Serves 2–3 There is a brief, glorious window in spring when the garden demands to be eaten from immediately. Bok choy fans out in confident rosettes before the heat can bolt it. Swiss chard unfurls in deep jewel greens and magenta, still soft and sweet before it toughens into summer. And sorrel — undersung, lemony sorrel — appears like a small green secret, tart enough to

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Red chutney for Tatte /plate Idli

This is the chutney I always serve alongside tatte idli — deeply savory, faintly tangy, with just enough heat to wake up the palate without overwhelming the softness of the idli. The base of roasted chickpeas and fresh coconut gives it a creamy, slightly grainy texture that contrasts beautifully with the pillowy idli. It is bold enough to stand on its own and gentle enough to let the idli shine. I use homegrown Byadagi chilies from my garden — the long, wrinkled ones from Nor

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Tatte Idli (Plate Idli)

Tatte means plate in Kannada, and these idlis are steamed in broad, shallow plates rather than the small stacked molds most of us grew up with. The result is an idli with a different character entirely — wide, cloud-soft, and generous. Its surface holds sambar beautifully without dissolving into it. The secret to this batter is the trio of soaked ingredients: urad dal and sabudana soaked together for their silky, binding quality; idli rice soaked separately for body and text

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Ragi Moringa Rotti /(ನುಗ್ಗೆ ಸೊಪ್ಪು)

A Nutritious Karnataka Specialty Introduction to Nugge Soppu Nugge soppu, known as Moringa or Drumstick leaves in English, is a powerhouse of nutrition deeply rooted in Karnataka's culinary traditions. In Kannada, we call it "ನುಗ್ಗೆ ಸೊಪ್ಪು" (Nugge Soppu), and it has been a staple in our kitchens for generations. These delicate, feathery leaves are packed with vitamins A, C, calcium, iron, and protein, making them one of the most nutritious greens available. In traditional K

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Fresh Cranberry Pickle

The sweetness of the cranberries plays beautifully against the heat of jalapeños, while aromatic spices like mustard seeds, turmeric, and curry leaves add layers of complexity you won't find in any cranberry sauce.

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