At Oshadi, our seed-to-sew system means everything is grown (and sewn) for a reason. To cultivate a rich biodiversity at our farms, we don’t just grow cotton as that alone would soon deplete the precious earth we need to preserve. A whole range of crops are grown alongside it - each with its own job to do whether as a pollinator for bees and other insects or to ensure the soil is given time to recover and regenerate after each harvest. Alongside cotton there are paddy fields to grow rice. There is sesame for seeds and oil; legumes like toor dal and black gram and peanuts  to add nitrogen to the soil. There is castor for oil. As we don’t use chemical pesticides, our produce is organically grown and full of goodness. 

One of our most delicious crops is our seeraga samba rice. It has a particular flavour and is rich in fibre, potassium, magnesium and zinc. We love it and wanted to share a recipe for a traditional Erode biryani with you. This is a family favourite, we are lucky enough to be able to use our farm grown rice, black gram and peanuts. If you don’t happen to be in India, you can find seeraga samba rice in specialty food stores. Or you can replace it with regular basmati but you’ll be missing the full Oshadi flavour and goodness. 

Below are three of our favourite seed-to-table recipes that we hope you might bring to life in your own kitchen – all photographed on our Wave Block print and Movement Ikat fabric. 

Mushroom Biryani
(Kaalan Biryani- 'kaa-laan' 'bir-yaa-ni')

There are many types of biryani all over India. This recipe is authentic to Erode in Tamil Nadu. We use seeraga samba rice which is a native variety of rice in Tamil Nadu. It adds good flavour to the biryani. This same recipe can be used to make chicken biryani replacing mushrooms. This biryani can be eaten on its own or with onion curd raita. 

(Serves 2) 

Ingredients: 

Method

1. Add oil and ghee to pan
2. Add cardamon slightly crushed, cinnamon, clove to pan and sauté.
3. Add onion, fry til soft.
4. Add ginger garlic paste.
5. Add tomato.
6. Add all dry masala powder and let it cook 10 minutes.
7. Add mint leaves chopped.
8. Add mushrooms cook it until it leaves water.
9. Add curd and salt, everything has to be cooked for 10 to 15 mins till oil separates and comes to top.
10. Wash and soak the rice, then drain the water and keep the rice aside for 10 mins.
11. Add the rice and 400 ml water into the pressure cooker.
12. Taste the dish now and add salt and spices if needed.
13. Add lemon juice.
14. Close the pressure cooker and cook it till 1 whistle blows. If you don’t have a pressure cooker, use heavy pan and simmer with a lid on for 15 minutes in medium flame.
15. Take the cooker immediately from the stove. Wait till the pressure comes down.
16. Open the lid and serve hot.

Peanut Chutney
(Kadalai ‘kuh-duh-lay’ Chutney 'ch-uh-t-nee')

This peanut chutney is spicy, tangy and comforting. Pairs well with dosa and idli. 

Ingredients: 

Method

1. Place a pan over medium heat and add the 2 tsp oil. Once hot, fry the garlic cloves, chillies and cumin seeds until fragrant.
2. Add most of the curry leaves, along with the asafoetida and salt. Remove the pan from the heat and set aside.
3. If you’re starting with skin-on peanuts, remove the skins and place into a food processor along with the fried mixture from the pan, 1 tsp tamarind paste and 50ml of water. Pulse to a coarse paste. Taste and adjust seasoning.
4. Now make the tempering. In a small pan over medium heat, add the remaining 1 tsp oil. Once hot, add mustard seeds, the remaining curry leaves and urad dhal. Fry for 2 minutes.
5. Add the tempering over the peanut chutney, mix and serve.

Vadai
('vah-dah-ee')

Vadai is a popular fried snack in Tamil Nadu. It is crispy and delicious. Vadai is typically served with coconut chutney or tomato chutney. It is sometimes made on auspicious days as an offering for god. 

Ingredients: 

Method

1. Soak the black gram in water for 15 minutes.
2. Rinse and discard the soaking water. Add black gram to a food processor with 3 tbsp Water. Grind to a thick batter. The batter should have the consistency of a very thick cake or pancake batter. Add more water to the food processor as needed, 1 tsp at a time, until you reach the desired consistency.
3. Grind the peppercorns with a spice grinder, or pestle and mortar, and add to the batter, along with onion, chillies and salt.
4. Add sunflower oil to a large, heavy-bottomed pot over medium heat. Preheat the oil to 350°F/175°C.
5. To make shape the vadai, place a small amount of oil on your palm to prevent the batter from sticking. Add about 2 tbsp of batter into the palm of your hand and make a hole in the centre with your finger. Then, gently drop into the oil.
6. Fry each fritter for about 5 minutes, turning over halfway through, until it turns golden brown. Remove from the oil and drain onto kitchen paper to absorb excess oil. Serve hot.