Celebrating Indian Identity……

When we look at the extensive and diverse food landscape of India, indigenous Indian ingredients are food, but they are much more than just food. They are embedded into the fabric of our identity and built upon our ancestry, seasons, soil, and centuries of heirloom knowledge. Culturally, we are at a crossroads, and the globalised food culture is creating conformities that diminish taste. In the food scene, there is a resurgence movement to return to cooking with local Indian grains, tribal ingredients in Indian cooking, and native Indian herbs and spices. This resurgence isn't just based on nostalgia and culture, but sustainability, nutrition, and building cultural connection back to Earth through local farm-to-table and Indian-inspired recipes.

Foodism is here with some of the best and delicious recipes made with Indigenous Indian ingredients - 

1. Ragi (Finger Millet) Dosa – Cooking with Local Indian Grains

Ragi dosa is a delicious and healthy South Indian breakfast made with nutrient-rich ragi flour. This ragi dosa recipe uses a mix of ragi flour, rice flour, and urad dal to create crisp and flavorful dosas that pair beautifully with chutneys and sambar.

Ingredients for Ragi Dosa:

• 1 cup ragi flour
• ½ cup rice flour
• ¼ cup urad dal (soaked & ground)
• 1 tsp salt
• Water as needed
• Oil for cooking

Method to Make Ragi Dosa:

1. In a large bowl, mix ragi flour, rice flour, and urad dal batter with salt.
2. Add enough water to make a pourable ragi dosa batter.
3. Ferment overnight for soft and flavorful ragi dosa.
4. Heat a tawa, pour the batter thinly, and drizzle oil.
5. Cook until the ragi dosa is crisp and golden. Serve hot with coconut chutney.

2. Bamboo Shoot Stir-Fry – Tribal Ingredients in Indian Cooking

Bamboo shoot stir-fry is a simple, earthy dish showcasing the unique taste of fresh bamboo shoots. This bamboo shoot stir-fry recipe is a quick and healthy way to enjoy a classic tribal ingredient in Indian cooking.

Ingredients for Bamboo Shoot Stir-Fry:

• 1 cup fresh bamboo shoots (boiled)
• 2 tbsp mustard oil
• 1 tsp cumin seeds
• 2 green chillies, slit
• Salt to taste
• Fresh coriander leaves

Method to Make Bamboo Shoot Stir-Fry:

1. Heat mustard oil until smoking, then cool slightly for authentic bamboo shoot stir-fry flavour.
2. Add cumin seeds, green chillies, and boiled bamboo shoots.
3. Stir-fry for 5–6 minutes, seasoning with salt.
4. Garnish the bamboo shoot stir-fry with coriander and serve as a side dish.

3. Bajra (Pearl Millet) Khichdi – Cooking with Local Indian Grains

Bajra khichdi is a rustic, wholesome dish made with pearl millet and moong dal. This bajra khichdi recipe is perfect for winter, offering warmth, nutrition, and a rich flavour unique to local Indian grains.

Ingredients for Bajra Khichdi:

• 1 cup bajra, soaked overnight
• ½ cup moong dal
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1-inch ginger, grated
• ½ tsp turmeric powder
• 4 cups water
• Salt to taste

Method to Make Bajra Khichdi:

1. Coarsely grind soaked bajra for softer bajra khichdi texture.
2. Heat ghee, add cumin seeds, ginger, and turmeric.
3. Add bajra, moong dal, water, and salt.
4. Pressure cook for 4 whistles. Serve bajra khichdi hot with pickle or curd.

4. Kokum Saar (Tangy Kokum Soup) – Native Indian Herbs and Spices

Kokum saar is a tangy, aromatic soup made with kokum petals, a popular native Indian spice from the Konkan coast. This kokum saar recipe is both refreshing and digestive.

Ingredients for Kokum Saar:

• 8–10 dried kokum petals
• 2 cups water
• 1 tsp ghee
• ½ tsp mustard seeds
• 1 green chilli, slit
• ½ tsp sugar
• Salt to taste
• Fresh coriander

Method to Make Kokum Saar:

1. Soak kokum petals in warm water for 15 minutes to prepare the kokum saar base.
2. Heat ghee, add mustard seeds, green chilli, and kokum juice.
3. Season the kokum saar with sugar and salt, then simmer for 3 minutes.
4. Serve hot kokum saar as a starter or digestive drink.

5. Mahua Flower Ladoo – Tribal Ingredients in Indian Cooking

Mahua flower ladoo is a traditional sweet made with dried mahua flowers, jaggery, and coconut. This mahua flower ladoo recipe celebrates tribal ingredients in Indian cooking and natural sweetness.

Ingredients for Mahua Flower Ladoo:

• 1 cup dried mahua flowers (lightly roasted & ground)
• 1 cup grated jaggery
• ½ cup grated coconut
• 2 tbsp ghee

Method to Make Mahua Flower Ladoo:

1. Roast mahua flowers until aromatic for a deep mahua flower ladoo flavour.
2. Melt jaggery with ghee, then add coconut and mahua.
3. Mix well, roll into mahua flower ladoo balls while warm.
4. Store the mahua flower ladoo in an airtight container for up to a week.

6. Foxtail Millet Vegetable Upma – Cooking with Local Indian Grains

Foxtail millet upma is a fibre-rich breakfast made with foxtail millet and seasonal vegetables. This foxtail millet upma recipe is a nutritious twist on the classic South Indian upma.

Ingredients for Foxtail Millet Upma:

• 1 cup foxtail millet
• 2 cups mixed seasonal vegetables
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 2 green chillies, chopped
• Curry leaves
• Salt & lemon juice to taste

Method to Make Foxtail Millet Upma:

1. Dry roast foxtail millet to enhance the foxtail millet upma flavour.
2. Heat oil, add mustard seeds, urad dal, chillies, and curry leaves.
3. Add vegetables, sauté, then pour 2 1⁄2 cups of water with salt.
4. Add millet, cook until fluffy, then finish the foxtail millet upma with lemon juice.

7. Stone Flower (Dagad Phool) Masala Curry – Native Indian Herbs and Spices

Stone flower masala curry is a robust Indian curry flavoured with the earthy, smoky aroma of dagad phool. This stone flower masala curry recipe highlights one of the most unique native Indian herbs and spices.

Ingredients for Stone Flower Masala Curry:

• 1 tsp dagad phool (stone flower)
• 2 onions, chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2 tsp coriander powder
• 1 tsp chilli powder
• 1 tsp garam masala
• 3 tbsp oil
• Salt to taste

Method to Make Stone Flower Masala Curry:

1. Dry roast dagad phool, grind into powder for rich stone flower masala curry flavour.
2. Heat oil, sauté onions, add ginger-garlic paste, then tomatoes.
3. Add spices, salt, and water; simmer the stone flower masala curry until thick.
4. Serve the stone flower masala curry with roti or steamed rice.

8. Jackfruit Seed Curry – Indigenous Indian Ingredients

Jackfruit seed curry is a hearty vegetarian dish made with boiled jackfruit seeds and aromatic spices. This jackfruit seed curry recipe is a delicious way to use an often-overlooked indigenous Indian ingredient.

Ingredients for Jackfruit Seed Curry:

• 1 cup jackfruit seeds, boiled & peeled
• 2 onions, chopped
• 2 tomatoes, chopped
• 1 tsp turmeric
• 1 tsp chilli powder
• 1 tsp cumin
• 2 tbsp oil
• Salt to taste

Method to Make Jackfruit Seed Curry:

1. Heat oil, add cumin, and sauté onions for the jackfruit seed curry.
2. Add tomatoes, turmeric, chilli powder, and jackfruit seeds.
3. Add water, simmer for 10 minutes until the jackfruit seed curry thickens.
4. Serve hot jackfruit seed curry with rice or chapati.

Cooking with indigenous Indian ingredients—whether it’s using locally-sourced grains such as ragi and bajra, embracing tribal ingredients in Indian cooking, or exploring native Indian herbs and spices—is not just a culinary decision. It’s a way to honour your heritage, support local agriculture, and create Indian recipes with farm-to-table food that is wholesome, tasty and connected to place. Next time you’re cooking, let your plate tell the story of India’s land, its people and traditions.

If you have made any interesting recipes with any of these indigenous ingredients, then download Foodism and share them with our vibrant food community.