How about a farm-first Deepavali with traditional sweets and savories made using farm produce from the farms of Tamil Nadu?
The Hindu
These entrepreneurs sell traditional sweets and savories made of millets, heritage rice, jaggery and karupatti from Tamil Nadu’s farms
Forty-three-year-old Hima Kiran, once an engineer by profession, is now a full-time agriculturist, cultivating over 60 acres of land in Komakkambedu, Thiruvallur district, as well as in four other villages in Thindivanam and Villupuram. “By funding and supporting other small scale farmers in the region, we at Namma Farm are promoting organic food production. We started offering hampers last year,” says Hima.
“We collaborate with Chennai’s Organic Positive, to make sweets and savories from produce from the dsitricts,” he adds. This Deepavali, Namma Farm offer kambu Mysore pak, thinai laddu, Mappilai samba rice-based adhirasam, samai mixture and varagu murukku. Hapmers with assortment of sweets and savories are sold as 500 grams and one kilogram boxes.
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