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the most commonly used species in cooking
Its common names include bay laurel
where one part of black gram is mixed with three or four parts of idli rice to make the batter
CHICKEN COCONUT CURRY 180g
Vigna mungo
ANARDANA SEED (pomegranate) (50g, 100g, 250g, 500g) HERBS the most commonly used speciesAnardana used in Indian cooking to give a sour sweet taste to dishes. It is made from the dried seeds of pomegranate fruit . The seeds are dried along with the pulp, either by sun drying or other means of dehydration. They are then dried or sold in whole form. The sweet astringency of the dried seeds and flesh makes them a popular acidulant for Indian dishes, and they are an alternative to mango powder or amchur, which does not have the advantage of
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