These moong dhal or mung beans are natural and split mung beans with the outer shell removed. This makes them even more digestible than regular mung beans.
Kokum - Kodumpuli (also known as gambodge, Malabar tamarind, fish tamarind) is a small fruit like a cherry tomato that is red in color and turns purple when ripe. This sun-dried variety has culinary applications.
Kuthiraivali Millet (millet) is gluten-free, it has a slightly sweet taste and you can eat it as a substitute for rice, quinoa and couscous. You can also make a nice breakfast in combination with dried fruit and honey.
Unroasted white rice flour is a versatile ingredient obtained by grinding white rice grains into a fine powder. It has a light color and a neutral taste.
Sago is a starch product extracted from the pith of various palm trees. Sago is a basic product like rice and potatoes and it contains no fats, proteins or gluten.
Gram flour (chickpea flour), also known as chickpea flour or besan flour, is widely used in Indian cuisine. It is a light yellow colored flour with a fine texture. It has a nutty flavor, high protein content and gluten-free.