There are some food items which I have got introduced to only after coming to Singapore. For example, vazhai thandu (banana stem) or the bananablossom. Then the mochai kottai or popularly known as val in the north was never made at my mother’s place. So when I got this beans recently (as I make it a point to include different beans lentils or pulses daily in our diet) , I browsed many blogs to see it being used in gravies. Aracha vitta sambar , where the spices are dry roasted and ground and added to the gravy to make it very flavorful has been my favourite. So I used the same method to make this one. It was really delicious and tasted great with rice and papads.
Hi!!I am the person behind this blog. This blog is primarily a collection of recipes I learnt to make in the past few years with the help of my family,friends and blogging world.I have a few recipes of my own too!! Its basically a collection of vegetarian recipes which are healthy and delicious. I am also exploring into using newer and healthy ingredients I come across in my daily life. I hope you enjoy browsing and do come back again!!