Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
279
Calories
5g
Protein
12g
Fat
39g
Carbs
Counts 6 of 11 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Water | not in our table | 0 |
| Tapioca Pearl | not in our table | 0 |
| Taro | not in our table | 0 |
| Seed | not in our table | 0 |
| Roasted Peanut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 cups water
- 1 1/2 cups (1/4-inch) tapioca pearls
- 4 to 6 ounces taro root, peeled, or 1 medium Yukon Gold potato
- 1/4 cup clarified butter
- 1 fresh Thai chile or 1 small serrano, chopped (about 1 teaspoon), including seeds
- 2 teaspoons chopped garlic
- 2 teaspoons brown mustard seeds
- 1 teaspoon cumin seeds
- 2 teaspoons chopped dried neem leaves (optional)
- 1/2 cup chopped unsalted roasted peanuts
- 3 tablespoons chopped cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes