Estimated Nutrition (whole recipe, rough)
Counts 9 of 14 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| Seed | not in our table | 0 |
| Poppy Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
| Water | 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
- =
- 1 kg Mutton
- 1 small coconut
- 3 tbs. channa dal
- 1 onion
- 8 cloves garlic
- 1 inch ginger
- 1 tbs. ground pepper
- 1 tbs. whole jeera
- 1 tbs. mustard seeds
- 1 tbs. poppy seeds
- 1 tbs. coriander powder
- 2 curry leaves
- 1/2 tsp. turmeric powder
- 3 green chillies
- 2 tbs. of oil
- 2 tsp. of salt
- 2 cups of water
- =
Directions
Grate the coconut and make 1 cup of thick milk and 2 cups of thin coconut milk. Peel ginger and garlic. In a mixie, grind the garlic, ginger, pepper, jeera, poppy seeds and curry leaves into a fine paste with 2 tbs. of water. Chop the onions and green chillies finely. Cut mutton into 1 inch cubes. Roast channa on a tava for 3 minutes. In a saucepan, heat water and the thin coconut milk. Add mutton and channa. Bring to a boil, lower the heat and simmer for 30 minutes on a low flame. Spoon the mutton onto a plate and strain the soup into a fresh pot. Ensure that the channa strains into the soup as a thick liquid. In a frying pan, heat oil. Add onions, curry leaves and fry for 5 minutes. Lower the heat and add mutton. Fry for 5 minutes and add to the soup. Bring to a boil, add salt and simmer for 10 minutes. Add the thick coconut milk and heat gently for 5 minutes without allowing it to boil. Serve hot.