Estimated Nutrition (whole recipe, rough)
Counts 12 of 19 ingredients — the other 7 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cashew Nut | not in our table | 0 |
| Coriander | not in our table | 0 |
| Tamarind | not in our table | 0 |
| Ghee | not in our table | 0 |
| Fenugreek | not in our table | 0 |
| Seed | not in our table | 0 |
| Poppy Seed | 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
- 11/2cups: Rice
- 1/2cup: Tur dal
- 2 no: Small brinjals
- 1 no: Carrot
- 2 no: Drumsticks
- A small piece of vegetable marrow
- A handful: Madras onions
- A pinch: Turmeric powder
- 6 no: Red chillies
- 4 no: Green chillies
- 2 tsp: Mustard
- 20 gm: Cashew nut
- Curry leaves few
- Coriander leaves few
- Tamarind size of a lime
- Ghee for frying
- Salt to taste
- For Powdering
- 1tsp: Fenugreek seeds
- 1tsp: Coriander seeds
- 6 no: Red chillies
- Grated coconut
- For Masala
- 4 no: Cardamoms
- 4 no: Cloves
- ½ tsp: Aniseeds
- 1tsp: Poppy seeds
- A small piece: Cinnamon
Directions
Peel Madras onions.
Peel and cut vegetables into 1 inch pieces.
Wash rice and dal thoroughly. Place it in a container with 21/2 cups of water, a pinch of turmeric powder and chopped vegetables.
Heat a little oil in a frying pan and fry the ingredients for powdering until fenugreek turns golden brown in colour. Powder and keep aside.
Heat some more oil and fry poppy seeds, cloves, cinnamon, cardamom, aniseeds. Powder and keep aside.
Soak tamarind in a little water and extract juice.
Heat oil, add red and green chillies, mustard and curry leaves. When mustard crackles, add to rice and mix well. Add tamarind juice, salt to taste and mix thoroughly.
Heat a little ghee and fry cashew nuts until golden brown in colour.
Add to rice along with powdered ingredients and masala powder. Mix well. Remove from fire.
Garnish with chopped coriander leaves and add some ghee just before serving.
Category:Indian Recipes
Category:South Indian Recipes