Photo: Jonas Ducker
Estimated Nutrition (whole recipe, rough)
305
Calories
4g
Protein
27g
Fat
15g
Carbs
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
| Fenugreek | not in our table | 0 |
| 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
- 2 cups of fresh coconut, shredded
- 10 dry red chillies
- 1 sprig curry leaves
- A large pinch of hing (asoefetida)
- 1/2 tsp methi (fenugreek) seeds
- 2 tsp udad dhal
- 2 tsp channa dhal
- 1 small tomato
- Salt to taste
Directions
1
Heat some oil in a pan and add the dhals, curry leaves, hing, methi and red chillies.
2
Fry till done.
3
Add this to the coconut and tomato and blend into a smooth paste.
4
Add salt to taste.
5
Goes well with dosas, idli and plain rice.
6
Category:Trinidadian Recipes
7
Category:Trinidadian Soups
Recipe sourced from
fandom