Photo: Jonas Ducker
Estimated Nutrition (whole recipe, rough)
768
Calories
12g
Protein
54g
Fat
64g
Carbs
Counts 6 of 7 ingredients — the other 1 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 |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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 teaspoons oil
- 1 teaspoon black mustard seed
- ½ cup fresh/frozen grated coconut or dry coconut flakes
- 2 dry red chiles
- 7–10 curry leaves
- 1 teaspoon chana dhal
- Salt to taste
- A few cashews
- 5–7 cups of cooked, cooled white long-grain rice (light and fluffy)
Directions
1
Heat the oil with the mustard seeds in a covered sauté pan .
2
When the mustard seeds have finished popping, add everything but the rice, and lightly toast in the oil until golden.
3
Add the seasonings to the cooked rice, mix well, and serve.
Recipe sourced from
wikibooks