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Coconut-Lentil Chutney

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.5216
Energy (kCal)340.6916
Carbohydrates (g)72.5618
Total fats (g)5.2581
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small frying pan, take 1/2 tsp oil and fry the chickpeas till it turns slightly brown. | 2. After it cools, grind it with grated coconut, green chillies and salt in a mixer. | 3. Slowly add water while grinding. | 4. The consistency of the mixture should be akin to that of ketchup. | 5. Now, in the same frying pan, heat the remaining 1/2 tsp of oil, add the mustard seeds, split black gram and curry leaves. | 6. When the mustard sputters, add this to the ground coconut mixture. | 7. Serve this chutney with idlis or dosas. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coconut 1/2 grated - - - -
    channa dal 2 tablespoons - - - -
    green chilies 3 291.4543 72.0 0.0 0.0
    water 3/4 cup 0.0 0.0 0.0 0.0
    vegetable oil 1 teaspoon 39.0773 0.0 0.0 4.5333
    mustard seed 1 teaspoon 10.16 0.5618 0.5216 0.7248
    urad dal 1 teaspoon - - - -
    curry leaf 3 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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