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Betel Leaf Rasam (Vetallai Rasam)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.7372
Energy (kCal)54.0648
Carbohydrates (g)11.3141
Total fats (g)0.8879
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1. Dry roast coconut on a medium flame till colour changes. Keep it aside to cool. | 2. 2. In another pan, heat oil and fry hing. | 3. 3. Add dals. Roast on a medium flame till the dals change colour. | 4. 4. Add coriander seeds and dried red chillies. Roast on a medium flame till you get the aroma of coriander. | 5. 5. Grind along with coconut and salt to a semi coarse powder. | 6. 6. Store in air tight container and use as required. (If refrigerated, it can be used for upto a week). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    betel leaf 4 -5 - - - -
    black pepper 3/4 teaspoon 4.3298 1.1031 0.1792 0.0562
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    red chilies 2 - - - -
    garlic clove 2 -3 - - - -
    tomato 2 pureed 41.86 9.282 2.184 0.364
    turmeric powder 1 pinch - - - -
    salt 1 teaspoon - - - -
    ghee 1 tablespoon - - - -
    curry leaf 4 -5 - - - -

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



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