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Arachuvitta Vengaya Sambar

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.1375
Energy (kCal)791.7177
Carbohydrates (g)165.0901
Total fats (g)10.7526
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil, add 1/2 tsp fenugreek seeds. | 2. Add curry leaves. | 3. Add shallots. | 4. After shallots are fried, add cut tomatoes. | 5. Add sambhar powder. | 6. Add tamarind paste( mixed with 1 cup water). | 7. Boil toor dhal with turmeric and hing. | 8. Fry redchillies, fenugreek seeds, coriander seeds. | 9. Grind the above with coconut and little water. | 10. Mix grinded mixture with boiled toor dhal and add to boiling sambhar. Add 1/2 cup dhal water. | 11. Leave sambhar to boil for another 5 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shallot 6 691.2 161.28 24.0 0.96
    rom tomato 2 - - - -
    ginger 1 pinch 0.1 0.0222 0.0023 0.0009
    vegetable oil 2 teaspoons 78.1547 0.0 0.0 9.0667
    sambhar powder 1 teaspoon - - - -
    toor dal 4 teaspoons - - - -
    turmeric 1/2 teaspoon 4.68 1.0071 0.1452 0.0488
    hing 1 pinch - - - -
    tamarind paste 1/4 teaspoon - - - -
    fenugreek seed 1 teaspoon 11.950999999999999 2.1590000000000003 0.851 0.2372
    red chilies 3 - - - -
    coriander seed 1/2 teaspoon 2.682 0.4949 0.1113 0.1599
    curry leaf 5 - - - -
    coconut 1/2 teaspoon 2.95 0.1269 0.0277 0.2791

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



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