Thenga Kozhambu
Serves 4
| Ingredients | |
|---|---|
| 1cup of grated coconut | 1 tsp of fenugreek |
| 5-6 red chillies | lemon size tamarind |
| salt to taste and asafoetida | |
Method
- Take the tamarind and squeeze it in 500 ml of water.
- Add salt, asafoetida and any veg (mostly okra,chowchow or drumstick) and boil.
- Take pan and fry fenugreek and red chillies in one spoon of oil.
- Grind this with coconut in mixer using water. Add this paste to the boiling mixture. Cook till the veg is done.
- If the kuzhambu is too watery take a spoon of rice flour and make a paste using little water and add this to kuzhambu and boil for 5 mts. Season it with mustard seeds.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 135 | Carotene (μg) | 12.38 |
| Protein (g) | 1.72 | Vitamin C (mg) | 0.0 |
| Carbohydrate (g) | 8.25 | Mg (mg) | 2.56 |
| Fat (g) | 10.6 | Na (mg) | 0.35 |
| Fibre (g) | 2.005 | K (mg) | 13.25 |
| Minerals (g) | 0.584 | Mn (mg) | 0.034 |
| Calcium (mg) | 17.13 | Zn (mg) | 0.0 |
| Phosphorus (mg) | 76.13 | Cr (mg) | 0.004 |
| Iron (mg) | 1.55 | ||