- Serves
- 4
- Portion
- ≈100 g
- Time
- 20 min
- Texture
- Soft
- Season
- Winter
- Dosha
- Vata
- Pitta
- Kapha
Vata-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Beetroot | 2, grated | 300 g | 1500 g | |
| Coconut oil | 2 tsp | 10 g | 50 g | |
| Mustard seeds | ¼ tsp | 1 g | 5 g | |
| Curry leaves | 8 | 1 g | 5 g | |
| Coconut, fresh grated | ⅓ cup | 40 g | 200 g | |
| Ginger, fresh | 1 tsp | 5 g | 25 g | |
| Water | 3 tbsp | 40 ml | 200 ml | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g |
Method
How to cook it
Step 1: Temper oil, mustard, curry leaves and ginger.
Step 2: Add beet, salt and water; cover 8 minutes.
Step 3: Add coconut; cook open 2 minutes.
Nutrition
Per serving, estimated
92kcal
Energy
1.6g
Protein
6g
Fat
9.1g
Carbohydrate
3.1g
Fibre
0.8g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
Variations & further ideas
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View recipe →Also good this season
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