- Serves
- 8
- Portion
- 1 tbsp
- Time
- 15 min
- Texture
- Smooth
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Kapha–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (8 servings) | Café batch ×5 |
|---|---|---|---|---|
| Curry leaves | 2 cups packed | 40 g | 200 g | |
| Coconut, fresh grated | ¾ cup | 60 g | 300 g | |
| Urad dal, split | 2 tsp | 10 g | 50 g | |
| Chana dal | 2 tsp | 10 g | 50 g | |
| Tamarind pulp | small | 5 g | 25 g | |
| Jaggery (gur) | 1 tsp | 5 g | 25 g | |
| Ginger, fresh | 1 tsp | 5 g | 25 g | |
| Coconut oil | 1 tsp | 5 g | 25 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Water | ⅓ cup | 80 ml | 400 ml |
Method
How to cook it
Step 1: Roast dals in oil; add curry leaves until crisp-wilted.
Step 2: Grind with coconut, tamarind, jaggery, ginger, salt and water.
Nutrition
Per serving, estimated
51kcal
Energy
1.1g
Protein
3.2g
Fat
4.4g
Carbohydrate
1.4g
Fibre
0.4g
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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