- Serves
- 4
- Portion
- 2 tbsp
- 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 | 1, grated | 150 g | 750 g | |
| Water | ⅓ cup | 80 ml | 400 ml | |
| Coconut, fresh grated | 3 tbsp | 30 g | 150 g | |
| Mustard seeds | ½ tsp (ground) + ¼ tsp (tempering) | 1 g | 5 g | |
| Curd (dahi), plain | ⅓ cup + 1 tbsp | 100 g | 500 g | |
| Coconut oil | 1 tsp | 5 g | 25 g | |
| Curry leaves | 6 | 1 g | 5 g | |
| Rock salt (sendha namak) | ⅓ tsp | 2 g | 10 g |
Method
How to cook it
Step 1: Cook beet with water and salt until soft.
Step 2: Grind coconut with a little mustard; add; cook 2 minutes.
Step 3: Cool to warm; stir in curd.
Step 4: Temper mustard and curry leaves.
Nutrition
Per serving, estimated
70kcal
Energy
1.7g
Protein
4.7g
Fat
6g
Carbohydrate
1.8g
Fibre
0.5g
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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18 kcal0.3 g proteinSmooth
View recipe →Also good this season
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