Andhra · Curry
Beetroot kobbari kura
Beetroot with fresh coconut
- Energy
- 171 kcal
- Protein
- 4.43 g
- Fibre
- 7.01 g
- Time
- 25 min
Per serving, 166 g.1 Good for lunch or dinner.
One serving gives you
- 50%of the day’s folate
- 28%of the day’s fibre
- 17%of the day’s magnesium
- 15%of the day’s potassium
Nutrition facts
One serving, 166 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy171 kcal10%
Carbohydrates
- Carbohydrate12.5 g4%
- Fibre7.01 g28%
- Soluble fibre1.36 g
Fats
- Fat11.1 g23%
- Saturated fat limit4.32 g22% of limit
- Monounsaturated fat3.39 g
- Polyunsaturated fat1.8 g
- Omega-61.74 g22%
- Omega-30.06 g6%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein4.43 g9%
- Histidine101 mg17%
- Isoleucine171 mg14%
- Leucine257 mg11%
- Lysine212 mg20%
- Methionine + cystine84.8 mg14%
- Phenylalanine + tyrosine279 mg33%
- Threonine152 mg36%
- Tryptophan43.9 mg21%
- Valine227 mg29%
Vitamins
- Vitamin A9.22 µg1%
- Vitamin B10.04 mg3%
- Vitamin B20.04 mg2%
- Vitamin B30.51 mg5%
- Vitamin B50.5 mg10%
- Vitamin B60.13 mg7%
- BiotinNot in the source data
- Folate109 µg50%
- Vitamin B120 µg0%
- Vitamin C9.14 mg14%
- Vitamin D0 µg0%
- Vitamin E1.36 mg18%
- Vitamin K13.1 µg24%
Minerals
- Calcium43.1 mg4%
- ChromiumNot in the source data
- Copper0.26 mg15%
- IodineNot in the source data
- Iron1.86 mg6%
- Magnesium61.8 mg17%
- Manganese1 mg25%
- MolybdenumNot in the source data
- Phosphorus80.5 mg8%
- Potassium516 mg15%
- Selenium2.76 µg7%
- Sodium limit283 mg14% of limit
- Zinc0.7 mg5%
Ingredients
Weighed raw, for one serving. Telugu name after each.
14 ingredients
- Beet root beetroot123 g
- Coconut, kernel, fresh pachi kobbari11.5 g
- Groundnut oil palli nune5.5 g
- Turmeric powder pasupu0.3 g
- Mustard seeds aavalu0.8 g
- Cumin seeds jeelakarra0.5 g
- Chillies, red endu mirapakaya0.6 g
- Curry leaves karivepaku1 g
- Asafoetida inguva0.05 g
- Bengal gram, dal senaga pappu2 g
- Black gram, dal minapa pappu2 g
- Chillies, green - all varieties pachi mirapakaya3 g
- Onion, big ullipaya15 g
- Iodized salt (table salt) uppu0.5 g
Method
About 25 minutes.
- 1
Peel and dice beetroot.
- 2
Heat 5.5 g groundnut oil and add mustard seeds, cumin seeds, chana dal, urad dal, broken dry red chilli, curry leaves and a pinch of asafoetida; stir until fragrant.
- 3
Add the beetroot, slit green chilli, turmeric and salt with a splash of water. Cover and cook until just tender, then uncover to dry and fold in 12 g fresh coconut, freshly grated.