Andhra · Curry
Carrot kobbari kura
Carrot with fresh coconut
- Energy
- 171 kcal
- Protein
- 3.29 g
- Fibre
- 8.45 g
- Time
- 25 min
Per serving, 175 g.1 Good for lunch or dinner.
One serving gives you
- 81%of the day’s vitamin A
- 17%of the day’s folate
- 34%of the day’s fibre
- 16%of the day’s vitamin C
Nutrition facts
One serving, 175 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy171 kcal10%
Carbohydrates
- Carbohydrate12.3 g4%
- Fibre8.45 g34%
- Soluble fibre2.3 g
Fats
- Fat11.5 g23%
- Saturated fat limit4.4 g22% of limit
- Monounsaturated fat3.39 g
- Polyunsaturated fat2.07 g
- Omega-61.98 g25%
- Omega-30.08 g8%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein3.29 g7%
- Histidine65.3 mg11%
- Isoleucine122 mg10%
- Leucine195 mg8%
- Lysine144 mg13%
- Methionine + cystine70.1 mg12%
- Phenylalanine + tyrosine215 mg26%
- Threonine115 mg27%
- Tryptophan35.9 mg17%
- Valine150 mg19%
Vitamins
- Vitamin A677 µg81%
- Vitamin B10.08 mg5%
- Vitamin B20.06 mg3%
- Vitamin B30.54 mg5%
- Vitamin B50.58 mg12%
- Vitamin B60.19 mg10%
- BiotinNot in the source data
- Folate38.2 µg17%
- Vitamin B120 µg0%
- Vitamin C10.5 mg16%
- Vitamin D0 µg0%
- Vitamin E1.53 mg20%
- Vitamin K33.6 µg61%
Minerals
- Calcium68.2 mg7%
- ChromiumNot in the source data
- Copper0.21 mg12%
- IodineNot in the source data
- Iron1.72 mg6%
- Magnesium43 mg12%
- Manganese0.6 mg15%
- MolybdenumNot in the source data
- Phosphorus92.6 mg9%
- Potassium500 mg14%
- Selenium2.75 µg7%
- Sodium limit266 mg13% of limit
- Zinc0.66 mg5%
Ingredients
Weighed raw, for one serving. Telugu name after each.
14 ingredients
- Carrot, orange132 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 carrot.
- 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 carrot, 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.