Sweet Corn with Toasted Coconut (Thénga Makkaí) from 'Indian Cooking Unfolded'

Sweet Corn with Toasted Coconut (Thénga Makkaí) from 'Indian Cooking Unfolded'
9 Ingredients
  • 1 tablespoon coriander seeds
  • 2 to 3 dried red cayenne chiles (like chile de árbol), stems discarded
  • 1/4 cup dried unsweetened coconut shreds
  • 2 tablespoons canola oil
  • 1 teaspoon black or yellow mustard seeds
  • 1 small onion, finely chopped
  • 4 cups sweet corn kernels (fresh or frozen; if using frozen, no need to defrost)
  • 1 medium-size tomato, cored and finely chopped (do not remove the seeds)
  • 1 teaspoon coarse kosher or sea salt
Nutrition
203
10% daily value
6 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

13% 9

Saturated

13% 3

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 2

Carbs

9% 28

Carbs (net)

- 24

Fiber

16% 4

Sugars

- 5

Sugars, added

- 0

Protein

9% 4

Cholesterol

- 0

Sodium

13% 321

Calcium

2% 19

Magnesium

9% 36

Potassium

8% 384

Iron

5% 1

Zinc

6% 1

Phosphorus

16% 115

Vitamin A

3% 24

Vitamin C

18% 16

Thiamin (B1)

9% 0

Riboflavin (B2)

5% 0

Niacin (B3)

14% 2

Vitamin B6

15% 0

Folate equivalent (total)

2% 8

Folate (food)

- 44

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

7% 1

Vitamin K

5% 7
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