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
305
15% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

20% 13

Saturated

19% 4

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 3

Carbs

14% 42

Carbs (net)

- 37

Fiber

24% 6

Sugars

- 7

Sugars, added

- 0

Protein

13% 6

Cholesterol

- 0

Sodium

20% 482

Calcium

3% 28

Magnesium

13% 54

Potassium

12% 576

Iron

7% 1

Zinc

10% 1

Phosphorus

25% 172

Vitamin A

4% 36

Vitamin C

26% 24

Thiamin (B1)

13% 0

Riboflavin (B2)

8% 0

Niacin (B3)

21% 3

Vitamin B6

23% 0

Folate equivalent (total)

3% 12

Folate (food)

- 66

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

11% 2

Vitamin K

8% 10
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