Directions:
- Heat oil in a small skillet on low heat and when oil is hot add green Chile and coriander seeds.
- Fry until green chilies split and then remove them from skillet.
- In remaining oil left in skillet add grated cabbage and salt then cover and cook 5 minutes.
- Remove cabbage from skillet and let cool.
- In processor add cabbage, Chile, coriander, tamarind paste, cumin, coriander and curry leaves.
- Process 3 minutes then serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 100.38 Kcal (420 kJ) | ||
| Calories from fat | 64.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.15g | 11% | |
|---|---|---|---|
| Sodium | 594.3mg | 25% | |
| Potassium | 245.79mg | 5% | |
| Total Carbs | 8.5g | 3% | |
| Sugars | 4g | 16% | |
| Dietary Fiber | 2.45g | 10% | |
| Protein | 1.5g | 3% | |
| Vitamin C | 122.9mg | 205% | |
| Iron | 1mg | 6% | |
| Calcium | 32.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 105.27 Kcal (441 kJ) | ||
| Calories from fat | 67.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.5g | 11% | |
|---|---|---|---|
| Sodium | 623.28mg | 25% | |
| Potassium | 257.77mg | 5% | |
| Total Carbs | 8.92g | 3% | |
| Sugars | 4.2g | 16% | |
| Dietary Fiber | 2.57g | 10% | |
| Protein | 1.57g | 3% | |
| Vitamin C | 128.9mg | 205% | |
| Iron | 1.1mg | 6% | |
| Calcium | 34.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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