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Fresh Meetha Kodu Sold Per kg
Only %1 left
SKU: 17MKBD
Average Box Weight: 2KG
Pack Size: 1
SKU: 17MKBD
| Per KG | Box |
|---|---|
| RRP | £1.49 |
| Delivery | £1.37 |
| Collection | £1.25 |
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This is an average weighted product:
The order value of weighted products (such as meat and fish) may change during packing due to pricing by weight.
Prices for orders containing these items have a 15% temporary surcharge added. The actual price will be determined once the product has been weighed prior to despatch.
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Fresh Meetha Kodu Price Per kg
| Property | Value |
|---|---|
| Description | Fresh Meetha Kodu Price Per kg |
| Kcal | 18Kcal Per 100g on average |
| Kj | 75Kj Per 100g on average |
| Fat (g) | 0g Per 100g on average |
| Of which saturates (g) | 0g Per 100g on average |
| Carbohydrate (g) | 4g Per 100g on average |
| Of which sugars (g) | 0g Per 100g on average |
| Salt (g) | <0.01g Per 100g on average |
| Protein (g) | 1g Per 100g on average |
| Fibre (g) | 1g Per 100g on average |
| Property | Value |
|---|---|
| packsize value | 1 |
| Brand Name | Unbranded |
| Ingredients | Meetha kaddu/sweet Indian pumpkin (100%). |
| Country of Origin | |
| Storage | Store cured pumpkins at about 50°f (10°c) with about 60 percent humidity, a shed or garage will do. Cool and dry are the best storage conditions for pumpkins. Pumpkins exposed to temperatures below 45°f (7°c) will soften and rot. Cured pumpkins will keep for 2 to 3 months. |
| Cooking Guidelines | Suggested Cooking Instructions; Step 1 Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes. Step 2 Grind 1/2 cup coconut, 3 red chilli peppers, green chilli pepper, 2 tablespoons water and cumin seeds in a food processor until you have a paste; Stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl. Step 3 Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chilli peppers, mustard seeds and black lentils in hot oil until they sputter, 2 to 3 minutes; Pour over curry. Step 4 Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves. |
| Usage Statements | For best before see packaging. |
| Allergen Advice | Contains allergens= None. |
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