Fresh Meetha Kodu Sold Per kg
Only %1 left
SKU: 17MKBD
Average Box Weight: 2KG
Pack Size: 1
SKU: 17MKBD
Per KG | Box |
---|---|
RRP | £3.27 |
Delivery | £3.00 |
Collection | £2.72 |
Currently Selected
As low as
£0.00 KG
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.
An updated invoice will be emailed detailing the price change and it will also be reflected in your online customer account.
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. |
Write Your Own Review