sri-lankan

Kalandu Sauteed Mushrooms with Pepper and Coconut Roti

Name: Kalandu Sauteed Mushrooms with Pepper and Coconut Roti
Yield: 1 serving
Cuisine: sri-lankan
Ingredients: 66 g whole wheat flour; 40 g grated coconut, fresh or frozen; 160 g mushrooms, sliced; 51 g red onion, sliced; 9 g coconut oil; 1 g curry leaves; 1 g black pepper, ground; 2 g Sri Lankan curry powder; 7 g lime juice; 1 g salt; 51 g water, warm

This dish pairs grated coconut, fresh or frozen with mushrooms, sliced, coconut oil and whole wheat flour. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

15 g Protein

72 g Carbohydrates

36 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

66g whole wheat flour 240 kcal
40g grated coconut, fresh or frozen 264 kcal
160g mushrooms, sliced 35 kcal
51g red onion, sliced 20 kcal
9g coconut oil 80 kcal
1g curry leaves 0 kcal
1g black pepper, ground 3 kcal
2g Sri Lankan curry powder 6 kcal
7g lime juice 2 kcal
1g salt 0 kcal
51g water, warm 0 kcal

Cooking instructions

whole wheat flourgrated coconutsaltwater
In a bowl, mix whole wheat flour, grated coconut, salt, and warm water to form a soft dough; rest 10 minutes.
Divide dough into 2 balls and press into thin rotis.
Heat a dry skillet over medium heat; cook rotis 2-3 minutes per side until browned; keep warm.
grated coconutred onioncoconut oilcurry leaves
In the same skillet, heat coconut oil. Add onion and curry leaves; saute 2 minutes.
mushroomsblack pepperSri Lankan curry powder
Add mushrooms, black pepper, and curry powder; cook 6-8 minutes until browned and any liquid evaporates.
mushroomslime juice
Finish with lime juice and serve mushrooms with the rotis.