Store Locator Image

Fresh Meetha Kodu Sold Per kg

Average Box Weight: 2KG
Pack Size: 1
Per KG Box
RRP £2.55
Delivery £2.34
Collection £2.13
Currently Selected
As low as £5.10 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
Only registered users can write reviews. Please Sign in or create an account