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Aratikaya chintakaya curry

Aratikaya chintakaya curry has 158 calories per serving (1 Small Cup) — that's 160.7 calories per 100g. It provides 2.2g protein, 24.2g carbs, and 5.8g fat. With a low glycemic index (GI: 40), this recipe is suitable for weight loss, diabetes management, heart health and more. The 4.5g of dietary fiber per serving adds to its nutritional value. It contains anti-inflammatory ingredients like turmeric and ginger.

Track the exact calories and macros of Aratikaya chintakaya curry in the Hint app — India's comprehensive recipe and nutrition tracking platform.

Aratikaya chintakaya curry
  • Serving Size 1 Small Cup (100 g)
  • Calories158.0 kcal
  • Carbs24.2 g (96.8 kcal)
  • Protein2.2 g (8.9 kcal)
  • Fats5.8 g (52.3 kcal)

Nutrition Label

Aratikaya chintakaya curry

  • Serving Size1 Small Cup (100 g)
  • Calories158.0 kcal
  • Carbs24.2 g
  • Fiber4.5 g
  • Sugar8.7 g
  • Protein2.2 g
  • Fat5.8 g
  • Saturated fat1.1 g
  • Mono unsaturated fat2.2 g
  • Poly unsaturated fat2.0 g
  • Cholesterol0.0 mg
  • Sodium346.9 mg

Nutrition per 100g

  • Calories160.7 kcal
  • Carbs24.6 g
  • Fiber4.6 g
  • Sugar8.8 g
  • Protein2.3 g
  • Fat5.9 g
  • Cholesterol0.0 mg
  • Sodium352.8 mg

1 serving = 98.3g

Cooking time: 10 minutes

Serves: 3 persons

Ingredients

Black gram dal
1 Tea Spoon
Plantain green
200 Grams
Tamarind pulp
3 Table Spoon
Chillies green - all varieties
3 Grams
Coriander leaves
1 Tea Spoon
Ginger fresh
1 Table Spoon
Asafoetida
1 Grams
Cumin seeds
0.5 Tea Spoon
Turmeric powder
1 Grams
Mustard seeds
0.5 Tea Spoon
Rice bran oil
1 Table Spoon
Salt
0.5 Tea Spoon
Red chilli powder
0.5 Tea Spoon

Instructions

1
Chopping
Peel the plantain skin and chop them into small pieces. Soak the pieces in a bowl of water mixed with a spoon of curd to prevent blackening (oxidation) of the pieces. Also, chop ginger and green chilies into small pieces.
2
Cooking
Heat the oil in a nonstick pan, add urad dal, mustard seeds, cumin seeds, turmeric, ginger, green chilies, and asafoetida. Once the dal turns golden brown, add the plantain pieces, and mix the ingredients well. Cook until the plantain pieces turn tender. Add tamarind pulp and mix well. Cook for 10 more minutes and add salt, red chili powder. Mix well and cook for 5 more minutes.
3
Serve
Garnish with coriander. Serve hot with steamed rice and ghee.

Glycemic Index

40 Low
Low
Medium
High

Likely to produce a slower, steadier rise in blood glucose for most people.

How to flatten the spike

  • Pair this dish with a protein source (dal, paneer, eggs, fish, or curd).
  • Add a fiber-rich side salad or non-starchy vegetables.
  • Avoid combining this with another high-carb side in the same meal.

Compare & Substitute

NutrientAratikaya chintakaya curryChakka Pazham Puliyum PuliJack fruit tamarind curryJalaka phala chincha rassa
Calories158 kcal152.2 kcal152.2 kcal152.2 kcal
Carbs24.2 g21.8 g21.8 g21.8 g
Protein2.2 g3.3 g3.3 g3.3 g
Fat5.8 g5.8 g5.8 g5.8 g
Fiber4.5 g4.5 g4.5 g4.5 g
Sugar8.7 g16.2 g16.2 g16.2 g
Sodium346.9 mg335.6 mg335.6 mg335.6 mg
Cholesterol0 mg0 mg0 mg0 mg

Health Goals Suitability

Weight Loss

At just 158 kcal per serving, this is an excellent choice for weight management. The 4.5g of dietary fiber promotes satiety, helping you feel full longer.

Diabetes

With a low glycemic index of 40, this recipe supports stable blood sugar levels. The 4.5g fiber further slows glucose absorption.

Muscle Gain

Low protein content (2.2g per serving) — not sufficient alone for muscle building. Combine with high-protein sides like paneer, eggs, chicken, dal, or a protein shake to reach 25-30g protein per meal.

Heart Health

Zero cholesterol and low saturated fat (1.1g) make this heart-friendly. Anti-inflammatory ingredients benefit overall heart health.

PCOS

Low GI (40) with 4.5g fiber supports insulin sensitivity — key for PCOS management. Anti-inflammatory ingredients like turmeric and ginger are especially beneficial for PCOS. The high fiber content supports hormone balance by aiding estrogen metabolism.

Thyroid

No goitrogenic ingredients — generally safe for thyroid conditions. The iron content supports thyroid hormone production. The spices aid digestion, which can be sluggish in hypothyroidism.

Portion Guidance

Weight Loss

1 Small Cup (~98.3g) or slightly less. Pair with a high-fiber side like cucumber raita or salad to feel full on fewer kcal.

Muscle Gain

1 Small Cup (~98.3g) plus a protein-rich addition (100g paneer, 2 eggs, or 1 cup dal) to hit 25-30g protein per meal.

Diabetes

1 Small Cup (~98.3g). Pair with whole wheat roti (not rice) to lower glycemic load. Eat protein and fiber portions first, carbs last.

General

1 Small Cup (~98.3g) provides a balanced portion. Adjust based on your daily kcal target — track accurately in the Hint app.

Recipe Modifications

Boost protein

Add 50g paneer, a boiled egg, or a side of sprouted moong dal. Stirring in 1 tbsp of peanut butter also adds 4g protein.

Lower glycemic load

Replace refined flour (maida) with whole wheat atta, or swap white rice with brown rice or millets like jowar/bajra.

Make diabetes-friendly

Replace potato with cauliflower or bottle gourd. Add a squeeze of lemon — the acidity lowers glycemic response.

Meal prep friendly

Aratikaya chintakaya curry stores well for 2-3 days refrigerated. Reheat on stovetop for best texture. Prepare ingredients in advance for quick weeknight cooking.

Common Mistakes

Adding salt without measuring

Why it matters: Excess sodium increases blood pressure risk. Indian cooking already uses salt-heavy ingredients like pickles and chutneys alongside.

Fix: Use ½ teaspoon salt and taste before adding more. Account for sodium from other meal components.

Not measuring serving size

Why it matters: The nutrition values are for 1 standard serving. Eating 2-3x the serving means 2-3x the kcal (316-474 kcal).

Fix: Use the Hint app to scan and log the exact portion you eat for accurate tracking.

Pairing with another high-GI food

Why it matters: Eating rice with another starchy dish doubles the glycemic load, causing sharp blood sugar spikes.

Fix: Choose one carb source per meal. Pair with roti instead of rice, or add a protein-rich side.

Frequently Asked Questions

Scientific References

  1. Low glycemic index foods help improve blood sugar control in people with diabetes

    Brand-Miller J et al. (2003). Low-glycemic index diets in the management of diabetes. Diabetes Care.

    DOI: 10.2337/diacare.26.8.2261
  2. Increased dietary fiber intake is associated with lower body weight

    Slavin JL (2005). Dietary fiber and body weight. Nutrition.

    DOI: 10.1016/j.nut.2003.09.004
  3. Dietary fiber slows glucose absorption and reduces post-meal blood sugar spikes

    Weickert MO & Pfeiffer AFH (2008). Metabolic effects of dietary fiber consumption. Journal of Nutrition.

    DOI: 10.1093/jn/138.3.439
  4. Curcumin in turmeric has significant anti-inflammatory properties

    Hewlings SJ & Kalman DS (2017). Curcumin: A Review of Its Effects on Human Health. Foods.

    DOI: 10.3390/foods6100092

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