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Cudumpil Makka Calat

Cudumpil Makka Calat has 74.3 calories per serving (1 Small Cup) — that's 74.1 calories per 100g. It provides 1.9g protein, 8g carbs, and 3.9g fat. With a low glycemic index (GI: 50), this recipe is suitable for weight loss, diabetes management, heart health and more. The 2.5g 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 Cudumpil Makka Calat in the Hint app — India's comprehensive recipe and nutrition tracking platform.

Cudumpil Makka Calat
  • Serving Size 1 Small Cup (100 g)
  • Calories74.3 kcal
  • Carbs8.0 g (32.1 kcal)
  • Protein1.9 g (7.4 kcal)
  • Fats3.9 g (34.8 kcal)

Nutrition Label

Cudumpil Makka Calat

  • Serving Size1 Small Cup (100 g)
  • Calories74.3 kcal
  • Carbs8.0 g
  • Fiber2.5 g
  • Sugar3.0 g
  • Protein1.9 g
  • Fat3.9 g
  • Saturated fat0.5 g
  • Mono unsaturated fat2.4 g
  • Poly unsaturated fat0.5 g
  • Cholesterol0.0 mg
  • Sodium205.0 mg

Nutrition per 100g

  • Calories74.1 kcal
  • Carbs8.0 g
  • Fiber2.5 g
  • Sugar2.9 g
  • Protein1.8 g
  • Fat3.9 g
  • Cholesterol0.0 mg
  • Sodium204.4 mg

1 serving = 100.3g

Cooking time: 10 minutes

Serves: 5 persons

Ingredients

Raw cilantro
20 Grams
Corn raw
100 Grams
Olive oil
2 Tea Spoon
Cucumber, green, short
100 Grams
Tomato ripe local
100 Grams
Avocado fruit
50 Grams
Lemon juice
1 Table Spoon
Onion small
100 Grams
Pepper, black
1 Tea Spoon
Salt
0.5 Tea Spoon

Instructions

1
Grill the corn
Pull back the husks on the corn and remove the silk. Pull the husks back into place and soak the corn in a large bowl of water for 2 hours. Drain the corn on paper towels. Heat the grill to medium. Place the ears of corn on the grill and grill for about 20 minutes.
2
Remove the corn kernels
Using a knife, remove the corn kernels and place them in a large bowl.
3
Chop the vegetables
Chop the vegetables and keep them aside
4
Mix the ingredients
Add the red onion, cilantro, tomatoes, cucumber avocado, olive oil, and fresh lime juice. Carefully stir until ingredients are well combined. Season with salt and pepper, to taste. Serve at room temperature or chilled.

Also Known As

Glycemic Index

50 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

NutrientCudumpil Makka CalatTamatar kheera avocado saladThakkali Vellar Avocado SaladThakkali Vellarikka Avocado Sundal
Calories74.3 kcal88.5 kcal88.5 kcal88.5 kcal
Carbs8 g3.8 g3.8 g3.8 g
Protein1.9 g1.6 g1.6 g1.6 g
Fat3.9 g7.4 g7.4 g7.4 g
Fiber2.5 g3.4 g3.4 g3.4 g
Sugar3 g1.5 g1.5 g1.5 g
Sodium205 mg251.4 mg251.4 mg251.4 mg
Cholesterol0 mg0 mg0 mg0 mg

Health Goals Suitability

Weight Loss

At just 74.3 kcal per serving, this is an excellent choice for weight management. The low-calorie vegetables keep the energy density low.

Diabetes

With a low glycemic index of 50, this recipe supports stable blood sugar levels. The 2.5g fiber further slows glucose absorption.

Muscle Gain

Low protein content (1.9g 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 (0.5g) make this heart-friendly. Anti-inflammatory ingredients benefit overall heart health. Contains heart-healthy fats. Low sodium content is ideal for blood pressure management.

PCOS

Low GI (50) with 2.5g fiber supports insulin sensitivity — key for PCOS management. Anti-inflammatory ingredients like turmeric and ginger are especially beneficial for PCOS.

Thyroid

No goitrogenic ingredients — generally safe for thyroid conditions.

Portion Guidance

Weight Loss

1 Small Cup (~100.3g). A light, kcal-friendly portion. Pair with roti or salad for a complete meal under 300 kcal.

Muscle Gain

1 Small Cup (~100.3g) plus a protein-rich addition (100g paneer, 2 eggs, or 1 cup dal) to hit 25-30g protein per meal.

Diabetes

1 Small Cup (~100.3g). Pair with whole wheat roti (not rice) to lower glycemic load. Eat protein and fiber portions first, carbs last.

General

1 Small Cup (~100.3g) 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.

Meal prep friendly

Cudumpil Makka Calat stores well for 2-3 days refrigerated. Reheat on stovetop for best texture. Prepare ingredients in advance for quick weeknight cooking.

Common Mistakes

Using too much oil or ghee

Why it matters: Excess oil can double the calorie content without adding nutritional value.

Fix: Measure oil with a tablespoon instead of pouring freely. 1 tbsp = 120 kcal.

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 (148.6-222.9 kcal).

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

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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