Clearcals

Serving Size 1 Table Spoon (15 g)
Calories43.1 kcal
Carbs6.1 g (24.4 kcal)
Protein2.8 g (11.1 kcal)
Fats0.8 g (7.6 kcal)

Kaccha kela dahi chutney recipe

Name: Kaccha kela dahi chutney
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 25
Ingredients: 1 Tea Spoon of Bengal gram dal; 1 Tea Spoon of Black gram dal; 200 Grams of Plantain green; 10 Grams of Chillies green - all varieties; 10 Grams of Coriander leaves; 10 Grams of Curry leaves; 2 Grams of Asafoetida; 5 Grams of Chillies red; 1 Tea Spoon of Cumin seeds; 0.5 Tea Spoon of Turmeric powder; 1 Table Spoon of Coconut kernel fresh; 0.5 Tea Spoon of Mustard seeds; 1 Table Spoon of Rice bran oil; 100 Grams of Curd

Kaccha kela dahi chutney is a good source of fiber, vitamin C, potassium, beta carotene, lutein, magnesium, manganese, and an excellent source of vitamin D, vitamin E. It helps strengthen bones and boost immunity.

Cooking time: 5 minutes

Serves: 25 persons

Ingredients

Bengal gram dal

1 Tea Spoon

Black gram dal

1 Tea Spoon

Plantain green

200 Grams

Chillies green - all varieties

10 Grams

Coriander leaves

10 Grams

Curry leaves

10 Grams

Asafoetida

2 Grams

Chillies red

5 Grams

Cumin seeds

1 Tea Spoon

Turmeric powder

0.5 Tea Spoon

Coconut kernel fresh

1 Table Spoon

Mustard seeds

0.5 Tea Spoon

Rice bran oil

1 Table Spoon

Curd

100 Grams

Instructions

Washing and chopping

Wash and chop the plantain into bite-size pieces.

Sauteing

Heat oil in a pan, then add the seasoning. Add chana dal, urad dal, cumin seeds, mustard, red chillies, hing and fry for a min. When mustard start splutters, add curry leaves and fry for a min.

Cooking

Add chopped plantain, green chilies, salt, and turmeric and combine well. Cover to cook on low flame for about 10-15min. Add fresh coconut powder, chopped coriander, and stir well for about 5 min.

Add curd and serve

Finally, add the beaten curd and mix well. Plantain curd chutney is ready to serve.

Nutrition Label