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Getting veggies ready
Wash capsicum tomatoes, cucumber, carrot then chop all the veggies finely. Add all the chopped veggies and coriander leaves and give a quick mix
- Serving Size 1 Small Cup (100 g)
- Calories46.2 kcal
- Carbs4.1 g (16.5 kcal)
- Protein2.6 g (10.3 kcal)
- Fats2.2 g (19.4 kcal)
Kalappazam kaaykari raita recipe
Kalappazam kaaykari raita is a good source of probiotics, vitamin B12, vitamin D, and an excellent source of vitamin C, beta carotene. HINT: It helps in improving gut health and boosting immunity.
Cooking time: 15 minutes
Serves: 2 persons
Ingredients
Capsicum green
25 Grams
Cucumber, green, short
25 Grams
Tomato ripe local
25 Grams
Carrot orange
25 Grams
Coriander leaves
10 Grams
Salt
1 Grams
Curd
150 Grams
Cumin powder
2 Grams
Instructions
1
2
Curd preparation
Whisk the curd, add salt and roasted jeera powder(Dry roast jeera for 2mins then powder it) and mix well.
3
Mixing
Mix the veggies and curd mixture.
4
Serving
Chill the raita until serving time.
Nutrition Label
Kalappazam kaaykari raita
- Serving Size1 Small Cup (100 g)
- Calories46.2 kcal
- Carbs4.1 g
- Fiber1.4 g
- Sugar0.5 g
- Protein2.6 g
- Fat2.2 g
- Saturated fat1.2 g
- Mono unsaturated fat0.6 g
- Poly unsaturated fat0.2 g
- Cholesterol7.4 mg
- Sodium184.7 mg
Glycemic Index
30 Low
Low glycemic impact due to protein slowing carbohydrate absorption.
How to flatten the spike
- Eat protein portions first before rice or bread
- Include healthy fats like nuts or a drizzle of olive oil
Compare & Substitute
| Nutrient | Kalappazam kaaykari raita | Capsicum carrot raita | Capsicum Gajar Koshimbi | Kothumalli Kaarad Raita |
|---|---|---|---|---|
| Calories | 46.2 kcal | 46.2 kcal | 46.2 kcal | 46.2 kcal |
| Carbs | 4.1 g | 4.2 g | 4.2 g | 4.2 g |
| Protein | 2.6 g | 2.6 g | 2.6 g | 2.6 g |
| Fat | 2.2 g | 2.1 g | 2.1 g | 2.1 g |
| Fiber | 1.4 g | 1.5 g | 1.5 g | 1.5 g |
| Sugar | 0.5 g | 0.8 g | 0.8 g | 0.8 g |
| Sodium | 184.7 mg | 188.6 mg | 188.6 mg | 188.6 mg |
| Cholesterol | 7.4 mg | 7.4 mg | 7.4 mg | 7.4 mg |
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