Clearcals

Serving Size 1 Small Cup (100 g)
Calories103.8 kcal
Carbs9.1 g (36.3 kcal)
Protein4.7 g (18.6 kcal)
Fats5.4 g (48.9 kcal)

Kundru venthay podi kari recipe

Name: Kundru venthay podi kari
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Ingredients: 1 Table Spoon of Bengal gram dal; 2 Table Spoon of Black gram dal; 250 Grams of Kovai big; 5 Grams of Chillies red; 0.5 Tea Spoon of Fenugreek seeds; 1 Table Spoon of Rice bran oil; 0.5 Tea Spoon of Salt

Kundru venthay podi kari/Dondakaya (Kovai) methi powder curry is a good source of potassium, dietary fiber, vitamin C, manganese, copper, selenium, vitamin B5, vitamin B6, biotin, and an excellent source of vitamin D, vitamin E. It helps lower the risk of heart disease and manage diabetes.

Cooking time: 15 minutes

Serves: 3 persons

Ingredients

Bengal gram dal

1 Table Spoon

Black gram dal

2 Table Spoon

Kovai big

250 Grams

Chillies red

5 Grams

Fenugreek seeds

0.5 Tea Spoon

Rice bran oil

1 Table Spoon

Salt

0.5 Tea Spoon

Instructions

Chopping

Wash the kovai and chop them into small slices.

Methi Powder

Heat 1 teaspoon of oil in a small pan. Add the urad dal, chana dal, red chilies, and methi seeds. Stir fry the dals until they turn golden brown. Once the mixture cools down add salt and grind to a coarse powder.

Cooking

Heat the oil in a nonstick pan. Add the chopped kovai slices and mix well. Cover the pan with a lid and let the kovai slices cook for 15 minutes while stirring occasionally. After the kovai slices ooze out moisture and shrink in size add the methi powder. Mix well and cook the ingredients for 15 more minutes.

Serve

Serve this curry with steamed rice or roti.

Nutrition Label