Kotte Kadubu & Roasted Chana dal Chutney
Day 5: Everyday Healthy 50 days of real nutrition
This isn’t just any chutney — it’s packed with roasted chana dal, which means you’re getting good plant-based protein and fiber.
The coconut and coriander add healthy fats and antioxidants, while the spices and curry leaves give it a digestion-friendly boost.
So it’s not just tasty with idlis — it’s actually a balanced, fiber-rich side that keeps you full and energised.
(*Whole recipe)
Calories: 387 kcal | Protein: 22 g ✅ | Fiber: 18 g ✅ | Carbs: 61 g | Fat: 6 g | Sugar: 11 g
Ingredients:
For the chutney:
• 1/4 cup roasted chana dal
• 1/4 onion (roughly chopped)
• A small ball of tamarind
• 10–12 curry leaves
• 3–4 dried red chilies
• A small piece of ginger
• A handful of coriander leaves
• Salt to taste
• 1/4 cup grated coconut
• 1 tsp jaggery (optional but recommended)
• 1 to 1 1/4 cup water (adjust for chutney consistency)
For tempering:
• 1 tsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• A pinch of hing (asafoetida)
• 6–7 curry leaves
Instructions:
In a blender, add roasted chana dal, onion, tamarind, curry leaves, red chilies, ginger, coriander leaves, salt, grated coconut, jaggery, and water. Blend to a smooth chutney consistency.
Heat oil in a small pan. Add mustard seeds, cumin seeds, hing, and curry leaves. Let them splutter.
Pour the tempering over the chutney. Mix well and serve with hot steamed idlis.
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