Main meal
Raw banana poriyal
Cubed raw banana steamed, then tossed with mustard, urad, curry leaves and fresh coconut. A Kerala-Tamil side with no onion.
25 min
0 of 4 steps done
3 servings
Heat: Mild
Approximate nutrition
A rough guide per original serving, not a lab test.
- Energy180 per serving
- Protein3g per serving
- Carbs30g per serving
- Fibre4g per serving
Ingredients
Method
Related remedies
Karela (bitter gourd) stir-fry for a balanced plateBitter taste (tikta rasa) is traditionally recommended in Ayurveda for people managing blood sugar. A simple karela sabzi is a tasty way to bring more bitter vegetables and fibre to the plate — as food, not medicine.
Fresh pudina chutney and mint water for summer digestionIn the heat, appetite drops and heavy meals sit badly. A bright green chutney of mint and coriander, or a jug of mint-lemon water, freshens the palate and keeps summer digestion comfortable.
Methi (fenugreek): leaves, sprouts and seeds in everyday cookingFenugreek shows up in Indian kitchens as fresh leaves, dried kasuri methi, sprouts and seeds. It's rich in fibre and traditionally used for digestion, joint stiffness, blood-sugar balance and to support breast milk. Here's how to bring it into meals beyond the morning seed water.
Related recipes
- Moong dal chillaA soft yellow pancake of soaked split moong, ginger and coriander, cooked on a tawa with a few drops of oil.
- Vegetable oats upmaRolled oats cooked like upma with mustard, curry leaves, carrot and peas. Ready in one pan.
- Ragi dosaA lacy finger-millet dosa with onion, cumin and coriander. Crisp at the edge, soft in the middle.