Mexican Kodri ( Exotic Diabetic Recipe )
by Tarla Dalal
Added to 27 cookbooks
This recipe has been viewed 28897 times
Very similar in taste to rice but healthier, kodri can be used for an unlimited variety of recipes Mexican, Indian and others. The uniqueness of this dish is all thanks to the grinding of garlic and red chilli flakes in a mortar-pestle. Not to forget the splash of colours the coloured capsicums bring in.
It is a wholesome dish full of vegetables, kodri and rajma. And together this combination can give you a calcium and folic acid boost. You can add sweet corn too, as a variation.
- Clean, wash and soak the kodri for 5 to 7 minutes. Drain and keep aside.
- Boil a vesselful of water, when the water starts boiling add the kodri and ½ tsp oil and simmer for 10 to 12 minutes or till the kodri gets cooked. Drain, refresh using cold water and keep aside.
- Mix the garlic and red chilli flakes together in a mortar-pestle and pound till smooth. Keep aside.
- Heat the oil in a non-stick kadhai, add the garlic and chilli paste and sauté for a minute while stirring continuously.
- Add the onions and capsicum and sauté for 2 to 3 minutes.
- Add the rajma and salt, mix well and cook for a minute.
- Add the kodri, mix well and cook for another 2 to 3 minutes while stirring continuously.
- Serve hot garnished with spring onion greens.
- ½ cup raw kodri when cooked in enough water, yields 2½ cups of cooked kodri.
- If kodri is not easily available, use dalia instead of kodri.
- It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
|Energy|| 106 calories|
|Protein|| 3.3 gm|
|Carbohydrates|| 16.6 gm|
|Fat|| 2.8 gm|
|Vitamin C|| 24.5 mg|
|Calcium|| 28.6 mg|
|Folic acid|| 2.2 mcg|
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