Written by: Davini Laksmi
t seems like an elaborate meal to make but believe me, this will feed you and your folks for at least 3 meals. The idly is adapted from the usual rice-based ones you eat at Indian restaurants. I wanted to replace carbohydrates with more protein, and turned to moong dall and added vegetables to up the nutritional profile. Not only is it fluffy like the usual idly, it is also flavourful and versatile to eat with curry and chutneys.
“Adapting these dishes make it easy for me and my family to enjoy our traditional cuisine while suiting our health needs.”
The coconut chutney is the original recipe my mother taught me. Though elaborate, it is the most refreshing condiment to dosas and idly especially as a cooling element in any meal involving spicy dishes. The myriad of herbs and spices used to temper the chutney mean that this dish keeps well in the fridge for up to 3 days.
The sardine curry is my go-to as it is convenient to prepare fish from a can and is rich in omega-3 fatty acids, vitamin D and selenium. Canned sardines also retain their beneficial oils and match fresh fish for nutritional content. Their edible bones contain minerals beneficial for our bone health.
Having grown up on a steady diet of Indian heritage foods cooked by my Mom, I realise that I really enjoy Indian homecooked cuisine as opposed to Indian food sold in restaurants and hawker centers which tend to taste and lack in nutritional content and are higher in fats. However, adapting these dishes make it easy for me and my family to enjoy our traditional cuisine while suiting our health needs. The variety of ingredients only equate to the dietary diversity needed to help us grow a healthy gut and a happy brain!