Undhiyu Calories Calculator
Undhiyu is Gujarat's most celebrated winter dish — a slow-cooked medley of seasonal root vegetables and green vegetables (surti papdi, purple yam, raw banana, sweet potato, brinjal, methi muthia dumplings) cooked with a rich coconut and spice paste in a clay pot. Traditionally cooked upside down underground (undi = upside down), the modern version is made on the stovetop. At 180 kcal per 100g, undhiyu is moderately calorie-dense due to the coconut and oil used — but it is exceptionally rich in fibre, vitamins, and phytonutrients from its many vegetables.
Undhiyu Calculator
To burn about 360 kcal you may need roughly:
📊 Data source note: Nutrition values are estimates based on standard food composition databases and common recipe data. Actual values vary by cooking method, oil quantity, ingredient brand, and serving size. See our Data Sources and Methodology pages.
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Undhiyu — Complete India Calorie Guide
Undhiyu is Gujarat's most celebrated winter dish — a slow-cooked medley of seasonal root vegetables and green vegetables (surti papdi, purple yam, raw banana, sweet potato, brinjal, methi muthia dumplings) cooked with a rich coconut and spice paste in a clay pot. Traditionally cooked upside down underground (undi = upside down), the modern version is made on the stovetop. At 180 kcal per 100g, undhiyu is moderately calorie-dense due to the coconut and oil used — but it is exceptionally rich in fibre, vitamins, and phytonutrients from its many vegetables.
Portion Size Guide
| Portion | Estimated Calories | Typical Use |
|---|---|---|
| Small serving (~150g) | ~270 kcal | Side dish |
| Standard serving (~200g) | ~360 kcal | Main course |
| With 2 puris | ~540 kcal | Festival meal |
| With 2 theplas (~100g) | ~610 kcal | Festive thali |
Macronutrient Breakdown per 100g
| Nutrient | Per 100g | Per 1 serving (~200g) |
|---|---|---|
| Calories | 180 kcal | 360 kcal |
| Protein | 5g | 10.0g |
| Carbohydrates | 22g | 44.0g |
| Fat | 8g | 16.0g |
| Fibre | 4g | 8.0g |
Weight Loss Tips for Undhiyu
Undhiyu is fibre-rich and vegetable-dense, but the coconut and oil can push the calorie count up. For a lighter version, use less coconut and reduce oil to one tablespoon. The high fibre content (4g per 100g) makes it filling and supports healthy digestion. A moderate portion (150g) with thepla or roti is a balanced, nutritious meal at approximately 520 kcal.
Active Lifestyle and Muscle Gain
Undhiyu is not a high-protein dish (5g per 100g), as it is primarily vegetable-based. For muscle-building, add a protein source alongside: a bowl of dal, a glass of buttermilk (chaas), or a portion of paneer added into the dish. The combination of root vegetables and legumes provides complex carbohydrates for sustained energy.
Undhiyu in Indian Food Culture
Undhiyu is the quintessential festival food of Gujarat, traditionally eaten during Uttarayan (Makar Sankranti) in January. It is a social dish — families spend hours preparing it together the night before the festival. The classic accompaniment is shrikhand (sweetened strained yogurt) and puris, making it a rich, festive thali. In Surat (South Gujarat), the surti undhiyu variety is particularly prized for its use of fresh green garlic and special local vegetables.
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FAQs
How many calories in undhiyu?
A standard serving of undhiyu (~200g) contains approximately 360 kcal. Restaurant or festive undhiyu made with more coconut and oil can be 400–450 kcal per serving.
Is undhiyu good for weight loss?
Undhiyu is moderately calorie-dense due to coconut and oil content. For weight loss, eat a smaller portion (120–150g) and pair with thepla or roti rather than puris. The high fibre from the many vegetables helps control hunger.
What vegetables are in undhiyu?
Traditional undhiyu contains surti papdi (flat green beans), purple yam, raw banana, sweet potato, brinjal (eggplant), and methi muthia (fenugreek dumplings). The spice paste includes coconut, coriander, garlic, and green chillies.
When is undhiyu traditionally eaten?
Undhiyu is a winter dish traditionally eaten during Uttarayan (Makar Sankranti) in January, when all the required seasonal vegetables are available fresh in Gujarat. It is also made for Diwali gatherings and family get-togethers.
Nutritional data based on standard Indian recipes and ICMR food composition tables. Values vary by preparation method, regional variation, and portion size. Use as a general guide only.