Andhra · Curry
Avisaku kobbari kura
Agathi leaf with fresh coconut
- Energy
- 178 kcal
- Protein
- 7.84 g
- Fibre
- 9.17 g
- Time
- 25 min
Per serving, 115 g.1 Good for lunch or dinner.
One serving gives you
- 82%of the day’s vitamin A
- 68%of the day’s calcium
- 39%of the day’s folate
- 14%of the day’s iron
Nutrition facts
One serving, 115 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy178 kcal10%
Carbohydrates
- Carbohydrate8.72 g3%
- Fibre9.17 g37%
- Soluble fibre2.37 g
Fats
- Fat11.9 g24%
- Saturated fat limit4.64 g24% of limit
- Monounsaturated fat3.4 g
- Polyunsaturated fat2.1 g
- Omega-61.76 g22%
- Omega-30.34 g35%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein7.84 g16%
- Histidine187 mg31%
- Isoleucine240 mg20%
- Leucine575 mg25%
- Lysine544 mg50%
- Methionine + cystine173 mg29%
- Phenylalanine + tyrosine726 mg86%
- Threonine379 mg90%
- Tryptophan126 mg60%
- Valine441 mg57%
Vitamins
- Vitamin A692 µg82%
- Vitamin B10.2 mg14%
- Vitamin B20.25 mg13%
- Vitamin B31.07 mg10%
- Vitamin B50.56 mg11%
- Vitamin B60.2 mg11%
- BiotinNot in the source data
- Folate86.8 µg39%
- Vitamin B120 µg0%
- Vitamin C78.5 mg121%
- Vitamin D0 µg0%
- Vitamin E2.53 mg34%
- Vitamin K204 µg371%
Minerals
- Calcium675 mg68%
- ChromiumNot in the source data
- Copper0.29 mg17%
- IodineNot in the source data
- Iron4.09 mg14%
- Magnesium91 mg25%
- Manganese1.19 mg30%
- MolybdenumNot in the source data
- Phosphorus73.8 mg7%
- Potassium628 mg18%
- Selenium24.7 µg62%
- Sodium limit211 mg11% of limit
- Zinc0.72 mg5%
Ingredients
Weighed raw, for one serving. Telugu name after each.
14 ingredients
- Agathi leaves avisaku72.5 g
- Coconut, kernel, fresh pachi kobbari11.5 g
- Groundnut oil palli nune5.5 g
- Turmeric powder pasupu0.3 g
- Mustard seeds aavalu0.8 g
- Cumin seeds jeelakarra0.5 g
- Chillies, red endu mirapakaya0.6 g
- Curry leaves karivepaku1 g
- Asafoetida inguva0.05 g
- Bengal gram, dal senaga pappu2 g
- Black gram, dal minapa pappu2 g
- Chillies, green - all varieties pachi mirapakaya3 g
- Onion, big ullipaya15 g
- Iodized salt (table salt) uppu0.5 g
Method
About 25 minutes.
- 1
Wash agathi leaves in plenty of water, discard tough stems and chop.
- 2
Heat 5.5 g groundnut oil and add mustard seeds, cumin seeds, chana dal, urad dal, broken dry red chilli, curry leaves and a pinch of asafoetida; stir until fragrant.
- 3
Add the agathi leaves, slit green chilli, turmeric and salt with a splash of water. Cover and cook until just tender, then uncover to dry and fold in 12 g fresh coconut, freshly grated.