Andhra · Main
Boodida gummadi majjiga pulusu
Ash gourd in spiced buttermilk gravy
- Energy
- 252 kcal
- Protein
- 10.3 g
- Fibre
- 8 g
- Time
- 35 min
Per serving, 318 g.1 Good for lunch or dinner.
One serving gives you
- 25%of the day’s calcium
- 22%of the day’s vitamin B12
- 20%of the day’s folate
- 13%of the day’s zinc
Nutrition facts
One serving, 318 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy252 kcal14%
Carbohydrates
- Carbohydrate18.7 g7%
- Fibre8 g32%
- Soluble fibre1.61 g
Fats
- Fat14.9 g30%
- Saturated fat limit7.12 g36% of limit
- Monounsaturated fat4.16 g
- Polyunsaturated fat1.83 g
- Omega-61.72 g22%
- Omega-30.1 g10%
- EPA + DHA0 mg
- Cholesterol limit21.4 mg
Protein and amino acids
- Protein10.3 g21%
- Histidine253 mg42%
- Isoleucine507 mg42%
- Leucine882 mg38%
- Lysine750 mg69%
- Methionine + cystine325 mg54%
- Phenylalanine + tyrosine968 mg115%
- Threonine392 mg93%
- Tryptophan80.6 mg38%
- Valine682 mg87%
Vitamins
- Vitamin A54.5 µg6%
- Vitamin B10.13 mg9%
- Vitamin B20.28 mg15%
- Vitamin B30.62 mg6%
- Vitamin B51.32 mg26%
- Vitamin B60.29 mg15%
- BiotinNot in the source data
- Folate44 µg20%
- Vitamin B120.49 µg22%
- Vitamin C15.9 mg24%
- Vitamin D0.17 µg1%
- Vitamin E1.13 mg15%
- Vitamin K41.6 µg76%
Minerals
- Calcium249 mg25%
- ChromiumNot in the source data
- Copper0.21 mg12%
- IodineNot in the source data
- Iron2.13 mg7%
- Magnesium72.2 mg20%
- Manganese0.64 mg16%
- MolybdenumNot in the source data
- Phosphorus252 mg25%
- Potassium881 mg25%
- Selenium12.2 µg31%
- Sodium limit315 mg16% of limit
- Zinc1.72 mg13%
Ingredients
Weighed raw, for one serving. Telugu name after each.
14 ingredients
- Curd (dahi, plain yogurt), whole milk perugu165 g
- Ash gourd boodida gummadikaya115 g
- Bengal gram, dal senaga pappu12.5 g
- Groundnut oil palli nune4 g
- Coconut, kernel, fresh pachi kobbari10 g
- Chillies, green - all varieties pachi mirapakaya4 g
- Ginger, fresh allam3 g
- Cumin seeds jeelakarra1 g
- Turmeric powder pasupu0.3 g
- Mustard seeds aavalu0.8 g
- Chillies, red endu mirapakaya0.6 g
- Curry leaves karivepaku1 g
- Asafoetida inguva0.05 g
- Iodized salt (table salt) uppu0.6 g
Method
About 35 minutes.
- 1
Soak 12 g chana dal for 1 hour; grind with the coconut, green chilli, ginger and cumin to a smooth paste.
- 2
Peel if needed and dice ash gourd; cook it in a little water with turmeric until just tender.
- 3
Whisk 165 g curd curd with a cup of water and the ground paste. Add to the vegetable and heat gently, stirring, until it just steams; do not boil or it splits. Add salt.
- 4
Heat 4 g groundnut oil and add mustard seeds, cumin seeds, chana dal, broken dry red chilli, curry leaves and a pinch of asafoetida; stir until fragrant. Pour it over the majjiga pulusu.
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