Andhra · Side
Carrot perugu pachadi
Carrot in spiced curd
- Energy
- 99 kcal
- Protein
- 4.41 g
- Fibre
- 2.52 g
- Time
- 15 min
Per serving, 162 g.1 Good for lunch or dinner.
One serving gives you
- 38%of the day’s vitamin A
- 18%of the day’s vitamin B12
- 16%of the day’s calcium
- 10%of the day’s folate
Nutrition facts
One serving, 162 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy99.4 kcal6%
Carbohydrates
- Carbohydrate8 g3%
- Fibre2.52 g10%
- Soluble fibre0.79 g
Fats
- Fat5.43 g11%
- Saturated fat limit2.54 g13% of limit
- Monounsaturated fat1.85 g
- Polyunsaturated fat0.69 g
- Omega-60.63 g8%
- Omega-30.06 g6%
- EPA + DHA0 mg
- Cholesterol limit13.7 mg
Protein and amino acids
- Protein4.41 g9%
- Histidine104 mg17%
- Isoleucine227 mg19%
- Leucine409 mg17%
- Lysine356 mg33%
- Methionine + cystine156 mg26%
- Phenylalanine + tyrosine426 mg51%
- Threonine180 mg43%
- Tryptophan29.1 mg14%
- Valine338 mg43%
Vitamins
- Vitamin A319 µg38%
- Vitamin B10.06 mg4%
- Vitamin B20.17 mg9%
- Vitamin B30.25 mg2%
- Vitamin B50.58 mg12%
- Vitamin B60.1 mg5%
- BiotinNot in the source data
- Folate22 µg10%
- Vitamin B120.39 µg18%
- Vitamin C6.02 mg9%
- Vitamin D0.11 µg<1%
- Vitamin E0.44 mg6%
- Vitamin K17.1 µg31%
Minerals
- Calcium156 mg16%
- ChromiumNot in the source data
- Copper0.07 mg4%
- IodineNot in the source data
- Iron0.66 mg2%
- Magnesium26.6 mg7%
- Manganese0.18 mg5%
- MolybdenumNot in the source data
- Phosphorus129 mg13%
- Potassium329 mg9%
- Selenium2.88 µg7%
- Sodium limit192 mg10% of limit
- Zinc0.8 mg6%
Ingredients
Weighed raw, for one serving. Telugu name after each.
9 ingredients
- Curd (dahi, plain yogurt), whole milk perugu105 g
- Carrot, orange50 g
- Groundnut oil palli nune1.5 g
- Chillies, green - all varieties pachi mirapakaya2 g
- Coriander leaves kothimeera2 g
- Mustard seeds aavalu0.5 g
- Cumin seeds jeelakarra0.3 g
- Curry leaves karivepaku0.5 g
- Iodized salt (table salt) uppu0.3 g
Method
About 15 minutes.
- 1
Peel and finely grate 50 g carrot.
- 2
Whisk 105 g curd curd with salt and the chopped green chilli; fold in the vegetable and coriander.
- 3
Heat 1.5 g groundnut oil and add mustard seeds, cumin seeds and curry leaves; stir until fragrant. Pour over the pachadi.
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