Andhra · Main · Contains egg
Kodiguddu pulusu
Boiled eggs in tamarind gravy
- Energy
- 296 kcal
- Protein
- 18.3 g
- Fibre
- 2.95 g
- Time
- 30 min
Per serving, 186 g.1 Good for lunch or dinner.
One serving gives you
- 63%of the day’s vitamin B12
- 34%of the day’s folate
- 28%of the day’s vitamin A
- 15%of the day’s zinc
Nutrition facts
One serving, 186 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy296 kcal17%
Carbohydrates
- Carbohydrate12.9 g5%
- Fibre2.95 g12%
- Soluble fibre0.6 g
Fats
- Fat19.5 g40%
- Saturated fat limit5.41 g27% of limit
- Monounsaturated fat8.18 g
- Polyunsaturated fat3.29 g
- Omega-63.08 g39%
- Omega-30.08 g8%
- EPA + DHA81.6 mg
- Cholesterol limit456 mg
Protein and amino acids
- Protein18.3 g36%
- Histidine799 mg133%
- Isoleucine432 mg36%
- Leucine1,304 mg56%
- Lysine1,437 mg133%
- Methionine + cystine2,852 mg475%
- Phenylalanine + tyrosine1,828 mg218%
- Threonine1,126 mg268%
- Tryptophan249 mg119%
- Valine1,075 mg138%
Vitamins
- Vitamin A237 µg28%
- Vitamin B10.13 mg9%
- Vitamin B20.26 mg14%
- Vitamin B30.71 mg6%
- Vitamin B51.94 mg39%
- Vitamin B60.25 mg13%
- BiotinNot in the source data
- Folate75.8 µg34%
- Vitamin B121.39 µg63%
- Vitamin C2.91 mg4%
- Vitamin D0.93 µg6%
- Vitamin E2.64 mg35%
- Vitamin K28.3 µg51%
Minerals
- Calcium113 mg11%
- ChromiumNot in the source data
- Copper0.22 mg13%
- IodineNot in the source data
- Iron4 mg14%
- Magnesium47.7 mg13%
- Manganese0.34 mg8%
- MolybdenumNot in the source data
- Phosphorus302 mg30%
- Potassium380 mg11%
- Selenium59.2 µg148%
- Sodium limit429 mg21% of limit
- Zinc1.98 mg15%
Ingredients
Weighed raw, for one serving. Telugu name after each.
13 ingredients
- Egg, whole, boiled udikinchina kodiguddu125 g
- Groundnut oil palli nune5.5 g
- Onion, big ullipaya40 g
- Tamarind, pulp chintapandu7 g
- Chillies, red endu mirapakaya2.1 g
- Coriander seeds dhaniyalu1 g
- Turmeric powder pasupu0.3 g
- Jaggery, cane bellam2 g
- Mustard seeds aavalu0.8 g
- Cumin seeds jeelakarra0.5 g
- Curry leaves karivepaku1 g
- Asafoetida inguva0.05 g
- Iodized salt (table salt) uppu0.7 g
Method
About 30 minutes.
- 1
Boil the eggs for 10 minutes, cool, peel and make shallow slits (125 g boiled egg peeled egg). Soak tamarind and strain.
- 2
Heat 5.5 g groundnut oil and add mustard seeds, cumin seeds, broken dry red chilli, curry leaves and a pinch of asafoetida; add the sliced onion and cook until soft.
- 3
Add turmeric, chilli powder, ground coriander, tamarind water, jaggery and salt; simmer 8 minutes. Slide in the eggs and simmer 5 minutes more.