Andhra · Side
Palakura perugu pachadi
Spinach in spiced curd
- Energy
- 99 kcal
- Protein
- 5.33 g
- Fibre
- 1.98 g
- Time
- 15 min
Per serving, 177 g.1 Good for lunch or dinner.
One serving gives you
- 46%of the day’s folate
- 21%of the day’s vitamin A
- 19%of the day’s calcium
- 18%of the day’s vitamin B12
Nutrition facts
One serving, 177 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy98.6 kcal6%
Carbohydrates
- Carbohydrate6.56 g2%
- Fibre1.98 g8%
- Soluble fibre0.66 g
Fats
- Fat5.61 g11%
- Saturated fat limit2.61 g13% of limit
- Monounsaturated fat1.87 g
- Polyunsaturated fat0.75 g
- Omega-60.56 g7%
- Omega-30.2 g20%
- EPA + DHA0 mg
- Cholesterol limit13.7 mg
Protein and amino acids
- Protein5.33 g11%
- Histidine128 mg21%
- Isoleucine270 mg23%
- Leucine507 mg22%
- Lysine406 mg38%
- Methionine + cystine178 mg30%
- Phenylalanine + tyrosine534 mg64%
- Threonine226 mg54%
- Tryptophan45.6 mg22%
- Valine397 mg51%
Vitamins
- Vitamin A179 µg21%
- Vitamin B10.14 mg10%
- Vitamin B20.22 mg12%
- Vitamin B30.36 mg3%
- Vitamin B50.57 mg11%
- Vitamin B60.15 mg8%
- BiotinNot in the source data
- Folate102 µg46%
- Vitamin B120.39 µg18%
- Vitamin C22.6 mg35%
- Vitamin D0.11 µg<1%
- Vitamin E1.17 mg16%
- Vitamin K219 µg398%
Minerals
- Calcium192 mg19%
- ChromiumNot in the source data
- Copper0.14 mg8%
- IodineNot in the source data
- Iron2.27 mg8%
- Magnesium74.7 mg20%
- Manganese0.8 mg20%
- MolybdenumNot in the source data
- Phosphorus128 mg13%
- Potassium599 mg17%
- Selenium4.13 µg10%
- Sodium limit194 mg10% of limit
- Zinc0.98 mg7%
Ingredients
Weighed raw, for one serving. Telugu name after each.
9 ingredients
- Curd (dahi, plain yogurt), whole milk perugu105 g
- Spinach palakura65 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
Blanch 65 g spinach for 1 minute, squeeze dry and chop.
- 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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