Andhra · One-pot
Perugu annam
Andhra curd rice (daddojanam)
- Energy
- 367 kcal
- Protein
- 11.9 g
- Fibre
- 3.86 g
- Time
- 30 min
Per serving, 260 g.1 Good for lunch or dinner.
One serving gives you
- 22%of the day’s calcium
- 22%of the day’s vitamin B12
- 15%of the day’s zinc
- 12%of the day’s folate
Nutrition facts
One serving, 260 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy367 kcal21%
Carbohydrates
- Carbohydrate58 g21%
- Fibre3.86 g15%
- Soluble fibre0.96 g
Fats
- Fat9.2 g19%
- Saturated fat limit4.07 g21% of limit
- Monounsaturated fat3.29 g
- Polyunsaturated fat1.3 g
- Omega-61.18 g15%
- Omega-30.1 g11%
- EPA + DHA0 mg
- Cholesterol limit20.8 mg
Protein and amino acids
- Protein11.9 g24%
- Histidine292 mg49%
- Isoleucine563 mg47%
- Leucine1,050 mg45%
- Lysine752 mg70%
- Methionine + cystine453 mg76%
- Phenylalanine + tyrosine1,167 mg139%
- Threonine437 mg104%
- Tryptophan108 mg51%
- Valine812 mg104%
Vitamins
- Vitamin A61.2 µg7%
- Vitamin B10.1 mg7%
- Vitamin B20.27 mg14%
- Vitamin B31.34 mg12%
- Vitamin B51.18 mg24%
- Vitamin B60.21 mg11%
- BiotinNot in the source data
- Folate25.9 µg12%
- Vitamin B120.47 µg22%
- Vitamin C6.44 mg10%
- Vitamin D0.16 µg1%
- Vitamin E0.69 mg9%
- Vitamin K20.3 µg37%
Minerals
- Calcium223 mg22%
- ChromiumNot in the source data
- Copper0.23 mg13%
- IodineNot in the source data
- Iron1.3 mg4%
- Magnesium50 mg14%
- Manganese0.75 mg19%
- MolybdenumNot in the source data
- Phosphorus239 mg24%
- Potassium456 mg13%
- Selenium6.62 µg17%
- Sodium limit311 mg16% of limit
- Zinc1.92 mg15%
Ingredients
Weighed raw, for one serving. Telugu name after each.
15 ingredients
- Rice, raw, milled biyyam57.5 g
- Curd (dahi, plain yogurt), whole milk perugu160 g
- Pomegranate, maroon seeds danimma ginjalu22.5 g
- Groundnut oil palli nune3 g
- Ginger, fresh allam3 g
- Chillies, green - all varieties pachi mirapakaya3 g
- Coriander leaves kothimeera3 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
- Iodized salt (table salt) uppu0.6 g
Method
About 30 minutes.
- 1
Cook 58 g rice soft and mash lightly while warm; cool to room temperature.
- 2
Mix in 160 g curd curd, grated ginger, chopped green chilli and salt.
- 3
Heat 3 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. Fold it into the rice and top with 22 g pomegranate seeds pomegranate seeds and coriander leaves.