Andhra · Main
Sorakaya majjiga pulusu
Bottle gourd in spiced buttermilk gravy
- Energy
- 245 kcal
- Protein
- 10 g
- Fibre
- 6.56 g
- Time
- 35 min
Per serving, 318 g.1 Good for lunch or dinner.
One serving gives you
- 32%of the day’s folate
- 25%of the day’s calcium
- 22%of the day’s vitamin B12
- 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
- Energy245 kcal14%
Carbohydrates
- Carbohydrate17.4 g6%
- Fibre6.56 g26%
- Soluble fibre1.19 g
Fats
- Fat14.9 g30%
- Saturated fat limit7.14 g36% of limit
- Monounsaturated fat4.15 g
- Polyunsaturated fat1.81 g
- Omega-61.68 g21%
- Omega-30.13 g13%
- EPA + DHA0 mg
- Cholesterol limit21.4 mg
Protein and amino acids
- Protein10 g20%
- Histidine241 mg40%
- Isoleucine498 mg42%
- Leucine878 mg38%
- Lysine748 mg69%
- Methionine + cystine313 mg52%
- Phenylalanine + tyrosine954 mg114%
- Threonine385 mg92%
- Tryptophan83.8 mg40%
- Valine676 mg87%
Vitamins
- Vitamin A58.5 µg7%
- Vitamin B10.13 mg9%
- Vitamin B20.28 mg15%
- Vitamin B30.64 mg6%
- Vitamin B51.54 mg31%
- Vitamin B60.13 mg7%
- BiotinNot in the source data
- Folate71.3 µg32%
- Vitamin B120.49 µg22%
- Vitamin C8.98 mg14%
- Vitamin D0.17 µg1%
- Vitamin E1.13 mg15%
- Vitamin K12.8 µg23%
Minerals
- Calcium245 mg25%
- ChromiumNot in the source data
- Copper0.22 mg13%
- IodineNot in the source data
- Iron1.89 mg7%
- Magnesium61.8 mg17%
- Manganese0.69 mg17%
- MolybdenumNot in the source data
- Phosphorus237 mg24%
- Potassium596 mg17%
- Selenium13 µg33%
- Sodium limit315 mg16% of limit
- Zinc1.74 mg13%
Ingredients
Weighed raw, for one serving. Telugu name after each.
14 ingredients
- Curd (dahi, plain yogurt), whole milk perugu165 g
- Bottle gourd, elongate, pale green sorakaya115 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 bottle 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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