Andhra · Side
Sorakaya perugu pachadi
Bottle gourd in spiced curd
- Energy
- 91 kcal
- Protein
- 4.33 g
- Fibre
- 2.02 g
- Time
- 15 min
Per serving, 187 g.1 Good for lunch or dinner.
One serving gives you
- 19%of the day’s folate
- 18%of the day’s vitamin B12
- 15%of the day’s calcium
- 17%of the day’s vitamin K
Nutrition facts
One serving, 187 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy91 kcal5%
Carbohydrates
- Carbohydrate6.48 g2%
- Fibre2.02 g8%
- Soluble fibre0.46 g
Fats
- Fat5.29 g11%
- Saturated fat limit2.52 g13% of limit
- Monounsaturated fat1.84 g
- Polyunsaturated fat0.61 g
- Omega-60.54 g7%
- Omega-30.07 g7%
- EPA + DHA0 mg
- Cholesterol limit13.7 mg
Protein and amino acids
- Protein4.33 g9%
- Histidine105 mg18%
- Isoleucine230 mg19%
- Leucine417 mg18%
- Lysine360 mg33%
- Methionine + cystine154 mg26%
- Phenylalanine + tyrosine432 mg51%
- Threonine177 mg42%
- Tryptophan30.7 mg15%
- Valine342 mg44%
Vitamins
- Vitamin A40.9 µg5%
- Vitamin B10.06 mg4%
- Vitamin B20.16 mg9%
- Vitamin B30.25 mg2%
- Vitamin B50.85 mg17%
- Vitamin B60.06 mg3%
- BiotinNot in the source data
- Folate41.4 µg19%
- Vitamin B120.39 µg18%
- Vitamin C6.16 mg9%
- Vitamin D0.11 µg<1%
- Vitamin E0.35 mg5%
- Vitamin K9.51 µg17%
Minerals
- Calcium150 mg15%
- ChromiumNot in the source data
- Copper0.06 mg4%
- IodineNot in the source data
- Iron0.55 mg2%
- Magnesium26.4 mg7%
- Manganese0.17 mg4%
- MolybdenumNot in the source data
- Phosphorus119 mg12%
- Potassium286 mg8%
- Selenium4.1 µg10%
- Sodium limit167 mg8% of limit
- Zinc0.79 mg6%
Ingredients
Weighed raw, for one serving. Telugu name after each.
9 ingredients
- Curd (dahi, plain yogurt), whole milk perugu105 g
- Bottle gourd, elongate, pale green sorakaya75 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 grate 75 g bottle gourd; steam for 5 minutes and cool.
- 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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