Andhra · One-pot
Tomato annam
Tomato rice with peas
- Energy
- 391 kcal
- Protein
- 10.9 g
- Fibre
- 9.34 g
- Time
- 40 min
Per serving, 284 g.1 Good for lunch or dinner.
One serving gives you
- 26%of the day’s folate
- 13%of the day’s vitamin A
- 13%of the day’s zinc
- 75%of the day’s vitamin C
Nutrition facts
One serving, 284 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy391 kcal22%
Carbohydrates
- Carbohydrate65.9 g23%
- Fibre9.34 g37%
- Soluble fibre2.06 g
Fats
- Fat8.34 g17%
- Saturated fat limit1.5 g8% of limit
- Monounsaturated fat3.86 g
- Polyunsaturated fat2.38 g
- Omega-62.29 g29%
- Omega-30.09 g9%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein10.9 g22%
- Histidine239 mg40%
- Isoleucine404 mg34%
- Leucine784 mg34%
- Lysine452 mg42%
- Methionine + cystine327 mg55%
- Phenylalanine + tyrosine933 mg111%
- Threonine374 mg89%
- Tryptophan116 mg55%
- Valine545 mg70%
Vitamins
- Vitamin A113 µg13%
- Vitamin B10.2 mg14%
- Vitamin B20.11 mg6%
- Vitamin B32.57 mg23%
- Vitamin B51.09 mg22%
- Vitamin B60.33 mg17%
- BiotinNot in the source data
- Folate56.2 µg26%
- Vitamin B120 µg0%
- Vitamin C49 mg75%
- Vitamin D0 µg0%
- Vitamin E1.6 mg21%
- Vitamin K59.3 µg108%
Minerals
- Calcium65.8 mg7%
- ChromiumNot in the source data
- Copper0.41 mg24%
- IodineNot in the source data
- Iron2.54 mg9%
- Magnesium70.9 mg19%
- Manganese1.28 mg32%
- MolybdenumNot in the source data
- Phosphorus141 mg14%
- Potassium598 mg17%
- Selenium2.62 µg7%
- Sodium limit408 mg20% of limit
- Zinc1.71 mg13%
Ingredients
Weighed raw, for one serving. Telugu name after each.
17 ingredients
- Rice, raw, milled biyyam67.5 g
- Tomato, ripe, local125 g
- Peas, fresh pachi batani40 g
- Groundnut oil palli nune6.5 g
- Onion, big ullipaya30 g
- Ginger, fresh allam3 g
- Garlic, big clove vellulli3 g
- Chillies, red endu mirapakaya1.6 g
- Coriander seeds dhaniyalu1 g
- Cloves lavangalu0.2 g
- Turmeric powder pasupu0.3 g
- Coriander leaves kothimeera3 g
- Mustard seeds aavalu0.8 g
- Cumin seeds jeelakarra0.5 g
- Curry leaves karivepaku1 g
- Asafoetida inguva0.05 g
- Iodized salt (table salt) uppu1 g
Method
About 40 minutes.
- 1
Rinse 68 g rice and soak 15 minutes.
- 2
Heat 6.5 g groundnut oil and add mustard seeds, cumin seeds, broken dry red chilli, curry leaves and a pinch of asafoetida; add cloves, onion, ginger and garlic and cook until soft.
- 3
Add chopped 125 g tomato, 40 g green peas, turmeric, chilli powder, ground coriander and salt; cook until the tomato breaks down.
- 4
Add the rice and 2 parts water; cover and cook on low for 15 minutes. Finish with coriander leaves.