Andhra · Side
Tomato charu
Tomato pepper rasam
- Energy
- 56 kcal
- Protein
- 1.57 g
- Fibre
- 2.7 g
- Time
- 20 min
Per serving, 95.2 g.1 Good for lunch or dinner.
One serving gives you
- 34%of the day’s vitamin C
- 11%of the day’s fibre
- 51%of the day’s vitamin K
Nutrition facts
One serving, 95.2 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy56.4 kcal3%
Carbohydrates
- Carbohydrate5.69 g2%
- Fibre2.7 g11%
- Soluble fibre0.56 g
Fats
- Fat2.88 g6%
- Saturated fat limit0.47 g2% of limit
- Monounsaturated fat1.3 g
- Polyunsaturated fat0.83 g
- Omega-60.76 g10%
- Omega-30.06 g6%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein1.57 g3%
- Histidine27.6 mg5%
- Isoleucine48.9 mg4%
- Leucine83.6 mg4%
- Lysine54.7 mg5%
- Methionine + cystine31.3 mg5%
- Phenylalanine + tyrosine116 mg14%
- Threonine50.3 mg12%
- Tryptophan13.3 mg6%
- Valine61.1 mg8%
Vitamins
- Vitamin A74.9 µg9%
- Vitamin B10.05 mg4%
- Vitamin B20.04 mg2%
- Vitamin B30.57 mg5%
- Vitamin B50.25 mg5%
- Vitamin B60.11 mg6%
- BiotinNot in the source data
- Folate17.5 µg8%
- Vitamin B120 µg0%
- Vitamin C22.1 mg34%
- Vitamin D0 µg0%
- Vitamin E0.6 mg8%
- Vitamin K28.2 µg51%
Minerals
- Calcium34.7 mg3%
- ChromiumNot in the source data
- Copper0.11 mg6%
- IodineNot in the source data
- Iron1.2 mg4%
- Magnesium25.5 mg7%
- Manganese0.26 mg6%
- MolybdenumNot in the source data
- Phosphorus35.4 mg4%
- Potassium262 mg7%
- Selenium1.03 µg3%
- Sodium limit205 mg10% of limit
- Zinc0.25 mg2%
Ingredients
Weighed raw, for one serving. Telugu name after each.
13 ingredients
- Tomato, ripe, local80 g
- Groundnut oil palli nune2 g
- Tamarind, pulp chintapandu3 g
- Pepper, black miriyalu0.5 g
- Garlic, big clove vellulli3 g
- Coriander leaves kothimeera3 g
- Turmeric powder pasupu0.2 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
- Iodized salt (table salt) uppu0.5 g
Method
About 20 minutes.
- 1
Crush the pepper, cumin and garlic coarsely. Soak 3 g tamarind and strain.
- 2
Simmer chopped 80 g tomato with tamarind water, turmeric, the crushed spices and salt for 10 minutes with 2 cups of water.
- 3
Heat 2 g groundnut oil and add mustard seeds, cumin seeds, broken dry red chilli, curry leaves and a pinch of asafoetida; stir until fragrant. Add it to the charu and finish with chopped coriander leaves.