Andhra · Side
Ullipaya tomato perugu pachadi
Onion and tomato in spiced curd
- Energy
- 107 kcal
- Protein
- 4.77 g
- Fibre
- 1.88 g
- Time
- 15 min
Per serving, 180 g.1 Good for lunch or dinner.
One serving gives you
- 18%of the day’s vitamin B12
- 15%of the day’s calcium
- 12%of the day’s folate
- 21%of the day’s vitamin C
Nutrition facts
One serving, 180 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy107 kcal6%
Carbohydrates
- Carbohydrate9.62 g3%
- Fibre1.88 g8%
- Soluble fibre0.4 g
Fats
- Fat5.43 g11%
- Saturated fat limit2.54 g13% of limit
- Monounsaturated fat1.87 g
- Polyunsaturated fat0.66 g
- Omega-60.6 g8%
- Omega-30.06 g6%
- EPA + DHA0 mg
- Cholesterol limit13.7 mg
Protein and amino acids
- Protein4.77 g10%
- Histidine111 mg19%
- Isoleucine229 mg19%
- Leucine417 mg18%
- Lysine367 mg34%
- Methionine + cystine162 mg27%
- Phenylalanine + tyrosine450 mg54%
- Threonine180 mg43%
- Tryptophan33 mg16%
- Valine341 mg44%
Vitamins
- Vitamin A60.8 µg7%
- Vitamin B10.06 mg4%
- Vitamin B20.17 mg9%
- Vitamin B30.43 mg4%
- Vitamin B50.6 mg12%
- Vitamin B60.11 mg6%
- BiotinNot in the source data
- Folate26.6 µg12%
- Vitamin B120.39 µg18%
- Vitamin C13.7 mg21%
- Vitamin D0.11 µg<1%
- Vitamin E0.43 mg6%
- Vitamin K14.8 µg27%
Minerals
- Calcium149 mg15%
- ChromiumNot in the source data
- Copper0.09 mg5%
- IodineNot in the source data
- Iron0.61 mg2%
- Magnesium29 mg8%
- Manganese0.19 mg5%
- MolybdenumNot in the source data
- Phosphorus125 mg13%
- Potassium318 mg9%
- Selenium2.91 µg7%
- Sodium limit171 mg9% of limit
- Zinc0.85 mg6%
Ingredients
Weighed raw, for one serving. Telugu name after each.
10 ingredients
- Curd (dahi, plain yogurt), whole milk perugu105 g
- Onion, big ullipaya37.5 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
- Tomato, ripe, local30 g
- Iodized salt (table salt) uppu0.3 g
Method
About 15 minutes.
- 1
Finely chop 38 g onion and the tomato.
- 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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