Andhra · Main
Tomato majjiga pulusu
Tomato in spiced buttermilk gravy
- Energy
- 252 kcal
- Protein
- 10.3 g
- Fibre
- 5.9 g
- Time
- 35 min
Per serving, 303 g.1 Good for lunch or dinner.
One serving gives you
- 24%of the day’s calcium
- 22%of the day’s vitamin B12
- 20%of the day’s folate
- 15%of the day’s vitamin A
Nutrition facts
One serving, 303 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy252 kcal14%
Carbohydrates
- Carbohydrate18.1 g6%
- Fibre5.9 g24%
- Soluble fibre0.97 g
Fats
- Fat15.2 g31%
- Saturated fat limit7.18 g36% of limit
- Monounsaturated fat4.21 g
- Polyunsaturated fat1.95 g
- Omega-61.82 g23%
- Omega-30.12 g12%
- EPA + DHA0 mg
- Cholesterol limit21.4 mg
Protein and amino acids
- Protein10.3 g21%
- Histidine242 mg40%
- Isoleucine492 mg41%
- Leucine873 mg37%
- Lysine740 mg69%
- Methionine + cystine318 mg53%
- Phenylalanine + tyrosine975 mg116%
- Threonine384 mg91%
- Tryptophan79.8 mg38%
- Valine665 mg85%
Vitamins
- Vitamin A126 µg15%
- Vitamin B10.12 mg9%
- Vitamin B20.3 mg16%
- Vitamin B30.98 mg9%
- Vitamin B51.09 mg22%
- Vitamin B60.19 mg10%
- BiotinNot in the source data
- Folate43.9 µg20%
- Vitamin B120.49 µg22%
- Vitamin C30.8 mg47%
- Vitamin D0.17 µg1%
- Vitamin E1.37 mg18%
- Vitamin K27.6 µg50%
Minerals
- Calcium237 mg24%
- ChromiumNot in the source data
- Copper0.23 mg13%
- IodineNot in the source data
- Iron1.89 mg7%
- Magnesium62.9 mg17%
- Manganese0.63 mg16%
- MolybdenumNot in the source data
- Phosphorus237 mg24%
- Potassium657 mg19%
- Selenium10.9 µg27%
- Sodium limit324 mg16% of limit
- Zinc1.69 mg13%
Ingredients
Weighed raw, for one serving. Telugu name after each.
14 ingredients
- Curd (dahi, plain yogurt), whole milk perugu165 g
- Tomato, ripe, local100 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
Chop tomato; 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.
More from Andhra
- MainBoodida gummadi majjiga pulusuAsh gourd in spiced buttermilk gravy252 kcal · 10.3 g protein
- MainSorakaya majjiga pulusuBottle gourd in spiced buttermilk gravy245 kcal · 10 g protein
- MainBendakaya majjiga pulusuOkra in spiced buttermilk gravy260 kcal · 11.5 g protein
- MainSenagala kuraBengal gram curry244 kcal · 11.7 g protein