non-vegetariannut-free
andhra
Mutton Vepudu, Roti and Onion Salad
Perfectly spiced Mutton Vepudu with soft rotis – a protein-packed and energy-giving meal to power your day!
65 min
541 cal
44gProtein
56gCarbs
18gFat
3Recipes
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Energy-giving Biyyam Rava Upma with tangy Pachi Pulusu – a quick, homestyle meal perfect for any time!
A wholesome and gluten-free breakfast from Andhra Pradesh. This savory porridge, made from coarse rice flour, is lightly spiced and gets a lovely crunch from lentils and peanuts. A perfect, comforting start to your day.
Serving size: 1.5 cups
A refreshing, uncooked tamarind rasam from Andhra Pradesh. This tangy, sweet, and spicy 'pulusu' is made with raw onions and a simple tempering, perfect to serve with hot rice on a warm day.
Perfectly spiced Mutton Vepudu with soft rotis – a protein-packed and energy-giving meal to power your day!
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Tangy, perfectly spiced Mamsam Pulusu with fluffy rice – homestyle comfort food that warms the soul.
Crispy Andhra Fish Fry with tangy rasam and rice – an energy-giving meal that's bursting with flavor!
Creamy, aromatic Kaju Kodi Kura with soft pulkas. A soul-satisfying, homestyle comfort food you'll adore!
Iron-boosting Mutton Liver Fry with soft rotis and protein-packed dal. A flavorful, gut-friendly homestyle meal!
Energy-giving Biyyam Rava Upma with tangy Pachi Pulusu – a quick, homestyle meal perfect for any time!
This andhra dish is perfect for breakfast. With 511.21999999999997 calories and 12.43g of protein per serving, it's a low-phosphorus option for your meal plan.
In a heavy-bottomed pan, dry roast the biyyam rava on low to medium heat for 5-7 minutes. Stir frequently until it becomes aromatic and changes color slightly. Do not let it brown. Transfer to a plate and set aside.
Heat oil in the same pan over medium heat. Add the mustard seeds and let them splutter. Add cumin seeds, urad dal, chana dal, and peanuts. Sauté for 1-2 minutes until the dals turn light golden and the peanuts are crisp. Add the curry leaves and hing, and sauté for another 30 seconds.
Add the chopped onion, green chilies, and ginger. Sauté for 3-4 minutes until the onions become soft and translucent.
Pour 4 cups of water into the pan, add salt and sugar, and bring to a rolling boil. Reduce the heat to low. Slowly add the roasted biyyam rava while continuously stirring to prevent lumps. Mix well, cover, and cook on low heat for 8-10 minutes until all water is absorbed and the rava is cooked through.
Turn off the heat and let the upma rest, covered, for 5 minutes. Fluff the upma with a fork, then stir in the lemon juice, coriander leaves, and optional ghee. Mix well and serve hot.
Serving size: 1 cup
Prepare the Tamarind Base: Soak the tamarind in 1 cup (240 ml) of warm water for about 15 minutes. Once softened, squeeze the tamarind thoroughly with your hands to extract all the pulp. Strain this liquid into a large bowl, discarding the fibers and seeds. Add the remaining 1.5 cups (360 ml) of water to the bowl and mix well.
Combine Raw Ingredients: To the tamarind water, add the finely chopped red onion, slit green chilies, jaggery powder, and salt. Using your hands, gently crush the onions into the mixture for about 30 seconds. This helps release their flavor. Stir in the chopped coriander leaves.
Prepare the Tempering (Tadka): Heat sesame oil in a small tadka pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30-40 seconds. Then, add the cumin seeds and broken dried red chilies, and sauté for another 20 seconds.
Finish the Tempering: Add the curry leaves and asafoetida to the pan. Be cautious as the curry leaves will splutter. Sauté for 10 more seconds until the leaves are crisp, then immediately turn off the heat.
Combine and Rest: Pour the hot tempering directly over the tamarind and onion mixture in the bowl. Stir everything well to combine. Let the Pachi Pulusu rest for at least 15-20 minutes to allow the flavors to meld beautifully. Serve at room temperature with hot steamed rice and a dollop of ghee.