

Mutton Vepudu, Roti and Onion Salad
Perfectly spiced Mutton Vepudu with soft rotis – a protein-packed and energy-giving meal to power your day!
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Fiber-rich broad bean tomato curry with wholesome jowar roti – an energy-giving, perfectly spiced combo!

A simple yet flavorful Andhra curry where tender broad beans and juicy tomatoes are cooked in a savory spice blend. This classic side dish is a staple in South Indian homes and pairs perfectly with rice or roti.
Serving size: 1 serving

A rustic, gluten-free flatbread from South India made with sorghum flour. These soft yet sturdy rotis are traditionally patted by hand and cooked on a hot griddle, perfect for scooping up spicy curries.
Serving size: 1 serving


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Fiber-rich broad bean tomato curry with wholesome jowar roti – an energy-giving, perfectly spiced combo!
This andhra dish is perfect for dinner. With 430.52 calories and 11.36g of protein per serving, it's a high-fiber option for your meal plan.
Prep the Vegetables: Wash the broad beans (chikkudukaya) thoroughly. Trim the ends and pull off the tough strings along the sides. Chop them into 1-inch pieces. Finely chop the onion and tomatoes. Slit the green chillies lengthwise.
Temper the Spices (Tadka): Heat sesame oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter. Immediately add cumin seeds and urad dal, and sauté for about 30 seconds until the dal turns light golden. Add the curry leaves, slit green chillies, and asafoetida. Sauté for another 10-15 seconds until fragrant.
Sauté Aromatics: Add the finely chopped onions to the pan. Sauté for 4-5 minutes, stirring occasionally, until they become soft and translucent. Add the ginger-garlic paste and cook for another minute until its raw aroma disappears.
Build the Masala Base: Add the chopped tomatoes to the pan. Cook for 5-7 minutes, mashing them with your spatula, until they turn soft and pulpy. Now, add the spice powders: turmeric powder, red chili powder, and coriander powder, along with the salt. Stir well and cook for 1-2 minutes until the oil begins to separate from the masala.
Cook the Broad Beans: Add the chopped broad beans to the masala. Stir everything together for 2 minutes to coat the beans evenly. Pour in 120 ml (1/2 cup) of water, mix well, and bring the curry to a gentle simmer.
Simmer and Finish: Cover the pan with a lid and reduce the heat to low. Let it cook for 10-12 minutes, or until the beans are tender but still retain a slight bite. Stir once or twice in between to prevent sticking. If there's excess water, remove the lid and cook for another 2-3 minutes until the curry reaches a semi-dry consistency.
Garnish and Serve: Turn off the heat and garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes for the flavors to meld. Serve hot with steamed rice, sambar, or fresh rotis.
Prepare the Dough
Knead the Dough
Shape the Rottes
Cook the Rottes
Serve