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
Loading...
Fiber-rich Guggillu, a perfectly spiced and gut-friendly snack for a light, energy-giving treat!
A wholesome and savory Andhra-style snack made with black chickpeas, fresh coconut, and a fragrant tempering. It's a protein-packed dish, perfect as an evening snack or a festive offering during Navaratri.
Serving size: 1 cup
Perfectly spiced Mutton Vepudu with soft rotis – a protein-packed and energy-giving meal to power your day!
Aromatic, melt-in-mouth Andhra Mutton Biryani – a protein-packed, soul-satisfying feast for your senses!
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!
Fiber-rich Guggillu, a perfectly spiced and gut-friendly snack for a light, energy-giving treat!
This andhra dish is perfect for snack. With 335.1 calories and 14.13g of protein per serving, it's a healthy, low-sodium, high-fiber, bp-friendly, low-calorie option for your meal plan.
Rinse the dried kala chana under running water. Place them in a large bowl and cover with 6 cups of water. Let them soak for at least 8 hours or overnight.
Drain the soaking water and rinse the chana again. Transfer them to a pressure cooker. Add 4 cups of fresh water and 1 tsp of salt. Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the chana is tender but still holds its shape. Let the pressure release naturally.
Once the pressure has settled, open the cooker and drain any excess water from the chana. Set the cooked chana aside.
Heat oil in a kadai or a wide pan over medium heat. Add the mustard seeds and allow them to splutter. This should take about 30 seconds.
Add the urad dal and chana dal to the pan. Sauté for about a minute until they turn a light golden brown. Be careful not to burn them.
Add the broken dry red chillies, hing, and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.
Add the finely chopped onion and slit green chillies. Sauté for 2-3 minutes until the onions become soft and translucent.
Stir in the cooked kala chana, turmeric powder, and the remaining 0.5 tsp of salt. Mix everything thoroughly and cook for 3-4 minutes, allowing the chana to absorb the flavors of the tempering.
Turn off the heat. Add the grated fresh coconut, fresh lemon juice, and chopped coriander leaves. Give it a final mix. Serve the Kala Chana Guggillu warm as a snack or a side dish.