Tender pieces of mutton cooked until soft and then pan-fried with a fiery blend of Andhra spices. This spicy, semi-dry dish is a flavor explosion, perfect with rice and rasam.
Prep20 min
Cook50 min
Servings4
Serving size: 1 cup
294cal
35gprotein
4gcarbs
15g
Ingredients
500 g Mutton (Bone-in, cut into 1.5-inch pieces)
2 Onion (Medium, thinly sliced)
1.5 tbsp Ginger Garlic Paste
4 Green Chili (Slit lengthwise)
0.5 tsp Turmeric
1.5 tsp Red Chili Powder (Adjust to your spice preference)
2 tsp Coriander Powder
1 tsp Garam Masala
0.5 tsp Black Pepper (Freshly ground for best flavor)
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
Perfectly spiced Mutton Vepudu with soft rotis – a protein-packed and energy-giving meal to power your day!
This andhra dish is perfect for dinner. With 541.24 calories and 43.79g of protein per serving, it's a high-fiber, gut-friendly, immunity-boosting option for your meal plan.
fat
3 tbsp
Vegetable Oil
15 Curry Leaves (About 2 sprigs)
1.5 tsp Salt (Adjust to taste)
1 cup Water (For pressure cooking)
1 tbsp Lemon Juice (Freshly squeezed)
3 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Pressure Cook the Mutton
In a bowl, combine the mutton pieces, 1 tbsp of ginger garlic paste, turmeric powder, and 1 tsp of salt. Mix well to coat the mutton evenly.
Transfer the marinated mutton to a pressure cooker. Add 1 cup of water.
Secure the lid and cook on medium heat for 5-6 whistles, or for about 20 minutes, until the mutton is 90% cooked and tender but still holds its shape.
Allow the pressure to release naturally. Open the cooker, separate the mutton pieces from the stock, and set both aside. The stock is flavorful and can be used later.
2
Sauté Aromatics
Heat oil in a heavy-bottomed pan or kadai over medium heat. A cast-iron pan works wonderfully for this.
Add the thinly sliced onions and sauté for 8-10 minutes, stirring occasionally, until they turn a deep golden brown.
Add the remaining 0.5 tbsp of ginger garlic paste, slit green chilies, and curry leaves. Sauté for 1-2 minutes until the raw aroma of the paste disappears.
3
Roast the Mutton with Spices
Add the cooked mutton pieces to the pan and stir-fry for 2-3 minutes to coat them with the onion mixture.
Reduce the heat to low. Add the red chili powder, coriander powder, garam masala, black pepper powder, and the remaining 0.5 tsp of salt. Mix thoroughly to ensure each piece of mutton is coated with spices.
Continue to roast on medium-low heat for 10-15 minutes, stirring frequently. The masala will darken and cling to the mutton, creating a semi-dry coating.
If the mixture appears too dry, sprinkle 2-3 tablespoons of the reserved mutton stock to prevent burning.
4
Garnish and Serve
Once the mutton is well-roasted and has a rich, dark brown color, turn off the heat.
Squeeze fresh lemon juice over the top and garnish with freshly chopped coriander leaves.
Toss gently to combine and serve hot with steamed rice, rasam, or as a side dish with sambar rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
