

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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Crispy punugulu with creamy peanut chutney - a protein-packed, kid-approved snack or light meal!

Crispy, golden-brown fritters made from fermented rice and lentil batter. These popular Andhra street food snacks are delightfully soft on the inside and perfect for dipping into spicy chutney. A great way to use up leftover dosa or idli batter!
Serving size: 1 serving

A creamy and spicy Andhra-style chutney made from roasted peanuts, tangy tamarind, and a kick of green chilies. This versatile pachadi is the perfect accompaniment for idli, dosa, and rice, offering a nutty, tangy, and spicy flavor profile in every bite.


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Crispy punugulu with creamy peanut chutney - a protein-packed, kid-approved snack or light meal!
This andhra dish is perfect for breakfast or lunch. With 716.79 calories and 21.200000000000003g of protein per serving, it's a high-fiber option for your meal plan.
Soak Rice and Lentils (4-6 hours)
Grind the Batter (10 minutes)
Ferment the Batter (8-12 hours)
Prepare the Punugulu Mix (5 minutes)
Deep Fry the Punugulu (15-20 minutes)
Serve Hot
Serving size: 1 serving
In a heavy-bottomed pan, dry roast the raw peanuts on low-medium heat for 7-8 minutes, stirring continuously. Roast until they become fragrant, develop small brown spots, and the skins start to blister. Transfer to a plate and let them cool completely. Once cooled, rub the peanuts between your palms to remove the skins. Discard the skins.
While the peanuts cool, soak the tamarind ball in 1/4 cup of hot water for about 10 minutes. Squeeze the tamarind well to extract a thick pulp. Strain the pulp to remove any fibers and set aside.
In a blender or mixie jar, add the roasted and skinned peanuts, green chilies, garlic cloves, tamarind pulp, and salt. Grind into a coarse paste without adding any water first. Then, add water 1 tablespoon at a time and grind again until you achieve a thick, slightly coarse chutney. Transfer the chutney to a serving bowl.
Prepare the tempering (tadka). Heat sesame oil in a small pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter, which takes about 30 seconds. Immediately add the urad dal and fry until it turns light golden brown (about 30-40 seconds).
Add the broken dried red chilies, curry leaves, and hing to the pan. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic. Be careful not to burn the spices. Immediately pour this hot tempering over the ground chutney.
Mix the tempering into the chutney thoroughly. Let it rest for 5 minutes for the flavors to meld. Serve the Palli Pachadi with hot idlis, dosas, uttapam, or steamed rice.