

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 Ragi Sangati with tangy, iron-boosting spinach pulusu. Soul-satisfying and energy-giving!

A wholesome and traditional Andhra staple, these soft, earthy balls are made from finger millet flour and rice. Ragi Sangati is incredibly nutritious and pairs perfectly with spicy curries for a satisfying, rustic meal.
Serving size: 1 piece
Wash the rice thoroughly. In a heavy-bottomed pot, combine the rice, 4 cups of water, and salt. Bring to a boil, then reduce the heat, cover, and simmer for 15-20 minutes until the rice is very soft and mushy. Mash the cooked rice well with the back of a sturdy ladle until it forms a paste-like consistency.
Reduce the heat to the lowest setting. Add the ragi flour all at once on top of the mashed rice, but do not mix it in yet. Cover the pot and let the flour steam for 2-3 minutes to cook it properly.
Using a sturdy wooden spoon or a traditional sangati stick (katta), vigorously and continuously mix the ragi flour into the rice. Press the mixture against the sides of the pot to break any lumps. Continue mixing for 4-5 minutes until you have a smooth, thick, and lump-free dough.

A tangy and spicy spinach stew from Andhra Pradesh, made with a tamarind base and aromatic spices. This comforting South Indian curry, known as Palakura Pulusu, is the perfect companion to a bowl of hot steamed rice.


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Fiber-rich Ragi Sangati with tangy, iron-boosting spinach pulusu. Soul-satisfying and energy-giving!
This andhra dish is perfect for dinner. With 548.65 calories and 13.85g of protein per serving, it's a low-fat option for your meal plan.
Turn off the heat and let the mixture cool just enough to handle. Dip your hands in cool water or grease them with a little ghee to prevent sticking. Take a large portion of the hot mixture and quickly shape it into a smooth, round ball.
Place the hot Ragi Sangati on a plate. Serve immediately with a spicy curry like Natu Kodi Pulusu (country chicken curry), mutton curry, or a simple vegetable gravy.
Serving size: 1 cup
Prepare Tamarind Water: Soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp thoroughly to extract the juice, then strain the liquid through a fine-mesh sieve, discarding the solids. Set this tamarind water aside.
Temper Spices (Tadka): Heat oil in a medium pot or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Add cumin seeds, urad dal, chana dal, and broken dried red chillies. Sauté for about a minute until the dals turn a light golden brown.
Sauté Aromatics: Add the curry leaves and asafoetida, and sauté for 15-20 seconds until fragrant. Add the chopped garlic, slit green chillies, and finely chopped onions. Cook for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
Cook Vegetables: Add the finely chopped tomatoes and cook for another 4-5 minutes until they turn soft and mushy. Stir in the turmeric powder, red chilli powder, and sambar powder, and cook the spices for one minute.
Wilt Spinach: Add the roughly chopped spinach and salt to the pot. Mix well and cook for 3-4 minutes, allowing the spinach to wilt completely.
Simmer the Pulusu: Pour in the prepared tamarind water and 1 additional cup of plain water. Add the jaggery and stir until it dissolves. Bring the mixture to a rolling boil.
Develop Flavors: Reduce the heat to low, cover the pot, and let the pulusu simmer gently for 8-10 minutes. This allows all the flavors to meld together beautifully.
Thicken and Finish (Optional): In a small bowl, whisk the rice flour with 3 tablespoons of water to create a smooth, lump-free slurry. Slowly pour this into the simmering pulusu while stirring continuously to prevent lumps. Cook for another 2-3 minutes until the gravy thickens slightly.
Garnish and Serve: Turn off the heat and garnish with fresh coriander leaves. Let it rest for 5 minutes before serving. Serve hot with steamed rice, papad, or a simple vegetable stir-fry.