

Mutton Vepudu, Roti and Onion Salad
Perfectly spiced Mutton Vepudu with soft rotis – a protein-packed and energy-giving meal to power your day!
Loading...
Fiber-rich Ragi Sankati with tangy Gongura Pachadi - an energy-giving, soul-satisfying meal!

A wholesome and traditional South Indian dish made from finger millet flour and rice. These soft, nutritious balls are a perfect gluten-free accompaniment to spicy curries and sambar, offering a rustic and earthy flavor.
Serving size: 1 serving
Wash the rice thoroughly. In a heavy-bottomed pot, combine the washed rice and 2.5 cups of water. Bring the water to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes. Cook until the rice is very soft and mushy. Mash it slightly with the back of a spoon to break down the grains.
While the rice is cooking, in a separate bowl, add the ragi flour. Gradually pour in the remaining 1 cup of water, whisking continuously to create a smooth, lump-free slurry.
Pour the ragi slurry into the pot with the mashed, cooked rice. Add the salt. Set the heat to low-medium and start stirring immediately with a sturdy wooden spoon or spatula. Continue to stir vigorously and constantly for 8-10 minutes. The mixture will thicken quickly. Keep cooking until the mixture pulls away from the sides of the pot and forms a single, glossy, non-sticky mass.

A quintessential Andhra delight, this pachadi bursts with the unique tangy flavor of sorrel leaves, balanced by fiery red chillies and aromatic spices. It's a flavor explosion that pairs perfectly with hot rice and a dollop of ghee.
Serving size: 1 serving


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!


Protein-packed Boti Curry with soft rotis – a perfectly spiced, soul-satisfying dinner for any day!


Creamy, aromatic Kaju Kodi Kura with soft pulkas. A soul-satisfying, homestyle comfort food you'll adore!
Fiber-rich Ragi Sankati with tangy Gongura Pachadi - an energy-giving, soul-satisfying meal!
This andhra dish is perfect for breakfast. With 301.9 calories and 6.58g of protein per serving, it's a low-calorie, low-phosphorus, low-potassium option for your meal plan.
Turn off the heat, cover the pot, and let the sankati rest for 5 minutes. Wet your hands with a little water to prevent the mixture from sticking. Divide the hot mixture into 4 equal portions and quickly shape them into smooth, round balls. Serve the Ragi Sankati immediately, topped with a dollop of ghee, alongside a spicy curry or sambar.
Prepare the Gongura Leaves: Pluck the leaves from the stems. Wash them thoroughly in a large bowl of water 2-3 times to remove any grit. Spread the leaves on a clean kitchen towel or cloth in a single layer and let them air dry completely for at least 1-2 hours. Any residual moisture will reduce the shelf life of the pachadi.
Roast the Spices: Heat a heavy-bottomed pan over low-medium heat. Dry roast the red chillies, coriander seeds, and fenugreek seeds for 2-3 minutes until they become aromatic and slightly change color. Be careful not to burn the fenugreek seeds, as they can turn bitter. Remove from the pan and set aside to cool completely.
Sauté the Gongura: In the same pan, heat 2 tablespoons of sesame oil over medium heat. Add the completely dried gongura leaves. Sauté for 8-10 minutes, stirring occasionally, until the leaves wilt, shrink, and turn into a dark, mushy pulp. The oil will start to separate from the mixture. Turn off the heat and let it cool down completely.
Grind the Pachadi: Transfer the cooled roasted spices to a blender or mixie jar. Grind them into a coarse powder. Now, add the cooled sautéed gongura mixture, peeled garlic cloves, and salt. Grind everything together into a thick, coarse paste without adding any water.
Prepare the Tempering (Tadka): Heat the remaining 1 tablespoon of sesame oil in a small tadka pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Add the urad dal and chana dal, and fry until they turn golden brown. Finally, add the asafoetida and curry leaves, and sauté for another 10-15 seconds until the leaves are crisp.
Combine and Rest: Immediately pour the hot tempering over the ground gongura paste. Mix everything thoroughly. Let the pachadi rest for at least 30 minutes to allow the flavors to meld together. Serve with hot steamed rice, a dollop of ghee, and a side of sliced onions.