

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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Perfectly spiced rice with fiber-rich Chikkudukaya Kura & aromatic, gut-friendly Pepper Rasam.

Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Serving size: 1 cup
Rinse and Soak the Rice (35 minutes)

A simple, homestyle Andhra stir-fry featuring tender Indian broad beans cooked with onions and classic South Indian spices. This quick and healthy side dish, known for its delightful texture, pairs perfectly with hot rice and sambar.
Serving size: 1 cup

A comforting and aromatic South Indian soup, bursting with the pungent heat of black pepper and the tang of tamarind. This traditional milagu rasam is perfect for soothing a cold or enjoying with hot rice.


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Iron-boosting Mutton Liver Fry with soft rotis and protein-packed dal. A flavorful, gut-friendly homestyle meal!
Perfectly spiced rice with fiber-rich Chikkudukaya Kura & aromatic, gut-friendly Pepper Rasam.
This andhra dish is perfect for lunch. With 491.48 calories and 13.959999999999999g of protein per serving, it's a low-fat option for your meal plan.
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Prepare the broad beans by washing them thoroughly. Trim both ends and pull off any tough strings along the sides. Chop them into 1-inch pieces and set aside.
Heat oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter for about 30 seconds. Then, add the cumin seeds and urad dal, and sauté until the dal turns a light golden brown.
Add the curry leaves and slit green chillies to the pan. Be cautious as they will splutter. Immediately add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Stir in the ginger-garlic paste and cook for about a minute until the raw aroma disappears.
Add the chopped broad beans (chikkudukaya), turmeric powder, red chili powder, and salt. Mix everything thoroughly to ensure the beans are evenly coated with the spices.
Sprinkle ¼ cup of water over the mixture. Cover the pan with a lid, reduce the heat to low-medium, and let it cook for 10-12 minutes. Stir occasionally to prevent sticking. The beans should be tender but retain a slight bite.
Once the beans are cooked, remove the lid. If there's any excess moisture, increase the heat slightly and cook for another 1-2 minutes until the curry is semi-dry. Garnish with freshly chopped coriander leaves.
Serving size: 1 cup
Cook the Dal
Prepare Spice Powder & Tamarind Extract
Simmer the Rasam Base
Serve the Chikkudukaya Kura hot with steamed rice, sambar, or rotis.
Combine and Froth
Prepare the Tempering (Tadka)
Finish and Serve