

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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Soul-satisfying rice with flavorful Panasa Pottu Kura & tangy, gut-friendly Tomato 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 traditional Andhra dish featuring tender, shredded raw jackfruit cooked with aromatic spices. This unique dry curry has a meaty texture and pairs perfectly with rice and sambar.
Serving size: 1 cup

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Perfectly spiced Mutton Vepudu with soft rotis – a protein-packed and energy-giving meal to power your day!

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Iron-boosting Mutton Liver Fry with soft rotis and protein-packed dal. A flavorful, gut-friendly homestyle meal!
Soul-satisfying rice with flavorful Panasa Pottu Kura & tangy, gut-friendly Tomato Rasam.
This andhra dish is perfect for lunch. With 551.5799999999999 calories and 12.689999999999998g of protein per serving, it's a high-fiber option for your meal plan.
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Pressure Cook the Jackfruit
Shred the Jackfruit
Prepare the Tempering (Tadka)
Serving size: 1 cup
Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.
Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.
Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.
Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.
Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.
Sauté Aromatics
Combine and Cook the Kura
Garnish and Serve