

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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Tangy Vankaya Pachi Pulusu with fluffy rice & crispy appadam. A fiber-rich, aromatic homestyle comfort meal!

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 classic Andhra raw tamarind stew with smoky, flame-roasted eggplant. This no-cook pulusu is a burst of tangy, spicy, and sweet flavors, perfect to mix with hot rice.

Crispy, crunchy, and irresistibly light, these fried lentil wafers are the perfect accompaniment to any South Indian meal. Ready in seconds, they add a delightful crunch to rice and sambar.
Serving size: 3 pieces


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Tangy Vankaya Pachi Pulusu with fluffy rice & crispy appadam. A fiber-rich, aromatic homestyle comfort meal!
This andhra dish is perfect for dinner. With 646.97 calories and 16.060000000000002g of protein per serving, it's a nutritious choice for your meal plan.
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Serving size: 1 cup
Prepare the Tamarind Extract: Soak the tamarind in 2 cups of warm water for about 15-20 minutes. Squeeze the pulp thoroughly with your hands to extract all the juice. Strain the liquid through a fine-mesh sieve into a large bowl, pressing on the solids to get maximum extract. Discard the leftover pulp and seeds.
Roast the Eggplant: Wash and dry the eggplant. Prick it a few times with a fork or knife to prevent it from bursting. Roast it directly over a medium gas flame, turning it every few minutes with tongs, until the skin is completely charred and blackened, and the flesh is very soft. This will take about 10-15 minutes. Set aside on a plate to cool completely.
Create the Pulusu Base: Once the eggplant is cool enough to handle, carefully peel off all the charred skin. Place the soft, smoky pulp in the bowl with the tamarind extract. Mash the eggplant well with a fork or your hands. Add the finely chopped onion, slit green chilies, grated jaggery, salt, and half of the chopped coriander leaves. Mix everything together thoroughly, preferably using your hands to gently squeeze and combine the ingredients, which helps release their flavors.
Prepare the Tempering (Tadka): Heat oil in a small tadka pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Then, add the cumin seeds, urad dal, and broken dried red chilies. Sauté for about 30-45 seconds until the dal turns a light golden brown. Add the curry leaves and hing, and be cautious as they will splutter. Sauté for another 10 seconds. Finally, add the turmeric powder, give it a quick stir, and immediately turn off the heat.
Combine and Serve: Immediately pour the hot tempering over the eggplant and tamarind mixture. Stir well to combine. Garnish with the remaining fresh coriander leaves. Let the pulusu rest for at least 15-20 minutes before serving to allow the flavors to meld and the raw onion to mellow slightly. Serve at room temperature with hot steamed rice and a dollop of ghee.
Prepare for frying. Pour oil into a kadai, wok, or a small, deep pan. Heat over medium-high flame for about 2-3 minutes. To test if the oil is ready, drop a small piece of a broken appadam into it. If it sizzles and rises to the surface immediately, the oil is at the perfect temperature.
Fry the appadams one by one. Carefully slide a single appadam into the hot oil. Using tongs, gently press it down for a second to ensure it's fully submerged. It will expand and cook in just 3-5 seconds.
Flip and finish. Immediately flip the appadam over and cook for another 2-3 seconds. It should be a pale golden color. Avoid overcooking, as it can turn bitter.
Drain and repeat. Quickly remove the fried appadam with tongs, allowing excess oil to drip back into the pan. Place it on a plate lined with paper towels to absorb any remaining oil. Repeat the process for all remaining appadams.
Serve immediately. Appadams are best enjoyed hot and crispy alongside rice, sambar, rasam, or as a standalone snack.