

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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Aromatic Menthi Kura Pappu with sweet pumpkin curry – an energy-giving, gut-friendly comfort meal.

Achieve perfectly fluffy, soft, and separate grains of steamed rice every time with this foolproof recipe. An essential staple in Indian cuisine, this simple method forms the ideal base for a multitude of dishes like dal, sabzi, and rich curries.
Serving size: 1 serving
Rinse and Soak the Rice
Cook the Rice

A classic Andhra comfort food, this tangy dal combines tender toor dal with the unique, slightly bitter flavor of fresh fenugreek leaves. A simple tempering makes it an aromatic and wholesome dish, perfect with hot rice and ghee.

A delightful Andhra-style sweet and savory pumpkin curry. Tender pumpkin pieces are cooked with a traditional tempering of spices, creating a simple, comforting side dish that pairs perfectly with rice and dal.
Serving size: 1 serving

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Aromatic Menthi Kura Pappu with sweet pumpkin curry – an energy-giving, gut-friendly comfort meal.
This andhra dish is perfect for lunch. With 729.6299999999999 calories and 23.5g of protein per serving, it's a nutritious choice for your meal plan.
Rest and Fluff
Serving size: 1 serving
Cook the dal: In a pressure cooker, add the rinsed toor dal, chopped fenugreek leaves, onion, tomato, green chillies, and turmeric powder. Pour in 3 cups of water and mix well. Close the lid and pressure cook for 4-5 whistles on medium heat, or until the dal is soft and mushy. Let the pressure release naturally.
Mash the dal and add seasonings: Open the pressure cooker once the pressure has settled. Using a whisk or a ladle, mash the dal mixture to a slightly coarse consistency. Add the tamarind paste (or tamarind water), red chili powder, and salt. Mix well. Turn on the heat and let the dal simmer for 4-5 minutes on low heat for the flavors to combine. Add a little hot water if the dal is too thick.
Prepare the tempering (poppu): Heat oil in a small pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Add the cumin seeds, crushed garlic, and dried red chillies. Sauté for about 30 seconds until the garlic is fragrant and lightly browned. Finally, add the curry leaves and a pinch of hing. Be careful as the leaves will splutter. Cook for another 10 seconds.
Combine and serve: Pour the hot tempering over the simmering dal. Mix well and turn off the heat. Serve Menthi Kura Pappu hot with steamed rice and a dollop of ghee.
Prepare the pumpkin by peeling it, removing the seeds and fibrous parts, and chopping it into 1-inch cubes. Finely chop the onion and slit the green chilies.
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. This should take about 30 seconds.
Lower the heat slightly and add the cumin seeds, urad dal, and chana dal. Sauté for 1-2 minutes, stirring continuously, until the dals turn a light golden brown and become fragrant.
Add the broken dried red chilies, asafoetida, and fresh curry leaves. Sauté for another 30 seconds until the curry leaves are crisp.
Add the chopped onion and slit green chilies to the pan. Sauté for 3-4 minutes until the onions soften and become translucent.
Add the cubed pumpkin, turmeric powder, and salt. Mix everything thoroughly to ensure the pumpkin pieces are well-coated with the spices.
Stir in the grated jaggery and pour in 1/4 cup of water. Bring to a gentle simmer, then cover the pan with a lid and reduce the heat to low. Cook for 10-12 minutes, stirring occasionally, until the pumpkin is fork-tender but still holds its shape.
Serving size: 1 serving
Boil and Thicken the Milk
Cool the Milk to the Correct Temperature
Inoculate the Milk
Set the Curd
Chill and Serve
Once the pumpkin is cooked, remove the lid. If there is excess water, increase the heat to medium and cook for another 1-2 minutes until the water evaporates and the curry is semi-dry. Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.