Loading...
A fiery and tangy Andhra specialty! Tender mutton pieces are pan-fried with sour sorrel leaves and a blend of aromatic spices. This dry curry is a flavor explosion, perfect with hot rice and a dollop of ghee.
For 4 servings
Marinate the Mutton
Pressure Cook the Mutton
Prepare the Gongura Paste
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
A fiery and tangy Andhra specialty! Tender mutton pieces are pan-fried with sour sorrel leaves and a blend of aromatic spices. This dry curry is a flavor explosion, perfect with hot rice and a dollop of ghee.
This andhra recipe takes 80 minutes to prepare and yields 4 servings. At 382.99 calories per serving with 37.15g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Fry the Mutton and Spices
Combine and Finish the Vepudu
Replace mutton with 500g of bone-in chicken. Reduce the pressure cooking time to 2-3 whistles.
For a truly fiery Andhra experience, increase the number of green and dried red chillies. You can also add 1/2 tsp of black pepper powder along with the other spices.
Add one medium potato, cubed, along with the mutton in the pressure cooker for a more filling dish.
For a slightly richer, less dry finish, stir in 2 tablespoons of fresh cream or cashew paste at the very end of cooking.
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle growth, and overall body function.
Both mutton and gongura leaves are excellent sources of iron, which is vital for forming hemoglobin, transporting oxygen in the blood, and preventing anemia.
Gongura leaves are packed with Vitamin C, a powerful antioxidant. Combined with the anti-inflammatory properties of spices like turmeric and ginger, this dish can help support a healthy immune system.
Spices used in the recipe, such as cumin, ginger, and curry leaves, are traditionally known to aid digestion, reduce bloating, and improve gut health.
A single serving of Gongura Mamsam Vepudu (approximately 225g) contains around 350-450 calories, depending on the fat content of the mutton and the amount of oil used.
It can be part of a balanced diet. Mutton is an excellent source of protein and iron. Gongura leaves are rich in vitamins and minerals. However, the dish can be high in fat and sodium, so it's best enjoyed in moderation.
Gongura, also known as sorrel leaves, is a popular green leafy vegetable in Andhra Pradesh. It has a distinctively sour and tangy flavor, which is the hallmark of this dish.
Yes, you can. Cook the marinated mutton in a heavy-bottomed pot with a lid. It will take significantly longer, about 60-90 minutes, for the mutton to become tender. You may need to add more water intermittently to prevent it from burning.
If the final dish is too tangy for your liking, you can balance it by adding a small pinch of jaggery or sugar. This will cut through the sourness without making the dish sweet.
This semi-dry dish pairs perfectly with hot steamed rice and a dollop of ghee. It also goes well with plain dal (like mudda pappu), rasam, or a simple onion raita to balance the spice.