Stuffed Egg plant (brinjal) / Guthi Vankaaya

When talking about Andhra vegetarian Cuisine, Gutti Vankaya or Stuffed eggplant cuury is the one that will surely jog your memory. It is usually made with tender, short and round egg plants (brinjal) be it a white or green or purple (your choice of color) the taste is pure fiery heaven.

There are numerous ways of making this curry, but this is my moms recipe and our family favorite.

A part from its wonderful taste, this recipe provides a very healthy meal, as  it is loaded with protein packed peanuts and calcium rich sesame seeds. A good reason to make this dish more often in every ones house.

My family likes this with simple veggie pulav.

Tip: Adding peanuts (ground nuts) and sesame seeds (nuvvulu) enhances the taste and gives a nice nutty flavor which is the key to the curry.

Ingredients-

• 12 small round egg plants (Brinjals)
• 1 large Onion diced
• 1 tbsp Ginger Garlic paste
• lemon size tamarind ( soak and extract the pulp) or 2 tbsp of Tamarind paste
• 1/2 cup roasted Peanuts (Dry Roast and grind the peanuts)
• ¼ cup Sesame Seeds / Nuvvulu (Dry Roast and grind the sesame seeds)
• ½ inch cinnamon stick
• 3 cloves
• 1 bay leaf
• 1tbsp Garam masala powder
• Salt to taste
• 4 green chilies
• 11/2 tbsp red chili powder or adjust to taste
• ¼ tsp Turmeric
• ½ tsp cumin
• 3tbsps Oil
• Coriander leaves for garnishing

Note- you can grind roasted peanuts and sesame seeds together

Stuffed baby green (Thai) eggplants curry

Directions-

1. For this recipe, I use pressure cooker. I know!!! Many of you might be rolling your eyes, but I bet this method makes it very easy and you can’t find one hard uncooked piece of eggplant, cooked in this way. This method may be new to you but, it is worth a try, the results are very satisfying.
2. Wash and cut egg plants (brinjals) from the opposite side of stem. Make a slit towards stem side but not all the way through i.e slit each brinjal into four sections lengthwise without cutting off the crown. Soak the slit brinjals in salt water.
3. Heat oil in pressure cooker. Add cinnamon stick, cloves, bay leaf and cumin. Sauté them for few seconds.
4. Add onions, green chilies and fry them till onion tunrs little brown, add ginger garlic paste and sauté till the raw smell is gone.
5. Add brinjals to the cooker and sauté them on medium heat for 3-5 mins (if it burning, sprinkle little water to protect from burning)
6. Add the peanut and sesame powder. Sauté it for a min. Add tamarind pulp, salt and chili powder.
7. Cover and cook them until one whistle on medium heat. Let all the pressure release by itself.
8. Open the lid, adjust the taste and cook it further for 3 mins.
9. Add garam masala powder and cook it further till oil separates.
10. Garnish with coriander leaves and serve it with steamed rice or roti or pulav.
    

    Guthi Vankaaya curry served with pulav

Mushroom peas curry

I love the Indian straw mushrooms that appear in the market during the monsoon season. The earthy mushrooms taste heavenly. My dad and I particularly love this curry. I remember my dad getting these mushrooms from the market (that’s the only thing he usually gets from market) and expects my mom to cook them right away. I call them the edible pearls.

Those earthy mushrooms taste heavenly compared to the artificially grown cultivated mushrooms. In US, I have wide variety of cultivated mushrooms but I really use only the button mushrooms. Portobello mushrooms are more matured and tough.

Today, I made this button mushroom with peas curry and it turned out to be finger licking good. Here is the recipe

Ingredients-

• 16 oz of small button Mushrooms (if they are little big, cut them into desirable size)
• 1/2 cup peas ( I use frozen peas)
• 1 medium onion chopped
• 2 tomatoes
• 1 tbsp Ginger Garlic paste
• 2 Cloves
• 1 inch cinnamon stick
• 1/4 tbsp turmeric
• 11/2 tbsp Red Chili Powder
• 1 tbsp garam masala powder (home made pawder gives an excellent flavor to the dish)
• 1 stalk of curry leaves
• Coriander Leaves to garnish

Button Mushrooms

Directions-

1. Wash and cut the mushrooms into small pieces or you can quarter the mushrooms
2. Heat 2 tbsps of oil in a pressure pan. Add cinnamon stick, cloves, cumin and sauté them for few seconds. Add onions, chilies to the oil and fry till they get golden brown.
3. Add ginger garlic paste and sauté for a min till the ginger garlic paste leaves the raw smell. Add tomatoes and sauté it till tomatoes are soft and mushy.
4. Add peas, mushrooms, red chilli powder, turmeric powder, salt to taste and cook them for about 5 minutes.
5. Mushroom ozzes water. Close the lid and let it whistle 2 times.
6. Let the pressure pan cool by itself.
7. Open the lid, adjust the taste if needed and cook the curry further till most of the water evaporates
8. When the curry reaches the desired consistency, add garam masala powder and let it cook until oil starts oozing out, turn off the stove.
9. Add fresh chopped coriander leaves for garnishing and serve it with pulav, steamed rice or roti.

Note- If you dont like peas, skip it, use the recipe as the base and adjust to your taste.

Mushroom curry

Beerakaya (ridge gourd, turai) tomato curry

I got 2 large ridge gourds aka beerakaya aka turai from my vegetable garden and they were my last crop for the season. All the leaves are changing their color to welcome fall.

Today I am making a very simple and authentic curry. Beerakaya (ridge gourd) by itself has a slight sweet flavor when cooked with sour tomatoes gives a mild tangy taste that tickles the taste buds and leaves an impressive flavor.

Ingredients:

• 2 large ridge gourds peeled and chopped (check the taste of flesh as some times they might be bitter. If th e flesh itself is bitter, you should discard it.)
• 3 medium Tomatoes diced (I used vine ripe tomatoes)
  1 medium Onion diced
• 2 Green chilies slit length wise
• 1 tbsp Red chili Powder or adjust to taste
• 1 tsp Salt  or adjust to taste
• 2 tbsp Oil
• 2 dry red chili
• 1 tsp each of Mustard seeds, Cumin, Urad dal, chana dal and turmeric
• 1 stalk of Curry leaves.

Directions-

1. Heat oil in a sauce pan and add mustard seeds, once they splutter add cumin, red chili, urad dal, turmeric and curry leaves.
2. Once all of the above tempering is golden brown, add onions and sauté them till transparent.
3. Add chopped tomatoes and cook them till they are soft and mushy with the lid close (tip- Add ¼ tsp salt to make the tomatoes cook faster)
4. When tomatoes are soft, add chopped ridge gourd (beerakaya) pieces and sauté it for a min. Add chili powder and salt according to taste.
5. Cover with lid and let it cook on medium heat till the curry is done. Check and adjust the seasoning, keep stirring once in a while to prevent any burning (add little water if required).
6. Cook until all the water is evaporated and the beerakaya (ridge gourd) pieces are cooked to a very soft texture.
7. Enjoy the curry with steamed white rice or roti.

Note-

When using pressure cooker, cover the lid at step 5 and let it whistle 2 times. When the pressure is all released, open the lid and cook it to the desired consistency.

It tastes even better with white rice accompanied with some vadiyallu.

Beerakaya (ridge gourd, turai, chinese okra) tomato curry

Dosakaya paluposina curry

This week end also, I did some back yard cleaning and found some yellow cucumber aka dosakayallu. I have 3 more getting ready to harvest and those will be the last for the season .

This is a summer vegetable which acts as a natural cooling agent. This vegetable can be cooked in different varieties like- dosakaya pappu, dosakaya tomato, dosakaya mulakaya(drumsticks), vankaya dosakaya pachadi, dosavakai etc to name a few. Today I am making a simple and delicious recipe with milk which enhances the taste of this mild flavored vegetable.

Ingredients-

• 1 large dosakaya or 2 medium dosakaya (Indian yellow cucumber)
• 1 small onion (1/2 of a large onion) chopped
• ½ cup milk ( 2% or whole milk anything is fine)
• 1 tsp Salt or according to taste
• 1 tbsp red chili powder  or according to taste
• 1/4 teaspoon turmeric powder
• 1 tsp each of mustard seeds, cumin, chana dal and urad dal
• 1 or 2 dry red chilies
• 1 sprig curry leaves

dosakaaya peeled and seeded

Directions-

1. Wash and peel dosakaya. Slice into half and taste the seeds and flesh for any bitterness (If the flesh is bitter, discard the dosakaya. If the seeds have bitter taste, peel the membrane that connects the seeds and wash the flesh with water)
2. Chop dosakaya (cucumber) into 1inch pieces.
3. Heat oil in a sauce pan and add mustard seeds, once they splutter add cumin, red chili, urad dal, turmeric and curry leaves.
4. Once all of the above tempering is golden brown, add onions and sauté them till transparent.
5. Add dosakaya pieces and sauté them for 30 sec with out any lid.
6. Add salt, red chili powder and cook it with the lid closed on medium heat. Cover and cook, until done, stirring now and then with out burning or drying the curry.
7. When the cucumber pieces are well cooked (soft to touch) add ½ cup milk, mix gently and cook without lid until the curry is well done to the right consistency.
8. serve with steamed rice and some urad dal vadiyallu or roti

Tip-

We can cook this recipe in a pressure cooker, after step 6, cover the pressure cooked with lid and let it whistle 2 times.

When the pressure is released, open the lid and follow step 7.

dosakaya palu posina kura and urad dal vadiyallu on the side

Chikkudukaaya tomato with some more chikkudllu from my garden

Weather is cooling down, we are getting ready to fall and so are all the vegetables in my back yard.

This week end I spent some time in my back yard, picking up some vegetables which I consider might be my last crop for the season.

I have good amount of these broad beans that I might miss during the winter (even though we can cook the frozen stuff, its no where near to my fresh beans)

Broad beans are always exciting to cook, they have a more prominent beany taste and the seeds inside are plump, and buttery. Back in Andhra, it is a popular vegetable to grow in backyards. Very nourishing and tasty.

Back in India, We have a big vine of these plants in my back yard and I am not that  much of a big fan then, but now I crave for this vegetable all the time. I think the cravings have something to do with their non-availability.

Ingredients-

• 20 Indian broad beans (with the seeds, those are the ones that give the rich flavor to the dish) washed and stringed along the sides.
• 2 vine ripe tomatoes chopped
• 1 small onion chopped
• 1 tbsp of chili powder
• 1 tsp salt
• ¼ tsp of turmeric
• 1 tsp each of mustard seeds, cumin, urad dal, channa dal
• 2 dry red chilies
• 1 garlic clove chopped
• 1 stalk of curry leaves

Directions-

1. Wash the broad beans and remove the ends and string them (pluck the end of a bean, and pull downward; if a thick thread comes away, the bean need stringing, so do the same on the other side)
2. Pluck the beans into small pieces, with your hands.
3. Heat oil in a pressure cooker. Add mustard seeds, cumin, urad dal, channa dal, red chilies, garlic and curry leaves.
4. Add onions and sauté them until transparent, now add tomatoes and close the lid, when they are softened, add the cut broad beans.
5. Add salt, chili powder and saute all of them together for a min with the lid closed.
6. Add ¼ cup of water and close the lid with the whistle, let it whistle 2 times.
7. Allow all the pressure to cool off, open the lid , adjust the taste if needed and cook it further to the required consistency.
8. Enjoy this classic nutty and buttery, Andhra curry with rice or chapathi or roti.

Chikkudukaaya tomato

Pumpkin pulusu

Haloween season has started and where ever I go, I see pumpkins all around. It is so festive to see all the orange pumpkins in different sizes (With all those bright colors around, I am already in a holiday mood). In US, during this Halloween month they make different dishes with pumpkin (pumpkin pie, pumpkin bread, pumpkin casseroles, etc) and decorate the houses with spooky, scary things. OCT’ 31st (official Halloween day), kids get to dress in different costumes ( last year my son was a superman, this year we are still debating, will let you know on what we decided)

When we say pumpkin (butter nut squash) to any south indian, all you hear from them is, either pumpkin fry or pumpkin pulusu. If I make pumpkin pulusu even my toddler can enjoy it, so,I headed to this butternut squash with a big knife (it has a tough skin) to give it hard whack!!

Pumpkin is loaded with an important antioxidant, beta-carotene.

Ingredients-

• 1 small butter nut squash / Pumpkin diced (wash the pumpkin, cut it in the middle and remove the seeds, you can leave the skin on or you can cut the skin with the knife and cut the pumpkin into nice big cubes)
• 1 small onion chopped
• 4 Green chilies slit length wise.
• 1 lemon size Tamarind (microwave in 1/2 cup water for 30 sec)
• 1 tbsp of jaggery (adjust according to your taste)
• Dried Red chilies
• 1 spring of Curry leaves
• Hand full of Coriander leaves (finely chopped)
• Garlic cloves
• 1 tsp each of mustard seeds, Jeera/Cumin seeds Jaggery – 1 cup (grated/powdered)
• ¼ tsp Turmeric powder
• 1 tsp Chili powder
• Salt to taste
• 2 tbsp Oil

Directions-

1. In a pressure cooker, heat 1 tbsp of oil and add mustard seeds, when they crack, add cumin, garlic, dry red chilies, turmeric and curry leaves.
2. Add onions and green chilies and sauté those till the onions are transparent.
3. Add the pumpkin / butternut squash cubes and sauté them for a min. Add salt and chili powder, mix well and cover the pan with lid for a min.
4. In the mean time, extract the tamarind juice and set it aside.
5. Open the lid, mix all of them together, add the tamarind juice and 2 cups of water (adjust the water depending to how thick or thin you want your stew). mix well and close the lid with the whistle. Let it cook for 2 whistles.
6. Let all the pressure cools down. Open the lid, stir it once and adjust the taste.
7. Add powdered jaggery and bring to boil. Allow it to cook for about 2 mts with lid covered till the stew turns a little thick. Keep stirring in between.
8. Garnish with coriander and serve hot with rice and a dash of ghee. Tastes heavenly with mudda pappu and papads/vadiyalu.

This is also our family festive dish for sankranthi.

Pumpkin pulusu

Egg pulusu

Pulusu (Andhra Tangy Stew) is a sour curry with Tamarind pulp (Chintapandu) as the main ingredient. Tamarind gives a tangy flavour to the dish. Jaggery or sugar is a perfect pair to the tangy tamarind which imparts a sweet and sour flavour to the dish. Andhra cuisine consists of at least one such gravy dish as part of a regular meal. Any vegetable cooked in a sweet and sour gravy is generally called “Pulusu”, and not all dishes call for jaggery or sugar. You can use most vegetables to prepare pulusu like lady’s finger / okra, egg plants, bitter gourd, bottle gourd. Well, the list can go on, the choice is to our imagination.

I am using eggs in today’s dish. Eggs are regular in my kitchen. ‘egg pulusu’ is a typical Andhra dish where boiled eggs are cooked in onions and tamarind gravy and tempered with mustard seeds, cumin seeds, garlic and curry leaves. It’s generally served with hot rice.

Ingredients:

• 6 boiled eggs make slits along the length of each egg
• 2 onions finely chopped
• 3-4 green chilies slit length-wise
• 1 tbsp red chilli powder
• 1 tsp of turmeric pwd
• 1 big lemon sized tamarind (soaked in warm water and extract the pulp)  or 2-3 tbsp of tamarind paste (vary according to your taste)
• 1/2 tsp sugar or jaggery
• 2 cups water
• 3 tbsp oil

Directions-

1. Heat oil in a wide heavy bottom pan. Add mustard seeds and let them splutter, add cumin seeds, curry leaves and fry for few seconds. Add garlic and let it fry for till nice aroma comes out from sauted garlic.
2. Add chopped onions and green chilies and fry till the onions turn light brown. ( add ½ tsp of salt for fast cooking of onions)
3. Add chili powder, turmeric powder, mix well and sauté for few seconds.
4. Add tamarind extract, water and bring it to a boil. Add salt and sugar and reduce heat and let it simmer for 2-3 mts. Add the boiled eggs and let it cook in the gravy for 10-15 minutes or till you get the required gravy consistency.
5. Garnish with chopped coriander leaves. Serve this hot steamed rice.

Masala Egg Cube Curry

Egg dishes are hugely popular in my home. This is a simple and different recipe with beaten eggs steamed in pressure cooker and prepared with spices. Easy to do and a very tasty way of presenting eggs. A good treat for egg lovers.

Ingredients-

• 1 medium onion chopped
• 2 green chilies slit length wise
• 4 Eggs
• 1/2 cup milk
• 1 tsp ginger garlic paste
• ½ tsp pepper pwd
• ¼ tsp turmeric
• 1 tsp red chili pwd
• 1 tsp garam masala pwd
• ½ tsp each of mustard seeds, cumin seeds, urad dal, channa dal
• 1 curry leaf stalk

Directions-

1. Take a bowl and beat the eggs well with ¼ cup of milk, turmeric powder, pepper powder and salt.
2. Add 2 cup of water into pressure cooker and place pressure cooker on the cook top.
3. Pour the beaten egg mixture into a greased pan or bowl and place the dish into pressure cooker. Cover with lid and cook for 15 mins with out whistle ( like we cook idli). Let all the pressure cools off, before opening the lid.
4. Check the boiled egg by inserting a tooth pick , when tooth pick comes out clean, the beaten eggs r cooked well.
5. Once the boiled egg mixture is cooled, cut them into cubes.
6. Heat oil in a Kadai and add mustard seeds, when they crack, add cumin seeds, urad dal, channa dal and curry leaves, let them fry to golden brown.
7. Add onion pieces, green chilies and sauté them until onions are translucent. Add ginger garlic paste and saute it till the entire raw flavor is gone.
8. Add red chili powder, salt and stir them too in medium flame, once the spices get mixed well, stirring constantly add ½ cup milk and cook it for another 2 mins stirring. Close the lid and let the curry cook for a min or 2.
9. Add the already cubed egg pieces to the gravy, stir them occasionally.
10. Check the taste and add garam masala, Let it cook until the oil separates.
11. Switch off the stove and top it with cilantro leaves and serve it with Plain rice or fried rice or jeera rice or Mint rice or spinach rice.

Masala Egg Cube Curry

Badam Paneer Butter Masala

This is my version of paneer butter masala with Almonds (badam). There are several varieties of Paneer dishes but, Paneer butter masala is one of the famous paneer dishes, we always order from restaurants. The rich flavor and the color of the dish always welcomes us to the table. It is a north Indian food but is a heart winner for all regions.

When we go to a restaurant with a big crowd, paneer butter masala has to be ordered, as no one could go wrong on this mouth watering creamy orange calcium loaded dish. When eaten with butter nan or paratha it is delicious.

My son eats cashews but, he don’t prefer almonds. So, I look ways to sneak in almonds into my dishes. This is one of the recipe that makes it even tastier with almonds,  giving its own delicious creamy texture, taste and a heart healthy food.

Restaurants load this dish with cream and butter, and I don’t use cream in my home. Not that I don’t like it, it is not heart friendly. So, I replace it with almonds and milk to give that creamy taste. The art of home cooking is to make these delicious rich foods  into a healthy version and lip snacking with the ingredients available in our pantry.

Tips to make this recipe in 30 min.

1. Select a wide pan.
2. Grind onions.
3. Instead of blanching and grinding tomatoes, I use store bought crushed tomatoes ( very flavor full and gives the texture to the dish)
4. Always have some paneer in the freezer (If I know that I making this dish in advance, I make my own fresh paneer too)
5. Get all the ingredients side by side in to a wide plate, since cooking is all about layering one after other.

Let’s start the recipe-

Ingredients:

• 1 cup of Paneer, cut into 1 inch cubes (I used store bought fried paneer, if you have regular paneer, sauté them with little oil on all sides and take them into a separate plate)
• 1 small can of crushed tomatoes
• 1 large onion grind to paste
• 1 cup of almond powder (Take 1 cup of raw almonds into a blender and grind it to a fine powder)
• ½ tsp Jeera / Cumin Seeds
• 1 inch Cinnamon
• 3 Cloves
• 1 Bay Leaf
• 1 tbsp ginger garlic paste
• 2 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tsp turmeric
• 1 tsp Sugar (Optional but recommended)
• 1 Tbsp Kasuri Methi/Dried Fenugreek Leaves
• 3 Tbsp’s Oil/butter
• 2 tbsps chili powder or adjust to taste
• Salt to taste

Note- if you use kashmiri chili powder you get the right color, if you don’t have kashmiri chili powder, you might need to use little red food color.

Directions-

1. Heat 3 tbsp of butter (I used 2 tbsp oil and 1 tbsp butter) in a pan, add cinnamon, cloves, bay leaf, jeera and let them saute for a min.
2. Add onion paste and saute till brown. Add ginger-garlic paste. Saute for 3 minutes. Add half of chili pwd and combine.
3. Add tomato puree and saute it for a min, to this add crushed kasuri methi, coriander pwd, cumin pwd, turmeric , chili powder and salt. Stir and let it simmer for 3 mts.
4. Add almond powder and stir it 2 cups of water, it takes little extra time (10 mins) to cook almond powder. With the lid closed let all the ingredients cook together stirring once in a while.
5. Add 1 cup of milk (add milk at once into the dish, if you add slowly, it will curdle up and the final dish will not be that appealing) and let it cook for 5 mins with the lid closed and occasional stirring.
6. During the above 5 mins, take a bowl of hot water and let the fried paneer sit in this hot water till the paneer becomes soft.
7. Add the softened paneer and simmer for 2 minutes or till you get the desired curry consistency..
8. Let the curry sit for 10 mins before serving.Garnish with coriander leaves.

Serve hot with rotis, naan, paratha or chapathi or simple vegetable pulav.

I hope you all will enjoy this recipe with heart healthy almonds.

Badam Paneer Butter Masala with Chapathi

Ragi Muddha with Mutton Gravy

This dish is contributed from my neighbor Swapna. She is a very good cook. I often hear from her about this ‘Ragi Muddha’  or ‘Ragi Sankati’, which I am not familiar with at all. She offered me to taste as it is very good for adults and kids. I gave it to my kids with ghee on top and they loved it. Latter i ate it with tomato Dal and it is really really excellent. Thanks swpana for this deliciously healthy recipe and for sure i am going to include this in my weekly menu.  This is a popular Rayalaseema dish.

So i started my research and found so many interesting things. Here are the highlights-

‘Finger Millet’ aka ‘Ragi’ is a very healthy dish both for the physically hard working as well as those with diabetes. It is indeed very healthy for children. It is high in protein and calcium, but very low in carbohydrates. Therefore, unlike rice or wheat, it is best for those with sugar complaints. It is almost synonymous with the best of traditional foods, simple, tasty, nutritious and wholesome.

This Ragi can be given to an infant as old as 5+ months since it is very easily digested and gives a whole lot nutrients.

Here is her recipe-

Ingredients

• 1 Cup Rice (sona masoori)
• 4 Tsp Ragi flour
• 1/4 tsp Salt
• 3 Cups Water

Directions-

1. Take a wide bottomed vessel (I use the pressure cooker w/o lid).
   Wash the rice and add water and salt. Let the rice cook in the cooker without lid on medium heat.
   Allow it to fully cook (takes around 15-20mins).
   When there is only little water left (approx. 3-4 tbsp) in the vessel, add ragi flour.
2. Do not heap the flour on the rice, spread it over the surface.
3. Let it boil for 2mins and then take a wooden spoon and mix the rice and  flour (mix from bottom to top). While doing this keep the heat in low and mix as quickly as possible so that the rice and flour are well mixed.

Ragi Muddha tastes good with any pullakoora (pulusu) or Non Vegetarian Gravy curry or tomato Dal.

Ragi Muddha with Tomato Pappu

Here is her Mutton Pulusu  recipe–

• 1 pound of Mutton (mix of bones and meat)
• 2 tbsp  Oil
• 1 small Onion small chopped
• 1 medium Tomato chopped
• 1/4 tsp Turmeric
• 4 cups Water

For masala –
Grind the below items:

• 1 1/2 big Onion big
• 1 Small Tomato
• 1 Cup Shredded Coconut (fresh/frozen)
• 5 Green chilies
• 1 tsp Ginger-Garlic paste (try using fresh)
• 1 tbsp Coriander leaves chopped
• Salt to taste

Directions-

1. Wash Mutton pcs with salt, turmeric and water.
2. Grind the above listed masala items to paste using little water.
3. Heat oil in a pressure cooker.  Add chopped onion and let it fry for until it is transparent.
4. Add chopped tomato and fry until tomato becomes soft and mushy.
5. Add  mutton pieces,turmeric and fry for a min.  Add the above grinded masala paste and mix well for 3mins.
6. Add water and pressure cook upto 7whistles. After the pressure cools, take off the lid and adjust the taste if needed.
7. Garnish with coriander leaves.

Goes well with tiffins like dosa, idli, Roti or Biriyani or ragi muddha.

Ragi Muddha with Mutton Pulusu