Authentic Andhra Mutton Fry Recipe (Andhra Mutton Vepudu) – Spicy, Fiery, and Finger-Licking Good!

Andhra Mutton Fry (Vepudu) – Fiery, Spicy & Bursting with South Indian Flavor!

If you're craving something bold, fiery, and absolutely packed with flavor, Andhra Mutton Fry—locally known as “Mamsam Vepudu”—is here to knock your taste buds out (in a good way, of course)! This dish is a staple in Telugu households and a superstar at Sunday lunches. Loaded with red chilies, curry leaves, and juicy chunks of mutton, this is not your regular fry curry. This is spicy, this is rustic, and this is Andhra-style.

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📝 Why You’ll Love This Dish

• Authentically spicy – true to Andhra’s legendary heat.
• Minimal ingredients, maximum flavor.
• Works perfectly with rice or roti.
• Totally customizable—adjust spice to taste (or risk breathing fire 🔥).

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🛒 Ingredients You’ll Need

For Pressure Cooking the Mutton:

• 500g mutton (bone-in preferred)
• ½ tsp turmeric powder
• Salt to taste
• 1 cup water

For Frying:

• 3 tbsp oil (preferably groundnut or sunflower)
• 2 medium onions, finely chopped
• 2 green chilies, slit
• 1 sprig curry leaves
• 1 tbsp ginger-garlic paste
• 2 tsp red chili powder (adjust to heat preference)
• ½ tsp coriander powder
• ¼ tsp garam masala
• Salt to taste
• Fresh coriander leaves (for garnish)

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🍳 Step-by-Step Recipe – Andhra Mutton Fry (Dry Style)

Step 1: Pressure Cook the Mutton

1. Add the cleaned mutton, turmeric, salt, and water to a pressure cooker.
2. Cook for 4-5 whistles (or until tender). Let the pressure release naturally.
3. Save the stock (don’t waste that magic liquid gold).

Step 2: Fry the Spices

1. Heat oil in a wide pan. Add onions and sauté till golden brown.
2. Add curry leaves, slit green chilies, and ginger-garlic paste. Sauté until the raw smell goes.

Pro Tip: Don’t skip the curry leaves. They’re not just garnish—they’re the soul of South Indian cooking!

Step 3: Spice It Up

1. Add chili powder, coriander powder, and salt. Mix well.
2. Now toss in the cooked mutton pieces. Mix everything gently.
3. Fry on medium heat for 10–15 minutes, stirring occasionally.

Step 4: Dry It Out

1. Continue sautéing until the masala coats the mutton and oil begins to separate.
2. Sprinkle garam masala and chopped coriander.
3. Serve hot with steamed rice, lemon slices, and raw onions.

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🍚 What to Serve With Andhra Mutton Fry?

• Steamed rice + rasam – classic combo.
• Chapati or phulka – if you want to go low-carb (no promises on spice though).
• As a starter – just serve with lemon wedges and watch it vanish.

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🔥 Want to Dial Up the Heat?

Add crushed black pepper, or dry roast 3–4 red chilies with curry leaves before adding the mutton. Thank me later (with tissues 😅).

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📌 Cooking Tips for Perfect Andhra Mutton Fry

• Don't skip pressure cooking: It ensures tender meat and flavorful broth.
• Fry patiently: Low and slow sautéing makes the masala cling to the meat.
• Fresh curry leaves: Don’t even think of skipping them.

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🤔 FAQs

❓Can I make this with boneless mutton?

Yes, but bone-in gives a richer taste.

❓How long does it keep?

In the fridge: 2–3 days. Just reheat with a dash of water.

❓Can I cook it in ghee?

Totally! Ghee adds depth and richness—especially for festive versions.

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❤️ Final Thoughts

This Andhra Mutton Fry isn't just food—it's a whole experience. It’ll make your nose run, your eyes water, and your heart happy. Whether you’re cooking for a family get-together or trying to impress your South Indian friend who swears nothing beats their amma’s mutton fry—this one will do the job.

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