Cabbage Stir Fry with Nuvvula Podi
Cabbage Vepudu is a weeknight staple in most South Indian homes — quick, dry, and full of crunch. Adding Nutty Nuvvula Podi into the pan halfway through cooking brings a warm, roasted sesame depth that ties the whole dish together. The nutty fragrance hits the moment it touches the hot oil, and from there, you just have to toss and serve.
Prep: 10 min | Cook: 10 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 tsp Nutty Nuvvula Podi
- 2 cups cabbage, finely shredded
- 1 tsp ghee (neyyi)
- 1 tsp oil
- 1/2 tsp mustard seeds (aavalu)
- 1 sprig curry leaves (karivepaku)
- 1 dried red chilli (endu mirchi)
- 1/4 tsp turmeric (pasupu)
- to taste salt
Method
- Heat oil and ghee together in a kadai over medium-high flame until the oil shimmers.
- Add mustard seeds and let them splutter, then drop in the curry leaves and dried red chilli — they will crackle and turn fragrant within seconds.
- Add the shredded cabbage and turmeric, season with salt, and toss everything together on high heat. The cabbage should stay slightly firm — do not cover the pan or it will go limp.
- Once the cabbage has softened at the edges but still has some bite — about 4 to 5 minutes — lower the flame and add the Nutty Nuvvula Podi.
- Toss well so the podi coats the cabbage evenly. You will smell the roasted sesame come alive in the heat of the pan. Cook for one more minute, then take off the flame.
- Serve hot alongside rice and dal, or as a side with chapati.
✓ High Protein | ✓ High Fibre | ✓ Rich in Iron | ✓ Source of Calcium | ✓ Source of Potassium