Mixed Vegetable Stir Fry with Nuvvula Podi
Mixed Vegetable Vepudu is a weeknight staple in most South Indian homes — quick, dry, and deeply satisfying. What lifts this version is Nutty Nuvvula Podi added straight into the kadai, coating each piece of vegetable in a roasted, nutty sesame crust as it cooks. The result is a vepudu that has real body and a gentle heat from the endu mirchi — no extra masala needed.
Prep: 10 min | Cook: 15 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 tbsp Nutty Nuvvula Podi
- 2 cups mixed vegetables, cut into small pieces (carrot, beans, capsicum, potato — any combination)
- 1 tbsp oil
- 1 tsp mustard seeds (aavalu)
- 8-10 leaves curry leaves (karivepaku)
- 2 dried red chillies (endu mirchi)
- 1/4 tsp turmeric (pasupu)
- salt to taste salt
Method
- Heat oil in a kadai on medium-high flame. Once the oil shimmers, add mustard seeds and let them splutter.
- Add the dried red chillies and curry leaves — they will crackle and turn fragrant within seconds.
- Add the mixed vegetables and turmeric. Toss well to coat, then spread them out in the kadai and cook on high heat for 8-10 minutes, stirring occasionally, until the edges start to brown and the vegetables are just tender.
- Lower the flame and sprinkle the Nutty Nuvvula Podi evenly over the vegetables. Toss everything together so the sesame coats each piece — you will see the podi darken slightly as it toasts against the hot vegetables.
- Taste for salt and adjust. Cook for one more minute so the sesame crust sets, then take off the heat. Serve hot with roti or as a side with annam and dal.
✓ High Protein | ✓ High Fibre | ✓ Rich in Iron | ✓ Source of Calcium | ✓ Source of Potassium