Nuvvula Podi Beans Stir Fry
Nuvvula Podi Beans Vepudu is a dry stir-fry that comes together fast and tastes like it took much longer. French beans or cluster beans are cooked in oil until just blistered at the edges, then tossed with Nutty Nuvvula Podi in the final minute — the toasted sesame and dried red chilli do the work of an entire masala, no extra spices needed. The finish is crunchy, nutty, and just enough heat.
Prep: 10 min | Cook: 12 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 tsp Nutty Nuvvula Podi
- 250g French beans or cluster beans, trimmed and cut into 2-inch pieces
- 1.5 tsp oil
- 1/2 tsp mustard seeds (aavalu)
- 6-8 curry leaves (karivepaku)
- 1 dried red chilli (endu mirchi), broken
- a pinch turmeric (pasupu)
- salt to taste salt
Method
- Wash and pat the beans dry — any moisture in the kadai will steam them instead of blister them, so this step matters.
- Heat oil in a kadai on medium-high flame. Once the oil is hot, add mustard seeds and wait for them to pop, then add the dried red chilli and curry leaves — they will crackle and turn fragrant in seconds.
- Add the beans and a pinch of turmeric. Toss to coat in the oil and spread them in a single layer. Cook on high flame without stirring for 2-3 minutes until the undersides start to blister and char slightly at the edges.
- Stir once, spread again, and cook for another 2-3 minutes. The beans should be cooked through but still have a bite — not soft or limp.
- Reduce the flame to low. Add salt and the Nutty Nuvvula Podi directly into the pan. Toss well so every piece of bean is coated in the sesame and chilli powder — you will smell the toasted nuvvulu come alive in the heat.
- Take off the flame immediately and serve hot as a side with rice and dal, or alongside roti.
✓ High Protein | ✓ High Fibre | ✓ Rich in Iron | ✓ Source of Calcium | ✓ Source of Potassium