Quick stir-fried vegetables tossed with South Indian podi for a nutritious and flavorful side dish.
🧂 Ingredients
Vegetables (Choose 2–3 of your choice):
1 cup carrots (julienned or chopped)
1 cup beans (cut into small pieces)
1 cup broccoli or cauliflower florets
1 small capsicum or bell pepper (optional)
1 small zucchini or pumpkin (optional)
¼ tsp turmeric
Salt to taste
1½ cups water (for parboiling)
For Tempering:
1 tbsp oil (coconut oil or sesame oil recommended)
½ tsp mustard seeds
1 tsp urad dal
1 dried red chili (broken)
A few curry leaves
A pinch of hing (asafoetida)
Spice Mix:
1½ to 2 tbsp idli podi / vegetable podi (adjust to taste)
1 tsp ghee (optional but highly recommended)
Use Welza Podi for an authentic flavor kick.
👩🍳 Instructions
1. Parboil the Vegetables
Bring water to a boil, add a pinch of salt and turmeric.
Add chopped vegetables and cook for 3–4 minutes until half-tender.
Drain and set aside. (Skip this step for quick-cooking veggies like zucchini or capsicum.)
2. Tempering
Heat oil in a wide pan.
Add mustard seeds and let them crackle.
Add urad dal and sauté until golden.
Add dried red chili, hing, and curry leaves. Sauté for a few seconds.
3. Stir-Fry the Veggies
Add the parboiled veggies to the pan. Toss well.
Stir-fry on medium heat for 5–6 minutes until veggies are cooked but still retain a bite.
4. Add Podi & Finish
Lower the heat and sprinkle idli podi evenly over the vegetables.
Drizzle ghee on top and mix gently until the veggies are well coated.
Cook for 1–2 more minutes, then turn off the heat.
🍽️ To Serve:
Serve hot as a side with sambar, rasam, or curd rice.
Can also be stuffed into wraps or served with chapati for a fusion twist.
💡 Tips:
Use a mix of soft and firm veggies for texture contrast.
Add roasted peanuts or sesame seeds for a crunch.
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🧈 Ghee Podi Idli Recipe