One-Pot Podi Rice (South Indian Chili Garlic Peanut Rice)

Podi rice made with a dry chili garlic peanut chutney, is a brilliant flavorful Indian fried rice. One-pot gluten-free meal, nutfree option. It’s filled with garlic, dry chilies, and curry leaves and packs a flavor punch!

This super flavorful Podi Rice is the Indian fried rice you wish in your repertoire! The chili garlic curry leaf (podi) chutney(think dryish curry paste), tossed with veggies, tofu and rice, elevates your entire dish to flavor town! The chutney is usually utilized in South Indian cuisine to function a side with idli (that’s steamed rice and lentil cakes) or other sides. It would be best to double, triple or quadruple this recipe and keep some dry chutney available to serve with other South Indian or Maharashtrian dishes.

Often the podi ingredients anre dry toasted or frivolously cooked before mixing to make the chutney. We don’t must are cook the podi chutney ingredients, because we’re going to cook the combination once we make the rice. If you must keep the podi chutney for longer, you must saute the garlic a bit bit in oil and roast the peanuts, then make the chutney and store. 

Why You’ll Love Podi Rice

• Easy to make, one pot meal
• Full of flavor
• Gluten-free with soy-free and nut-free options
• Addictive podi chutney that’s delicious in all types of dishes!

I take advantage of a combination of rice and quinoa here. You need to use all rice, all quinoa or brown rice or other cooked grains as well.

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Podi Rice (South Indian Chili Garlic Peanut Rice)

Podi rice made with a dry chili garlic peanut podi chutney, is a brilliant flavorful Indian fried rice. One-pot gluten-free meal, nutfree option

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: dinner, Major, Major Course

Cuisine: Indian, South Indian

Servings: 4

Calories: 299kcal

Creator: Vegan Richa

Ingredients

For the podi chutney:

• 8-10 cloves garlic peeled
• 2 tablespoons raw peanuts or roasted unsalted peanuts
• 10 curry leaves fresh or frozen or dried
• 2 dried red chilies or one large Kashmiri red chili. The Kashmiri chilies are less spicy. Use cayenne or Indian red chilies for warmer.
• 1/4 teaspoon salt
• 1/2 teaspoon sugar

For the rice:

• 3/4 cup (138.75 g) White Indian Basmati rice
• 1/4 cup (42.5 g) quinoa or use more white basmati rice
• 1/4 teaspoon salt
• 2 cups (473.18 ml) water

For the chutney rice stir fry:

• 2 teaspoons oil divided
• 1/2 teaspoon mustard seeds
• 6 fresh or frozen curry leaves
• 7 ounces (198.45 g) firm or extra firm tofu pressed and cubed
• 1/2 cup (118.29 g) chopped bell pepper red or green or a combination of each
• 1/2 cup (70 g) chopped carrots and peas
• 1/2 cup other chopped vegetables that you simply like corresponding to cauliflower, green beans or edamame
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1 tablespoon soy sauce , use tamari for gluten-free, coconut aminos for soyfree
• 1/4 teaspoon salt
• 2 teaspoons lemon juice

For garnish:

• cilantro and more lemon juice

Instructions

Make the podi chutney:

• Add the garlic, peanuts, curry leaves, red chili, salt, and sugar to a food processor and process until the garlic and the peanuts are chopped up right into a course meal sort of texture. You would like to pulse it or process it for 15 seconds, then scrape the edges after which process again. Depending on the scale of the chili, it will probably get stuck within the food processor, and so can the garlic cloves. I’m using a mini food processor. In case your food processor is far larger, and also you’re having a tricky time processing the mixture, you may as well use a smaller blender to do that or simply double the recipe on your food processor.

Make the rice:

• Wash and drain the rice and quinoa and add to a saucepan with the salt and water and cook it over medium heat for six to 7 minutes or until the water is rapidly boiling. Then, reduce the warmth to medium low, partly cover the pot, and cook for one more 8 to 10 minutes or until the rice and quinoa are cooked to preference. Switch off the warmth, fluff very well, and put aside.

Make the podi stir fry:

• Heat 1 teaspoon oil over medium high heat in a big skillet. Once hot add the mustard seeds and allow them to begin to pop or change color significantly. Then add the curry leaves and the tofu and cook until the tofu is golden around the sides. Stir a couple of times to get more of the sides of the tofu to show golden.

• One tofu is cooked, add the entire garlic-chili-peanut podi chutney mix into the pan and blend very well. Add one other teaspoon of oil and cook until the garlic doesn’t smell raw. This may take anywhere from 3 to five minutes. Then add within the peppers, vegetables, coriander, turmeric, and salt and blend very well. Add within the soy sauce and blend in and cook until the veggies are tender-crisp to preference, then add within the cooked rice-quinoa mixture and lemon juice and blend very well.

• Reduce the warmth to low and canopy with the lid. Let it steam for two minutes, then turn off the warmth, open the lid, and fluff the rice mixture again.

• Close the lid and let it sit for just a few minutes for the podi flavor to meld and get stronger, before serving. Garnish with cilantro and more lemon juice, as needed.

Notes

Store: store in a closed container refrigerated for upto 3 days.
Serve: You’ll be able to serve this rice by itself, as it is rather flavorful with the entire garlic, or you may as well serve it with some coconut chutney, sambar, or any dal or raita or simply plain, non-dairy yogurt spiced with salt and cumin.
Brown rice. Just cook your brown rice nonetheless you want and add 2 cups of the cooked rice into the pan when the veggies are done cooking, mix well. Add a bit more salt, if needed.
To make this soy-free omit the tofu or use soy-free tofu, corresponding to pumpkin seed tofu or mychickpea tofu.. You may as well use a cup of cooked chickpeas as a substitute.
To make this peanut-free, use other nuts, corresponding to cashews or almond slivers. To make it completely nut free, use sunflower seeds.

Nutrition

Nutrition Facts

Podi Rice (South Indian Chili Garlic Peanut Rice)

Amount Per Serving

Calories 299
Calories from Fat 72

% Every day Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 613mg27%

Potassium 378mg11%

Carbohydrates 46g15%

Fiber 4g17%

Sugar 3g3%

Protein 12g24%

Vitamin A 2616IU52%

Vitamin C 147mg178%

Calcium 129mg13%

Iron 3mg17%

* Percent Every day Values are based on a 2000 calorie weight-reduction plan.

Ingredients and Substitutions

• podi chutney – This can be a flavorful mixture of garlic, raw peanuts (aka green peanuts), curry leaves, dried red chilies, salt, and sugar. Use other nuts or sunflower seeds instead of the peanuts, if needed.
• rice and quinoa – The mixture of rice and quinoa gives this dish move texture, flavor, fiber, and protein than rice by itself. You may as well use brown rice, in case you prefer.
• mustard seeds and curry leaves – These whole spices give the stir fry an incredible flavor! Use fresh or frozen curry leaves.
• tofu – Tofu brings the protein. You need to use soy-free tofu like pumpkin seed tofu or my chickpea tofu. A cup of cooked chickpeas may also work instead of the tofu on this recipe.
• veggies – Bell pepper and peas and carrots bring flavor and texture to this podi rice stir fry. You’ll also add extra veggies of your selection, like cauliflower or edamame.
• salt and dried spices – These boost the flavour of the stir fry much more!
• lemon juice – Lemon adds acidity to brighten up the entire gorgeous flavors on this dish.

Suggestions

To make it completely nut free, use sunflower seeds.

Do press your tofu. You’ll be able to prep the entire veggies while it presses, and it makes the feel so significantly better.

Don’t skimp on cooking the tofu! Take the time to let it turn golden on the sides for the perfect texture and flavor.

Be sure that you fluff the rice well after cooking for the perfect texture.

Methods to Make Podi Chutney Rice

Add the garlic, peanuts, curry leaves, red chili, salt, and sugar to a food processor and process until the garlic and the peanuts are chopped up right into a course meal sort of texture. You would like to pulse it or process it for 15 seconds, then scrape the edges after which process again.

Depending on the scale of the chili, it will probably get stuck within the food processor, and so can the garlic cloves.

I’m using a small, 3 cup food processor. In case your food processor is far larger, and also you’re having a tricky time processing it, you may as well use a smaller blender to do that or simply double the recipe on your food processor.

Wash and drain the rice and quinoa and add to a saucepan with the salt and water and cook it over medium heat for six to seven minutes or until the water is rapidly boiling.

Then, reduce the warmth to medium low, partly cover the pot, and cook for one more eight to 10 minutes or until the rice and quinoa are cooked to preference.

Switch off the warmth, fluff very well, and put aside.

Heat a teaspoon oil over medium high heat in a big skillet. Once hot, add the mustard seeds and allow them to begin to pop or change color significantly.

Add the curry leaves and the tofu and cook until the tofu is golden around the sides. Stir a couple of times to get more of the sides of the tofu to show golden.

One tofu is cooked, add the entire garlic-chili-peanut podi chutney mix into the pan and blend very well.

Add one other teaspoon of oil and cook until the garlic doesn’t smell raw. This may take anywhere from three to 5 minutes.

Now, add within the peppers, vegetables, coriander, turmeric, and salt and blend very well. Stir within the soy sauce and and cook until the veggies are tender-crisp to preference, then add within the cooked rice-quinoa mixture and lemon juice and blend very well. 

Reduce the warmth to low and canopy with the lid. Let it steam for 2 minutes, then turn off the warmth, open the lid, and fluff the rice mixture again.

Close the lid and let it sit for just a few minutes before serving. Garnish with cilantro and more lemon juice, as needed. 

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