Podi rice made with a dry chili garlic peanut chutney, is a brilliant flavorful Indian fried rice. One-pot gluten-free meal, nutfree choice. It’s full of garlic, dry chilies, and curry leaves and packs a taste punch!
This tremendous flavorful Podi Rice is the Indian fried rice you want in your repertoire! The chili garlic curry leaf (podi) chutney(suppose dryish curry paste), tossed with veggies, tofu and rice, elevates all the dish to taste city! The chutney is usually utilized in South Indian delicacies to function a aspect with idli (that’s steamed rice and lentil desserts) or different sides. You’ll want to double, triple or quadruple this recipe and hold some dry chutney readily available to serve with different South Indian or Maharashtrian dishes.
Normally the podi components anre dry toasted or calmly cooked earlier than mixing to make the chutney. We don’t must are prepare dinner the podi chutney components, as a result of we’re going to prepare dinner the combination once we make the rice. If you wish to hold the podi chutney for longer, you need to saute the garlic just a little bit in oil and roast the peanuts, then make the chutney and retailer.
Desk of Contents
Why You’ll Love Podi Rice
- Simple to make, one pot meal
- Full of taste
- Gluten-free with soy-free and nut-free choices
- Addictive podi chutney that’s scrumptious in all types of dishes!
I take advantage of a mixture of rice and quinoa right here. You need to use all rice, all quinoa or brown rice or different cooked grains as effectively.
Extra Fast Rice Recipes
Recipe Card
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 choice
Servings: 4
Energy: 299kcal
Substances
For the podi chutney:
- 8-10 cloves garlic peeled
- 2 tablespoons uncooked peanuts or roasted unsalted peanuts
- 10 curry leaves contemporary or frozen or dried
- 2 dried crimson chilies or one giant Kashmiri crimson chili. The Kashmiri chilies are much less spicy. Use cayenne or Indian crimson 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 g) quinoa or use extra white basmati rice
- 1/4 teaspoon salt
- 2 cups (473 ml) water
For the chutney rice stir fry:
- 2 teaspoons oil divided
- 1/2 teaspoon mustard seeds
- 6 contemporary or frozen curry leaves
- 7 ounces (200 g) agency or further agency tofu pressed and cubed
- 1/2 cup (118 g) chopped bell pepper crimson or inexperienced or a mixture of each
- 1/2 cup (70 g) chopped carrots and peas
- 1/2 cup different chopped greens that you simply like equivalent to cauliflower, inexperienced beans or edamame
- 2 teaspoons floor 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 extra lemon juice
Directions
Make the podi chutney:
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Add the garlic, peanuts, curry leaves, crimson chili, salt, and sugar to a meals processor and course of till the garlic and the peanuts are chopped up right into a course meal type of texture. You need to pulse it or course of it for 15 seconds, then scrape the perimeters after which course of once more. Relying on the scale of the chili, it may get caught within the meals processor, and so can the garlic cloves. I am utilizing a mini meals processor. In case your meals processor is way bigger, and also you’re having a troublesome time processing the combination, you may also use a smaller blender to do that or simply double the recipe to your meals processor.
Make the rice:
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Wash and drain the rice and quinoa and add to a saucepan with the salt and water and prepare dinner it over medium warmth for six to 7 minutes or till the water is quickly boiling. Then, scale back the warmth to medium low, partly cowl the pot, and prepare dinner for one more 8 to 10 minutes or till the rice and quinoa are cooked to choice. Swap off the warmth, fluff rather well, and put aside.
Make the podi stir fry:
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Warmth 1 teaspoon oil over medium excessive warmth in a big skillet. As soon as scorching add the mustard seeds and allow them to begin to pop or change colour considerably. Then add the curry leaves and the tofu and prepare dinner till the tofu is golden across the edges. Stir a couple of times to get extra of the sides of the tofu to show golden.
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One tofu is cooked, add all the garlic-chili-peanut podi chutney combine into the pan and blend rather well. Add one other teaspoon of oil and prepare dinner till the garlic doesn’t odor uncooked. It will take anyplace from 3 to five minutes. Then add within the peppers, greens, coriander, turmeric, and salt and blend rather well. Add within the soy sauce and blend in and prepare dinner till the veggies are tender-crisp to choice, then add within the cooked rice-quinoa combination and lemon juice and blend rather well.
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Scale back the warmth to low and canopy with the lid. Let it steam for two minutes, then flip off the warmth, open the lid, and fluff the rice combination once more.
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Shut the lid and let it sit for a couple of minutes for the podi taste to meld and get stronger, earlier than serving. Garnish with cilantro and extra lemon juice, as wanted.
Notes
Serve: You possibly can serve this rice by itself, as it is extremely flavorful with all the garlic, or you may also 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. Simply prepare dinner your brown rice nonetheless you want and add 2 cups of the cooked rice into the pan when the veggies are finished cooking, combine effectively. Add a bit extra salt, if wanted.
To make this soy-free omit the tofu or use soy-free tofu, equivalent to pumpkin seed tofu or mychickpea tofu.. You may as well use a cup of cooked chickpeas as an alternative.
To make this peanut-free, use different nuts, equivalent to cashews or almond slivers. To make it fully nut free, use sunflower seeds.
Diet
Diet Details
Podi Rice (South Indian Chili Garlic Peanut Rice)
Quantity Per Serving
Energy 299
Energy from Fats 72
% Day by day Worth*
Fats 8g12%
Saturated Fats 1g6%
Sodium 613mg27%
Potassium 378mg11%
Carbohydrates 46g15%
Fiber 4g17%
Sugar 3g3%
Protein 12g24%
Vitamin A 2616IU52%
Vitamin C 147mg178%
Calcium 129mg13%
Iron 3mg17%
* % Day by day Values are primarily based on a 2000 calorie weight-reduction plan.
Substances and Substitutions
- podi chutney – This can be a flavorful mixture of garlic, uncooked peanuts (aka inexperienced peanuts), curry leaves, dried crimson chilies, salt, and sugar. Use different nuts or sunflower seeds rather than the peanuts, if wanted.
- rice and quinoa – The combination of rice and quinoa offers this dish transfer texture, taste, fiber, and protein than rice by itself. You may as well use brown rice, for those who favor.
- mustard seeds and curry leaves – These entire spices give the stir fry an incredible taste! Use contemporary 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 will even work rather than the tofu on this recipe.
- veggies – Bell pepper and peas and carrots deliver taste and texture to this podi rice stir fry. You’ll additionally add further veggies of your alternative, like cauliflower or edamame.
- salt and dried spices – These increase the flavour of the stir fry much more!
- lemon juice – Lemon provides acidity to brighten up all the attractive flavors on this dish.
Suggestions
To make it fully nut free, use sunflower seeds.
Do press your tofu. You possibly can prep all the veggies whereas it presses, and it makes the feel so a lot better.
Don’t skimp on cooking the tofu! Take the time to let it flip golden on the sides for the perfect texture and taste.
Be sure you fluff the rice effectively after cooking for the perfect texture.
The right way to Make Podi Chutney Rice
Add the garlic, peanuts, curry leaves, crimson chili, salt, and sugar to a meals processor and course of till the garlic and the peanuts are chopped up right into a course meal type of texture. You need to pulse it or course of it for 15 seconds, then scrape the perimeters after which course of once more.
Relying on the scale of the chili, it may get caught within the meals processor, and so can the garlic cloves.
I’m utilizing a small, 3 cup meals processor. In case your meals processor is way bigger, and also you’re having a troublesome time processing it, you may also use a smaller blender to do that or simply double the recipe to your meals processor.
Wash and drain the rice and quinoa and add to a saucepan with the salt and water and prepare dinner it over medium warmth for six to seven minutes or till the water is quickly boiling.
Then, scale back the warmth to medium low, partly cowl the pot, and prepare dinner for one more eight to 10 minutes or till the rice and quinoa are cooked to choice.
Swap off the warmth, fluff rather well, and put aside.
Warmth a teaspoon oil over medium excessive warmth in a big skillet. As soon as scorching, add the mustard seeds and allow them to begin to pop or change colour considerably.
Add the curry leaves and the tofu and prepare dinner till the tofu is golden across the edges. Stir a couple of times to get extra of the sides of the tofu to show golden.
One tofu is cooked, add all the garlic-chili-peanut podi chutney combine into the pan and blend rather well.
Add one other teaspoon of oil and prepare dinner till the garlic doesn’t odor uncooked. It will take anyplace from three to 5 minutes.
Now, add within the peppers, greens, coriander, turmeric, and salt and blend rather well. Stir within the soy sauce and and prepare dinner till the veggies are tender-crisp to choice, then add within the cooked rice-quinoa combination and lemon juice and blend rather well.
Scale back the warmth to low and canopy with the lid. Let it steam for 2 minutes, then flip off the warmth, open the lid, and fluff the rice combination once more.
Shut the lid and let it sit for a couple of minutes earlier than serving. Garnish with cilantro and extra lemon juice, as wanted.
Steadily Requested Questions
Podi is a Southern Indian spice mix that features chilis, garlic, nuts or seeds, lentils, and dried spices. It’s tremendous flavorful!
Sure! This recipe is of course gluten-free.
To make this peanut-free, use different nuts, equivalent to cashews or almond slivers. To make it fully nut free, use sunflower seeds.
To make this soy-free omit the tofu or use soy-free tofu, equivalent to pumpkin seed tofu or my chickpea tofu. You may as well use a cup of cooked chickpeas as an alternative.
You possibly can serve this rice by itself, as it is extremely flavorful with all the garlic and spice or you may also serve it with some coconut chutney, sambar, or any dal or raita dip, or simply plain, non-dairy yogurt spiced with salt and cumin.
