Podi Rice – Indian Chili Garlic Peanut fried rice

Podi rice made with a dry chili garlic peanut chutney, is an excellent 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!

bowl of podi rice next to the pan of cooked tofu rice stir fry

This tremendous flavorful Podi Rice is the Indian fried rice you want in your repertoire! The chili garlic curry leaf (podi) chutney(assume dryish curry paste), tossed with veggies, tofu and rice, elevates your complete dish to taste city! The chutney is usually utilized in South Indian delicacies to function a facet with idli (that’s steamed rice and lentil desserts) or different sides. It would be best 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 substances anre dry toasted or frivolously cooked earlier than mixing to make the chutney. We don’t have to are prepare dinner the podi chutney substances, as a result of we’re going to prepare dinner the combo after we make the rice. If you wish to hold the podi chutney for longer, you wish to saute the garlic a bit of bit in oil and roast the peanuts, then make the chutney and retailer. 

podi rice in the pan after cooking
Desk of Contents
close-up of a bowl of podi rice

Why You’ll Love Podi Rice

  • Straightforward to make, one pot meal
  • Filled with taste
  • Gluten-free with soy-free and nut-free choices
  • Addictive podi chutney that’s scrumptious in every kind of dishes!

I exploit a mixture of rice and quinoa right here. You should use all rice, all quinoa or brown rice or different cooked grains as nicely.

Extra Fast Rice Recipes

Recipe Card

bowl of podi rice on the table with cilantro on top

Print Recipe

Podi Rice (South Indian Chili Garlic Peanut Rice)

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

Prep Time15 minutes

Cook dinner Time35 minutes

Complete Time45 minutes

Course: dinner, Major, Major Course

Delicacies: Indian, South Indian

Key phrase: podi chutney rice, podi rice

Servings: 4

Energy: 299kcal

Writer: Vegan Richa

Components

For the podi chutney:

  • 8-10 cloves garlic peeled
  • 2 tablespoons uncooked peanuts or roasted unsalted peanuts
  • 10 curry leaves recent or frozen or dried
  • 2 dried pink chilies or one giant Kashmiri pink chili. The Kashmiri chilies are much less spicy. Use cayenne or Indian pink 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 recent or frozen curry leaves
  • 7 ounces (200 g) agency or further agency tofu pressed and cubed
  • 1/2 cup (118 g) chopped bell pepper pink 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 comparable 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:

  • Add the garlic, peanuts, curry leaves, pink 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 form of texture. You wish 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 possibly 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 far 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 in your meals processor.

Make the rice:

  • 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 an additional 8 to 10 minutes or till the rice and quinoa are cooked to desire. Change off the warmth, fluff very well, and put aside.

Make the podi stir fry:

  • Warmth 1 teaspoon oil over medium excessive warmth in a big skillet. As soon as sizzling 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.

  • One tofu is cooked, add the entire garlic-chili-peanut podi chutney combine into the pan and blend very well. Add one other teaspoon of oil and prepare dinner till the garlic doesn’t odor uncooked. This may take anyplace from 3 to five minutes. Then add within the peppers, greens, coriander, turmeric, and salt and blend very well. Add within the soy sauce and blend in and prepare dinner till the veggies are tender-crisp to desire, then add within the cooked rice-quinoa combination and lemon juice and blend very well.

  • Cut 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.

  • 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

Retailer: retailer in a closed container refrigerated for upto 3 days.
Serve: You possibly can serve this rice by itself, as it is extremely flavorful with the entire 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 accomplished cooking, combine nicely. Add a bit extra salt, if wanted.
To make this soy-free omit the tofu or use soy-free tofu, comparable to pumpkin seed tofu or mychickpea tofu.. You too can use a cup of cooked chickpeas as a substitute.
To make this peanut-free, use different nuts, comparable to cashews or almond slivers. To make it utterly nut free, use sunflower seeds.

Vitamin

Vitamin Details

Podi Rice (South Indian Chili Garlic Peanut Rice)

Quantity Per Serving

Energy 299
Energy from Fats 72

% Every 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%

* % Every day Values are primarily based on a 2000 calorie weight loss plan.

tofu, rice, veggies, and spices in bowls on a kitchen counter

Components and Substitutions

  • podi chutney – This can be a flavorful mixture of garlic, uncooked peanuts (aka inexperienced peanuts), curry leaves, dried pink 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 too can use brown rice, if you happen to desire.
  • mustard seeds and curry leaves – These complete spices give the stir fry a tremendous taste! Use recent or frozen curry leaves.
  • tofu – Tofu brings the protein. You should use soy-free tofu like pumpkin seed tofu or my chickpea tofu. A cup of cooked chickpeas can even work rather than the tofu on this recipe.
  • veggies – Bell pepper and peas and carrots convey 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 the entire beautiful flavors on this dish.

Ideas

To make it utterly nut free, use sunflower seeds.

Do press your tofu. You possibly can prep the entire veggies whereas it presses, and it makes the feel so significantly 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.

Ensure you fluff the rice nicely after cooking for the perfect texture.

Methods to Make Podi Chutney Rice

Add the garlic, peanuts, curry leaves, pink 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 form of texture. You wish 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 possibly get caught within the meals processor, and so can the garlic cloves.

podi chutney ingredients in the food processor, before processing

I’m utilizing a small, 3 cup meals processor. In case your meals processor is far 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 in your meals processor.

podi chutney ingredients in the food processor, before processing
podi chutney in a bowl on the counter

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 an additional eight to 10 minutes or till the rice and quinoa are cooked to desire.

rice and quinoa in a pot on the stove before cooking

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

rice and quinoa in a pot on the stove after cooking

Warmth a teaspoon oil over medium excessive warmth in a big skillet. As soon as sizzling, add the mustard seeds and allow them to begin to pop or change colour considerably.

cooked mustard seeds in the pan

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.

tofu in the pan before cooking
tofu in the pan after cooking

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

adding podi chutney to the pan with the tofu

Add one other teaspoon of oil and prepare dinner till the garlic doesn’t odor uncooked. This may take anyplace from three to 5 minutes.

Now, add within the peppers, greens, coriander, turmeric, and salt and blend very well. Stir within the soy sauce and and prepare dinner till the veggies are tender-crisp to desire, then add within the cooked rice-quinoa combination and lemon juice and blend very well. 

adding veggies to the pan of tofu and podi
tofu and veggies after cooking them
adding peas and carrots to the pan
tofu, veggies, and podi after cooking
adding rice-quinoa mixture to the pan

Cut 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.

pan on the stovetop with the lid on it

Shut the lid and let it sit for a couple of minutes earlier than serving. Garnish with cilantro and extra lemon juice, as wanted. 

Continuously Requested Questions

What’s podi?

Podi is a Southern Indian spice mix that features chilis, garlic, nuts or seeds, lentils, and dried spices. It’s tremendous flavorful!

Is that this gluten-free?

Sure! This recipe is of course gluten-free.

Can this be made nut-free?

To make this peanut-free, use different nuts, comparable to cashews or almond slivers. To make it utterly nut free, use sunflower seeds.

Can this be made soy-free?

To make this soy-free omit the tofu or use soy-free tofu, comparable to pumpkin seed tofu or my chickpea tofu. You too can use a cup of cooked chickpeas as a substitute.

Methods to serve podi rice ?

You possibly can serve this rice by itself, as it is extremely flavorful with the entire 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.

This site uses cookies to offer you a better browsing experience. By browsing this website, you agree to our use of cookies.