Podi Rice – Indian Chili Garlic Peanut fried rice

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(assume dryish curry paste), tossed with veggies, tofu and rice, elevates the whole 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 truffles) or different sides. It would be best to double, triple or quadruple this recipe and maintain some dry chutney readily available to serve with different South Indian or Maharashtrian dishes.

Normally the podi components anre dry toasted or flippantly cooked earlier than mixing to make the chutney. We don’t have to are prepare dinner the podi chutney components, as a result of we’re going to prepare dinner the combo after we make the rice. If you wish to maintain the podi chutney for longer, you need to saute the garlic a little bit 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 should use all rice, all quinoa or brown rice or different cooked grains as properly.

Extra Fast Rice Recipes

Recipe Card

Elements and Substitutions

• podi chutney – It is a flavorful mixture of garlic, uncooked peanuts (aka inexperienced peanuts), curry leaves, dried pink chilies, salt, and sugar. Use different nuts or sunflower seeds instead of 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 can even use brown rice, for those who want.
• mustard seeds and curry leaves – These entire spices give the stir fry an incredible 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 will even work instead of 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 enhance 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’ll be able to 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 one of the best texture and taste.

Be sure you fluff the rice properly after cooking for one of the best texture.

Find out how 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 need to pulse it or course of it for 15 seconds, then scrape the edges after which course of once more.

Relying on the dimensions of the chili, it could 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 tricky time processing it, you may also use a smaller blender to do that or simply double the recipe in 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, cut 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 very 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 shade 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 very 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 very 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 very well. 

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.

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