Podi Rice (South Indian Chili Garlic Peanut Rice)

Name: Podi Rice (South Indian Chili Garlic Peanut Rice)
Prep time: 15 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving
Ingredients: 8-10 cloves garlic; 2 tablespoons raw peanuts; 10 curry leaves; 2 dried red chilies; 1/4 teaspoon salt; 1/2 teaspoon sugar; 3/4 cup White Indian Basmati rice; 1/4 cup quinoa; 1/4 teaspoon salt; 2 cups water; 2 teaspoons oil; 1/2 teaspoon mustard seeds; 6 fresh or frozen curry leaves; 7 ounces firm or extra firm tofu; 1/2 cup chopped bell pepper; 1/2 cup chopped carrots and peas; 1/2 cup other chopped vegetables that you like; 2 teaspoons ground coriander; 1 teaspoon Turmeric; 1 tablespoon soy sauce; 1/4 teaspoon salt; 2 teaspoons lemon juice; cilantro and more lemon juice

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Calories
299 kcal
Course
Main Course, Dinner
Cuisine
Indian

Podi Rice (South Indian Chili Garlic Peanut Rice)

Danielle Hudson

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

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Ingredients

Servings

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 hotter.
1/4 teaspoon salt
1/2 teaspoon sugar

For the rice:

3/4 cup White Indian Basmati rice
1/4 cup quinoa or use more white basmati rice
1/4 teaspoon salt
2 cups water

For the chutney rice stir fry:

2 teaspoons oil divided
1/2 teaspoon mustard seeds
6 fresh or frozen curry leaves
7 ounces firm or extra firm tofu pressed and cubed
1/2 cup chopped bell pepper red or green or a mix of both
1/2 cup chopped carrots and peas
1/2 cup other chopped vegetables that you like such as 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

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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 into a course meal kind of texture. You want to pulse it or process it for 15 seconds, then scrape the sides and then process again. Depending on the size of the chili, it can get stuck in the food processor, and so can the garlic cloves. I'm using a mini food processor. If your food processor is much larger, and you're having a tough time processing the mixture, you can also use a smaller blender to do this or just double the recipe for 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 6 to 7 minutes or until the water is rapidly boiling. Then, reduce the heat to medium low, partly cover the pot, and cook for another 8 to 10 minutes or until the rice and quinoa are cooked to preference. Switch off the heat, fluff really well, and set aside.

Make the podi stir fry:

Heat 1 teaspoon oil over medium high heat in a large skillet. Once hot add the mustard seeds and let them start to pop or change color significantly. Then add the curry leaves and the tofu and cook until the tofu is golden around the edges. Stir once or twice to get more of the edges of the tofu to turn golden.
One tofu is cooked, add all of the garlic-chili-peanut podi chutney mix into the pan and mix really well. Add another teaspoon of oil and cook until the garlic does not smell raw. This will take anywhere from 3 to 5 minutes. Then add in the peppers, vegetables, coriander, turmeric, and salt and mix really well. Add in the soy sauce and mix in and cook until the veggies are tender-crisp to preference, then add in the cooked rice-quinoa mixture and lemon juice and mix really well.
Reduce the heat to low and cover with the lid. Let it steam for 2 minutes, then turn off the heat, open the lid, and fluff the rice mixture again.
Close the lid and let it sit for 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 can serve this rice on its own, as it is very flavorful with all of the garlic, or you can also serve it with some coconut chutney, sambar, or any dal or raita or just plain, non-dairy yogurt spiced with salt and cumin.
Brown rice. Just cook your brown rice however you like 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, such as pumpkin seed tofu or mychickpea tofu.. You can also use a cup of cooked chickpeas instead.
To make this peanut-free, use other nuts, such as cashews or almond slivers. To make it completely nut free, use sunflower seeds.

Nutrition Information

Show Details

Calories 299kcal (15%) Carbohydrates 46g (15%) Protein 12g (24%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 613mg (26%) Potassium 378mg (11%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 2616IU (52%) Vitamin C 147mg (163%) Calcium 129mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 299 kcal

% Daily Value*

Calories	299kcal	15%
Carbohydrates	46g	15%
Protein	12g	24%
Fat	8g	12%
Saturated Fat	1g	5%
Sodium	613mg	26%
Potassium	378mg	8%
Fiber	4g	16%
Sugar	3g	6%
Vitamin A	2616IU	52%
Vitamin C	147mg	163%
Calcium	129mg	13%
Iron	3mg	17%