Servings
Font
Back
Podi Rice (South Indian Chili Garlic Peanut Rice)
5 from 18 votes

Podi Rice (South Indian Chili Garlic Peanut Rice)

Podi Rice combines basmati rice and quinoa with a spicy, garlicky peanut chili podi chutney, infused with curry leaves and turmeric. Stir-fried with tofu and mixed vegetables, it balances fluffy grains with crisp veggie textures and warm, earthy spices. This dish suits those seeking flavorful rice with protein and veggies all in one bowl, offering a hearty, textured meal with layers of spice and aroma.

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

Ingredients

For the podi chutney:
  • 8-10 cloves garlic peeled
  • 2 tablespoons peanut or roasted unsalted peanuts, raw
  • 10 curry leaves fresh or frozen or dried
  • 2 dried red chili 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 basmati rice white Indian
  • 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 neutral cooking oil divided, generic cooking oil
  • 1/2 teaspoon mustard seeds
  • 6 curry leaves fresh or frozen
  • 7 ounces firm tofu pressed and cubed, or extra firm tofu
  • 1/2 cup bell pepper red or green or a mix of both, chopped
  • 1/2 cup carrot chopped
  • 1/2 cup pea chopped
  • 1/2 cup vegetables such as cauliflower, green beans or edamame, other chopped, of your choice
  • 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 and more

Instructions

Make the podi chutney:
    Cup of Yum
  1. 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:
  1. 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:
  1. 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.
  2. 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.
  3. 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.
  4. 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 leftover podi rice in a sealed container in the refrigerator for up to 3 days.
  • Serve the rice on its own or with coconut chutney, sambar, dal, or spiced yogurt for added variety.
  • Substitute brown rice if preferred; adjust cooking method accordingly and increase salt slightly.
  • For soy-free options, omit tofu or replace with alternatives such as pumpkin seed or chickpea tofu.
  • Peanut allergies can be accommodated by using cashews, almond slivers, or sunflower seeds instead.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 299

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.