Podi Rice

subheading: For the podi chutney:

8 to 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.

¼ teaspoon salt

½ teaspoon sugar

subheading: For the rice:

¾ cup ( 138.75 g) White Indian Basmati rice

¼ cup ( 42 g) quinoa or use more white basmati rice

¼ teaspoon salt

2 cups ( 473 ml) water

subheading: For the chutney rice stir fry:

2 teaspoons oil divided

½ teaspoon mustard seeds

6 fresh or frozen curry leaves

7 ounces ( 200 g) firm or extra firm tofu pressed and cubed

½ cup ( 118 g) chopped bell pepper red or green or a mix of both

½ cup ( 70 g) chopped carrots and peas

½ 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

¼ teaspoon salt

2 teaspoons lemon juice

subheading: For garnish:

cilantro and more lemon juice

subheading: Equipment:

food processor

Directions at veganricha.com

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