White Indian Basmati rice Garlic Raw Peanuts Curry leaves Red chillies Carrots Peas Turmeric Soy sauce
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Process garlic, peanuts, curry leaves, red chili, salt, and sugar in a food processor for 15 seconds, then scrape the sides and process again. If necessary, use a smaller blender or double the recipe.
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Cook rice and quinoa with salt and water for 6-7 minutes, reduce heat to medium low, cover, cook 8-10 minutes, fluff, set aside.
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Heat oil, add mustard seeds, curry leaves, tofu, garlic-chili-peanut podi chutney mix, peppers, vegetables, coriander, turmeric, salt, soy sauce, rice-quinoa mixture, and lemon juice. Cook until veggies are tender-crisp, then add rice-quinoa mixture and lemon juice.
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Cover rice mixture and let steam for 2 minutes, then fluff again and add cilantro and lemon juice.
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