Meal Prep · South Indian
Kothu Rice
A vibrant and spicy South Indian stir-fry, often made with leftover rice, vegetables, and aromatic spices.
Ingredients
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Step-by-step- Heat oil in a large pan or wok over medium heat. Add mustard seeds and cumin seeds; let them splutter.
- Add curry leaves, green chillies, and ginger-garlic paste. Sauté for 30 seconds until fragrant.
- Stir in chopped onion and cook until translucent, about 5-7 minutes.
- Add diced carrots, bell pepper, and peas. Cook for another 5-7 minutes until vegetables are tender-crisp.
- Stir in the chopped tomato/puree and cook until the oil separates from the mixture, about 3-5 minutes.
- Add turmeric powder, red chilli powder, coriander powder, garam masala, and salt. Sauté for 1-2 minutes until aromatic.
- Add the cooked rice to the pan. Using two spatulas, gently ‘kothu’ (chop and mix) the rice and vegetables together, ensuring the spices are evenly distributed.
- Continue to stir-fry and ‘kothu’ for 5-7 minutes, allowing the rice to absorb the flavors and develop a slightly crispy texture.
- Garnish with fresh coriander leaves and a squeeze of lime juice, if desired. Serve hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 9 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Kothu Rice in an airtight container in the refrigerator.
Freezer Up to 1 month
Freeze in a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat with a splash of water, or in the microwave until thoroughly heated through.
Chef’s Corner
- Using leftover, day-old cooked rice is crucial for the best texture, as it’s drier and less likely to become mushy.
- Don’t hesitate to vigorously ‘kothu’ (chop and mix) with two spatulas while stir-frying to achieve the authentic street-style texture and ensure even flavor distribution.
