South Indian Vegetable Rice | Easy Lunchbox Recipe
South Indian Vegetable Rice is a delicious flavor-packed one-pot rice recipe prepared using vegetables of your choice along with sambar powder. Serve it with a quick yogurt salad (raita) for lunch, lunchbox, or dinner.
Servings: 4
Calories: 373kcal
Equipment
Ingredients
- 1 cup Basmati rice or Sona masuri
- 1 tablespoon Vegetable Oil
- 2 tablespoon Broken cashews
- ¼ teaspoon Hing Asafoetida
- 1 Dry red chilli optional
- 1 Onion chopped
- 1 inch Ginger grated
- 2 Green chillies chopped
- 2 tablespoon Sambar powder homemade or store-bought
- Coriander leaves for garnish
- Salt to taste
Vegetables, chopped finely of your choice
- 1 Carrot
- 1 Capsicum
- 1 Potato
- ¼ cup Frozen Green peas
- ¼ cup Frozen sweet corn
Yogurt salad or raita for serving
- ½ cup Yogurt
- 1 tablespoon Coriander leaves chopped
- 1 Onion chopped
- 1 Green chilli chopped
- Salt to taste
- Black salt or chaat masala pinch (optional)
Instructions
- Wash the basmati rice in water 3 to 4 times and soak for 15 to 30 minutes.1 cup Basmati rice or Sona masuri
- Heat oil in a pan. Add cashews, hing, and dry red chile broken and saute until cashews turn light golden.1 tablespoon Vegetable Oil, 2 tablespoon Broken cashews, ¼ teaspoon Hing, 1 Dry red chilli
- Add the onion, Ginger, and green chilies and saute until the onion becomes translucent.1 Onion, 1 inch Ginger grated, 2 Green chillies
- Now add the chopped vegetables, salt, sambar powder and saute for 2 minutes.2 tablespoon Sambar powder, Salt to taste, 1 Carrot, 1 Capsicum, 1 Potato, ¼ cup Frozen Green peas, ¼ cup Frozen sweet corn
- Drain the soaked rice and add it along with 2 cups of water. Once it comes to a boil, cover it with the lid, switch the flame to low, and cook for 10 minutes or until water is absorbed and the rice is cooked completely.
- Garnish it with coriander leaves. Serve with yogurt salad or raita and enjoy.Coriander leaves
For the yogurt salad
- Add yogurt, coriander leaves, onion, green chilies, and salt to taste and mix well in a bowl. If yogurt is very thick, add 2 tablespoon of water to it and mix well.½ cup Yogurt, 1 tablespoon Coriander leaves, 1 Onion, 1 Green chilli, Salt, Black salt or chaat masala
Notes
- Today, I used MTR sambar powder to make this rice recipe. If I find time, I will make my own sambar powder. Always add sambar powder in increments and adjust to your liking as the taste of each store-bought sambar powder varies.
- To make this vegetable rice, vangi bhat masala can be used instead of sambar powder.
- Adjust all ingredients to taste.
- Add vegetables to your choice. You can add cauliflower, beans, etc.
- If you are serving this for kids, you can skip green chilies, deseed them or slit and add them.
- If using leftover rice, after adding veggies and sambar powder, add ¼ cup of water, cover with lid, and cook until veggies are cooked; then add the leftover rice and cook until heated through.
Nutrition
Calories: 373kcal | Carbohydrates: 67g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 435mg | Potassium: 689mg | Fiber: 8g | Sugar: 8g | Vitamin A: 3530IU | Vitamin C: 61mg | Calcium: 83mg | Iron: 2mg