Vagareli Rice (Curried Rice)

Here’s another one of my “recycle foods” recipes where you can use leftover rice, or khichdi (lentil rice).

This dish is a great way to make your plain rice into a really new and flavorful dish loaded with delicious spices and veggies. It can be eaten alone or with any main dish as a great new addition of flavor!

Vagareli Rice (Curried Rice/Khichdi)

Servings: 6

Ingredients:

• 3-4 cups of leftover rice or khichdi (lentil rice)
• ¼ cup oil
• 1.5 tsp. mustard seeds
• 1.5 tsp. cumin seeds
• 6 cloves
• 9 peppercorns
• 3-inch stick of cinnamon
• 1 medium onion (diced small)
• 2 Tbsp. ginger (grated or paste)
• 2 Tbsp. garlic (minced or paste)
• 2 green chilis
• 2 tomatoes (diced small)
• 2 tsp. salt (add more to taste)
• 1.5 tsp. turmeric
• 2.5 tsp. red chili powder (add more to taste)
• 1 Tbsp. coriander powder
• 1 Tbsp. cumin powder
• 1.5 tsp. garam masala
• ½ cup water
• ½ cup corn kernels (fresh or frozen & thawed)
• ½ cup of mixed peas and carrots (fresh or frozen & thawed)
• ½ cup of diced red bell pepper (optional)

Instructions:

1. In a large pot, heat oil on medium heat.
2. When oil is hot, add in mustard seeds, cumin seeds, cloves, peppercorns, and cinnamon. Allow to toast in heat for about 1-2 minutes or until it becomes aromatic.
3. Add in ginger, garlic, onion, tomatoes, green chilis, salt, turmeric, red chili powder, coriander powder, cumin powder, garam masala, and water. Mix well and allow to cook for about 5 minutes. The onions will become translucent and tomatoes should break down into a thick gravy consistency with all the other spices.
4. Once gravy base is simmered, add in corn, peas, carrots, and bell peppers. Mix well into the sauce and let it cook for another 5 minutes.
5. After time, lower heat and mix in the rice/khichdi with the rest of the veggie gravy, making sure to fully coat as much of the rice/khichdi as possible.
6. Cover pot and allow to cook for about 7-10 minutes on very low heat or until the rice looks a bit softer – but not overcooked.
7. Remove from heat, toss gently to make sure all rice is fully seasoned and transfer to serving dish.
8. Eat hot with plain yogurt and Indian achar on the side.

This recipe can’t be any simpler to make! It’s truly a great rice or khichdi dish with lots of flavor, veggies and good balance of heat! And you get to finish up those leftovers that have been sitting in your fridge right?

Let me know your thoughts! Feel free to tag me with your recipe pics on IG @cmspiceculture.

Enjoy!