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Peanut Rice Recipe

Peanut Rice
How to make Peanut Rice

Peanut rice is a South Indian rice recipe made from leftover rice. Also known as verkadalai sadam, this rice dish is made with a flavourful and aromatic masala. This masala is made of spices, lentils and of course, peanuts! The best part about this dish is that you can make it very quickly!

  • Total Cook Time 25 mins
  • Prep Time 10 mins
  • Cook Time 15 mins
  • Recipe Servings2
  • Easy

Ingredients of Peanut Rice

  • 1 Cup Rice
  • 2 cups Water
  • 1 and a half tsp Salt
  • 1/2 cup Peanuts
  • 1 tbsp Chana dal
  • 1 tbsp Urad dal
  • 3-4 Dry red chillies
  • 3 tbsp Desiccated Coconut
  • 1/4 tsp Turmeric powder
  • 1 tbsp White sesame seeds
  • 1 tbsp Sesame Oil
  • 1/2 tsp Mustard Seeds
  • 8-10 Curry Leaves
  • A pinch of Asafoetida

How to Make Peanut Rice

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Boil rice till it is cooked, keep it aside. Heat a small pan. Keep the flame to a medium-low. Add ½ cup peanuts.
Stirring often begin to roast the peanuts. Roast till the peanuts become crunchy and crisp. Remove the roasted peanuts in a plate and keep aside.
In the same pan, then add 1 tablespoon chana dal. Stirring continuously roast chana dal on a low flame till they change color and become golden. They will also become aromatic. remove and keep aside.
In the same pan add 1 tablespoon urad dal. Stirring continuously roast urad dal on a low flame till the lentils become golden and aromatic.
Keeping the flame to a low, add 3 dry red chilies and 3 tablespoons desiccated coconut. Mix and continue to roast stirring continuously. Roast coconut till it is light golden.
Now switch off flame and add ¼ teaspoon turmeric powder and 1 tablespoon white sesame seeds. Keep this mixture in the pan till it cools down.
Take the above spices and coconut mixture in a small grinder jar. Also add roasted chana dal.
Grind in small seconds to a coarse mixture. You can even use pulse option of the mixer-grinder and pulse at intervals of 3 to 4 seconds. Then add the roasted peanuts.
Using the pulse option for some seconds, grind to a semi fine powder. Do not grind too much as then peanuts will release their oil.
Add the ground peanut powder to the cooked rice. add more salt as per taste and mix very well.
Heat 1 tablespoon sesame oil (gingelly oil) in a small pan. Add ½ teaspoon mustard seeds.
When the mustard seeds crackle, then add 8 to 10 curry leaves and 1 pinch of asafoetida (hing). Switch off the flame and stir. Add all the tempered ingredients in the peanut rice mixture. mix again.
Serve peanut rice as a main course or as a side dish.
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