Peanut rice is a tasty South Indian rice variety made with roasted peanut powder, lentils and spices.
South Indian, Tamil Nadu
for cooking rice
1.75 to 2
or add as required
or add as required
for peanut powder or verkadalai podi
(split and husked bengal gram)
(split and husked black gram)
dry red chilies
- broken and seeds removed (can use byadagi or kashmiri red chilies)
white sesame seeds
for tempering peanut rice
8 to 10
salt as required,
to be added later
Rinse 1 cup rice couple of times in water and then soak in enough water for 20 to 30 minutes. If using brown rice, then for about 30 to 45 minutes.
Later drain all the water and add the rice in a pressure cooker. Also add ½ teaspoon salt or add as required.
Add 1.75 to 2 cups water or add as required for regular white rice. If using hand pounded rice then add 2.25 to 2.5 cups water. If using brown rice, then add 3 cups water.
For white rice, pressure cook for 2 whistles on medium flame. For hand pounded rice, pressure cook for 7 to 8 whistles and for brown rice pressure cook for 10 to 12 whistles on medium flame.
When the pressure settles down on its own, remove the lid.
Take the rice in a large bowl or plate and let the rice grains cool down completely. If there are lumps in the rice, then break the lumps.
making peanut rice
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. You will see some blisters and black spots on the peanuts.
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. Sesame seeds can be skipped.
Mix well. 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.
making tempering for peanut rice
Heat 1 tablespoon sesame oil (gingelly oil) in a small pan. Add ½ teaspoon mustard seeds.
Let them crackle.
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.
Recipe can be halved or doubled or tripled.
Use red chilies which are not very hot or pungent.
For spicy peanut rice, you can add 4 to 5 byadagi or kashmiri red chilies.
For more flavor of sesame seeds, you can add 2 to 3 tablespoons.
You can also use leftover rice.
If you want some chunkiness and crunchiness, then coarsely grind the peanuts.
Peanut Rice - https://www.vegrecipesofindia.com/peanut-rice-recipe/