Peanut Rice
Peanut Rice stands as a flavorful South Indian rice option, blending roasted peanut powder, lentils, and an assortment of spices.
Ingredients
For Cooking Rice
- 1 cup rice
- 1.75 to 2 cups water or add as required
- ½ teaspoon salt or add as required
For Peanut Powder Or Verkadalai Podi
- ½ cup peanuts
- 1 tablespoon chana dal (split and husked bengal gram)
- 1 tablespoon urad dal (split and husked black gram)
- 3 dry red chilies – broken and seeds removed (can use byadagi or kashmiri red chilies)
- 3 tablespoons desiccated coconut
- ¼ teaspoon turmeric powder
- 1 tablespoon white sesame seeds – optional
For Tempering Peanut Rice
- 1 tablespoon sesame oil (gingelly oil)
- ½ teaspoon mustard seeds
- 8 to 10 curry leaves
- 1 pinch asafoetida
Other Ingredient
- salt as required, to be added later
Instructions
Cooking Rice
- 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.
Nutrition
Calories: 360kcalCarbohydrates: 45gProtein: 9gFat: 16gSaturated Fat: 4gSodium: 8mgPotassium: 311mgFiber: 3gSugar: 2gVitamin A: 415IUVitamin C: 98.5mgCalcium: 57mgIron: 1.7mg
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