Description
Peanut Rice, also known as Verkadalai Sadam, is a flavorful South Indian rice dish made with roasted peanuts, spices, and aromatic tempering. It’s quick, easy, and perfect for lunch or dinner.
Ingredients
Rice – 1 cup
Salt – to taste
For Peanut Powder:
Peanuts – 3 tbsp
Dry Red Chilli – 2 to 3
Sesame Seeds (Yellu) – 1 tbsp
Grated Coconut – 2 tbsp
For Tempering:
Oil – 1 tbsp
Mustard Seeds (Kaduku) – 1 tsp
Urad Dal (Ulundu Paruppu) – 1 tsp
Channa Dal (Kadala Paruppu) – 1 tsp
Curry Leaves – 1 sprig
Instructions
- Cook the rice: In a pressure cooker, add 1 cup rice with 2.5 cups water. Cook for 2 whistles, simmer for 5 minutes, then allow steam to release naturally. Fluff and cool.
- Prepare the peanut powder: Dry roast peanuts for 5 minutes, add dry red chilies and roast 2 more minutes. Add sesame seeds and roast 1 minute. Finally, add grated coconut and roast 3 minutes until light golden.
- Grind the mixture into a coarse powder and set aside.
- Prepare tempering: Heat oil in a kadai, add mustard seeds, urad dal, channa dal, and curry leaves. Sauté until fragrant.
- Add the cooked rice to the tempering, season with salt, and toss well.
- Add the peanut powder and mix until the rice is evenly coated.
- Serve hot with curry, raita, or papadam.
Notes
- Adjust spice level by varying the number of dry red chilies.
- Use coconut oil for a vegan twist.
- You can add vegetables like carrots, beans, or peas for extra nutrition.
- Leftovers can be refrigerated for 2 days and reheated with a splash of water.
- Omit sesame seeds if unavailable.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
