Peanut Rice | Verusenaga Annam | Verkadalai Sadam

I just love different types of rice and made this Peanut Rice (called Verusenaga Annam in Telugu and Verkadalai Sadam in Tamil) yesterday because I wanted something different.

This is also the month where we cook with an ingredient whose English name begins with R in the A to Z Challenge and I have chosen Rice as my main ingredient. So this Peanut Rice also fits perfectly into that theme.

This nutty rice is super simple to make and needs very few ingredients to flavour it. In fact, as I made this rice, I thought of another variation that I could try and hopefully that will be next weekend. Peanuts are used twice in this recipe, first as a flavouring agent in the spice paste and the second whole peanuts to add crunch. As a result, you have a truly peanut-loaded rice.

If you like trying different types of rice that can work as one-dish meals, do try my recipes for:

• Coconut and Mustard Rice | Kayi Sasive Chitranna | Ava Pettina Kobbari Annam
• Easy Tomato Rice | Thakkali Sadam | Tomato Annam
• The Perfect Curd Rice | Daddojanam | Thayir Sadam
• Vegetarian Bibimbap: Korean Mixed Rice with Protein & Vegetables

If you love peanuts like I do, do try:

• Gawar Sabzi with Peanuts and Garlic | Goru Chikkudu Vellulli Palli Podi Kura
• Andhra Peanut Chutney | Palli Pachadi | Verusenaga Pachadi for Idli and Dosa

Tip: Do make this Peanut Rice with freshly cooked rice AND just before you are ready to eat it. This is because otherwise it tends to dry out otherwise and you also lose the depth of flavour.

How to Make Peanut Rice | Verusenaga Annam | Verkadalai Sadam

1. Cooking the Rice
   1. Wash 1 cup rice well under running water and add 2 cups water to it.
   2. Pressure cook for 3 whistles or till the rice is done.
   3. Let the cooker cool and take the rice out. I take the rice out just before I want to mix in the masala. This prevents the rice from drying out.
   4. Set aside.
2. Making the Spice Paste
   1. In a wok or pan, over medium flame, heat 2 tsp oil. I used Peanut Oil, but you can use any flavourless oil or then Sesame Oil.
   2. Now, add 2 tsp udad dal and stir-fry till the udad dal just starts to change colour.
   3. Next, add 4 tbsp peanuts and stir-fry till the udad dal is light golden brown and the peanuts start to pop.
      
   4. Add 4 tbsp grated coconut, 4 to 5 spicy red chillies and stir-fry till the coconut dries out a bit.
      
   5. Turn off the heat.
   6. Add 1/2 tsp turmeric and mix well.
   7. Let the fried mix cool a bit.
   8. Transfer the fried mix to a chutney grinder.
   9. Add 1/2″ ball of tamarind, a little salt, and some water. Just add enough water to get a thick paste. The water is necessary or you will have a very dry rice.
   10. Grind the mix to a thick paste.
       
   11. Set aside.
3. Making the Peanut Rice | Verusenaga Annam | Verkadalai Sadam
   1. In a kadhai, over medium flame, heat 1 tbsp oil. Try and use unfiltered, unrefined Peanut oil. It adds a lovely depth of flavour. If not them my next choice is Sesame oil, and the last choice is any other unflavoured oil like Rice Bran oil.
   2. Add 1 tsp mustard seeds and wait till they splutter.
   3. Next, add 3 tbsp peanuts and stir-fry till the peanuts start to pop.
   4. Now, add curry leaves and stir-fry for a few seconds.
      
   5. Turn the heat to low.
   6. Add the cooked rice and some salt. Mix well.
      
   7. Finally, add the ground peanut paste and mix well.
      
   8. Turn off the heat.
4. Serving Ideas
   1. Serve warm Peanut Rice immediately with some papad and dahi on the side.