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
- Cooking the Rice
- Wash 1 cup rice well under running water and add 2 cups water to it.
- Pressure cook for 3 whistles or till the rice is done.
- 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.
- Set aside.
- Making the Spice Paste
- 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.
- Now, add 2 tsp udad dal and stir-fry till the udad dal just starts to change colour.
- Next, add 4 tbsp peanuts and stir-fry till the udad dal is light golden brown and the peanuts start to pop.
- Add 4 tbsp grated coconut, 4 to 5 spicy red chillies and stir-fry till the coconut dries out a bit.
- Turn off the heat.
- Add 1/2 tsp turmeric and mix well.
- Let the fried mix cool a bit.
- Transfer the fried mix to a chutney grinder.
- 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.
- Grind the mix to a thick paste.
- Set aside.
- Making the Peanut Rice | Verusenaga Annam | Verkadalai Sadam
- 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.
- Add 1 tsp mustard seeds and wait till they splutter.
- Next, add 3 tbsp peanuts and stir-fry till the peanuts start to pop.
- Now, add curry leaves and stir-fry for a few seconds.
- Turn the heat to low.
- Add the cooked rice and some salt. Mix well.
- Finally, add the ground peanut paste and mix well.
- Turn off the heat.
- Serving Ideas
- Serve warm Peanut Rice immediately with some papad and dahi on the side.
Recipe for South Indian-Style Peanut Rice | Verusenaga Annam | Verkadalai Sadam
South Indian-Style Peanut Rice | Verusenaga Annam | Verkadalai Sadam
Equipment
- Pressure Cooker
- Wok
- Grinder
Ingredients
- 1 Cup Rice (I used aged Surti Kolam)
- 2 tsp Udad Dal
- 4 tbsp Peanuts
- 4 tbsp Grated Coconut
- 4-5 Spicy Red Chillies
- 1/2 tsp Turmeric
- 1/2" ball Tamarind (Optional)
- 2 tsp Peanut Oil
- 1 tbsp Peanut Oil
- 1 tsp Mustard Seeds
- 3 tbsp Peanuts
- 6-8 Curry Leaves
- Salt to Taste
Instructions
- Wash 1 cup rice well and add 2 cups water to it.
- Pressure cook for 3 whistles or till the rice is done.
- Let the cooker cool and take the rice out.
- Set aside.
- 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.
- Add 2 tsp udad dal and stir-fry till it just starts to change colour.
- Add 4 tbsp peanuts and stir-fry till the udad dal is light golden brown and the peanuts start to pop.
- Add 4 tbsp grated coconut, 4 to 5 spicy red chillies and stir-fry till the coconut dries out a bit.
- Turn off the heat.
- Add 1/2 tsp turmeric and mix well.
- Let the mix cool a bit.
- Transfer to a chutney grinder.
- Add 1/2" ball of turmeric, some salt, and a little water.
- Grind to a thick paste.
- Set aside.
- In a kadhai, over medium flame, heat 1 tbsp oil.
- Add 1 tsp mustard seeds and wait till they splutter.
- Add 3 tbsp peanuts and stir-fry till the peanuts start to pop.
- Add curry leaves and stir-fry for a few seconds.
- Turn the heat to low.
- Add the cooked rice and some salt. Mix well.
- Add the ground peanut paste and mix well.
- Turn off the heat.
- Serve warm Peanut Rice with some papad and dahi on the side.
Peanut rice looks nice and spicy , just the way I like. Yummy one pot meal.. The home made masala definitely makes a great difference to the flavours. I love the peanut flavour in curries too. This ground masala can also be used for curries apart from rice.
the colour of the rice looks yumm. As it is my day off today seeing this makes me hungry. This is for sure on the menu today. Yumm,cant wait!
We love peanuts to the core and this peanut rice with ground peanut coconut paste and again whole peanuts in the rice would be a hit at my place. Can’t wait to try out. Thanks for the share.
Peanut rice looks so good. Love the recip. Will definitely give it a try. Can i prepared it without peanut oil?
Yes, you can. Use any flavourless oil like rice bran. If you have it, you can also use sesame oil.
Peanut rice looks colourful and super easy to make. I loved this version of making a paste instead of powder to make the rice. I loved the combination of peanut and coconut. A perfect lunch box recipe with some fryums.
The rice looks so flavourful! I love anything with peanuts, so I’m sure I would love this. 🙂 With the coconut, lentils and tamarind going in too, I’m sure it would taste brilliant. Would love to try this out some time.
Peanunts in the paste, and then peanuts for a bite in the rice – Oh, I would so love this! Looks like a nice comforting meal, with a raita and a dollop of achaar… yum!
Yup… I like it because I am a peanut-obsessed person. 😀
This is a great recipe Aruna and different from the Tamil Nadu version. Ours is more of a dry masala recipe whereas I loved this wet paste with tamarind. Will definitely give it a try as I am the only one who eats Peanut rice at home and absolutely love it.
I bet you my hubby will not say no to this peanut rice. He is a huge fan of peanuts. Looks like a perfectly filling and delicious rice dish to enjoy on its own.
We love peanuts to the core and this peanut rice with ground peanut coconut paste and again whole peanuts in the rice would be a hit at my place. Can’t wait to try out. Thanks for the share.
Peanut rice looks so flavorful and very tempting. The homemade masala definitely makes a great difference to the flavours in the dish. I love peanuts in my dishes. Looks like a filling meal, no other side dish required to enjoy on its own. Loving it.
The peanut rice looks so flavorful aruna ! The coconut, lentils and tamarind all must be adding a brilliant taste. will make sometime ….
Peanut rice is one of my family favourite dishes. I make it with dry powder but your recipe reminds me of my mom’s version with slight variation. Your post has reminded me of my school days where I preferred this rice fir lunchbox.