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.

South Indian Peanut Rice
South Indian Peanut Rice

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:

If you love peanuts like I do, do try:

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.

Verusenaga Annam | Verkadalai Sadam
Verusenaga Annam | Verkadalai Sadam

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.
Peanut Rice | Verkadalai Sadam | Verusenaga Annam
Peanut Rice | Verkadalai Sadam | Verusenaga Annam

Recipe for South Indian-Style Peanut Rice | Verusenaga Annam | Verkadalai Sadam

South Indian-Style Peanut Rice | Verusenaga Annam | Verkadalai Sadam

Aruna
This South Indian-Style Peanut Rice is simple to make and has a nice nutty flavour from crushed peanuts and whole peanuts.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Course Brunch, Dinner, Lunch
Cuisine Indian, South Indian, Vegan, Vegetarian
Servings 4 people
Calories 363 kcal
Equipment
  • Pressure Cooker
  • Wok
  • Grinder
Ingredients
  
  • 1 Cup Rice (I used aged Surti Kolam)
For the Spice Paste
  • 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
For Tempering
  • 1 tbsp Peanut Oil
  • 1 tsp Mustard Seeds
  • 3 tbsp Peanuts
  • 6-8 Curry Leaves
Other Ingredients
  • Salt to Taste
Instructions
 
Cooking the Rice
  • 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.
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.
  • 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.
Making the Peanut Rice
  • 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.
Serving Ideas
  • Serve warm Peanut Rice with some papad and dahi on the side.
Nutrition Facts
South Indian-Style Peanut Rice | Verusenaga Annam | Verkadalai Sadam
Amount Per Serving
Calories 363 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Sodium 8mg0%
Potassium 211mg6%
Carbohydrates 43g14%
Fiber 4g17%
Sugar 1g1%
Protein 9g18%
Vitamin A 57IU1%
Vitamin C 30mg36%
Calcium 38mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Peanut Rice, Verkadalai Sadam, Verusenaga Annam
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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