Peanut rice recipe with step by step pics. Peanut rice is a tasty South Indian rice variety made with roasted peanut powder, lentils and spices. This groundnut rice is also called as verkadalai sadam and is made in South Indian homes. This vegan dish is very easy to make, healthy and also tastes good.
While making peanut rice a powder of roasted peanut powder is prepared with some spices. This powder is then added to cooked rice. If using leftover rice, then the recipe gets done quickly.
To save time I have cooked rice in the stovetop pressure cooker. You can even cook rice in a pot or pan adding water as required. Any variety of rice can be used to make peanut rice. For a spicy version, you can add some more dry red chilies.
In the recipe the peanuts are powdered. However, if you want some chunkiness and crunchiness, then coarsely grind the peanuts. alternatively, you can reserve about 2 tablespoons of roasted peanuts and powder the remaining. Add this 2 tablespoon of peanuts later to the rice while mixing.
When grinding peanuts do not grind too much. If the peanut powder becomes pasty and oil is released, the rice does not taste good.
You can serve peanut rice as a main course or as a side dish. If serving as a main course, then accompany with some raita like onion tomato raita or boondi raita or cucumber raita.
If you want to make a bigger batch then you can easily double or triple the recipe.
Step-by-Step Guide
How to make Peanut Rice
A) cooking rice
1. Rinse 1 cup of rice a couple of times in water and then soak rice grains in enough water for 20 to 30 minutes.
2. Later drain all the water and add the rice in a stovetop pressure cooker. Also add ½ teaspoon salt or add as required.
3. 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 of water.
If using brown rice, then add 3 cups water. For brown rice soak for about 30 to 45 minutes.
For white rice, pressure cook for 2 whistles on medium heat. For hand pounded rice, pressure cook for 7 to 8 whistles and for brown rice pressure cook for 10 to 12 whistles on medium heat.
4. When the pressure settles down on its own, then only remove the lid of the cooker.
5. 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
6. Heat a small pan. Keep the heat to a medium-low. Add ½ cup of peanuts.
7. Stirring often begin to roast the peanuts.
8. Roast till the peanuts become crunchy and crisp. You will see some blisters and black spots on the peanuts. Cool a few peanuts and taste them. There should not be even a slight rawness in the peanuts.
9. Remove the roasted peanuts on a plate and keep them aside.
10. In the same pan, then add 1 tablespoon of chana dal (split and husked bengal gram).
11. Stirring continuously roast chana dal on a low heat till they change color and become golden. They will also become aromatic.
12. Remove and keep aside.
13. In the same pan add 1 tablespoon of urad dal (split and husked black gram).
14. Stirring continuously roast urad dal on a low heat till the lentils become golden and aromatic.
15. Then add 3 dry red chilies and 3 tablespoons desiccated coconut.
16. Mix and continue to roast stirring continuously.
17. Roast coconut till it is light golden.
18. Now switch off the heat and add ¼ teaspoon turmeric powder.
19. Then add and 1 tablespoon white sesame seeds. Sesame seeds can be skipped. If you want more flavor of sesame seeds, you can add 2 to 3 tablespoons. mix well. Keep this mixture in the pan till it cools down.
20. Take the above spices and coconut mixture in a small grinder jar. Also add roasted chana dal.
21. 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.
22. Then add the roasted peanuts.
23. 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.
24. Add the ground peanut powder to the cooked rice.
25. Add more salt as per taste.
26. Mix very well.
Making tempering for peanut rice
27. Heat 1 tablespoon of sesame oil (gingelly oil) in a small pan. Add ½ teaspoon mustard seeds.
28. Let them crackle.
29. When the mustard seeds crackle, then add 8 to 10 curry leaves and 1 pinch of asafoetida (hing). Switch off the heat and stir.
30. Add all the tempered ingredients in the peanut rice mixture.
31. Stir and mix again.
32. Serve peanut rice as a main course or as a side dish.
More popular South Indian rice varieties
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Peanut Rice
Peanut rice is a tasty South Indian rice variety made with roasted peanut powder, lentils and spices.
Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
for cooking rice
for peanut powder or verkadalai podi
for tempering peanut rice
other ingredient
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.
- Recipe can be halved or doubled or tripled.
- Use red chilies which are not very hot or pungent.
- For spicy peanut rice, you can add 4 to 5 byadagi or kashmiri red chilies.
- For more flavor of sesame seeds, you can add 2 to 3 tablespoons.
- You can also use leftover rice.
- If you want some chunkiness and crunchiness, then coarsely grind the peanuts.
Nutrition Facts
Peanut Rice
Amount Per Serving
Calories 360 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Sodium 8mg0%
Potassium 311mg9%
Carbohydrates 45g15%
Fiber 3g13%
Sugar 2g2%
Protein 9g18%
Vitamin A 415IU8%
Vitamin C 98.5mg119%
Calcium 57mg6%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
This Peanut Rice post from the archives first published on February 2018 has been republished and updated on January 2023.
Source: Dassana’s Veg Recipes
