Peanut Rice

Yields: 6 Servings Difficulty: Medium Prep Time: 10 Mins Cook Time: 30 Mins Total Time: 40 Mins

Peanuts are a wonderful source of protein and fiber. Peanuts are high in protein, calorie-rich, less in carbohydrates, and make you fill with a handful of them. Peanuts are an essential part of cooking in most of the South- Indian variety rice. It is also our pantry staple. I came across this peanut rice in a youtube video some time back and it looked like a must-try. I made some easy changes and made it suitable for us. The original recipe called for only peanuts and dry coconut. I also added some roasted sesame seeds and replaced the dry coconut with dry roasted fresh coconut as I did not have one in hand. The aroma that comes off while roasting these are divine. Do try this simple yet flavorful peanut rice and share your comments.


0/11 Ingredients
Adjust Servings
    Main Ingredients
  • Roast and Grind
  • Tempering


0/7 Instructions
  • Cook rice, drizzle a spoon of gingelly oil, and spread it on a wide plate to cool off completely.
  • Meanwhile, heat a pan and dry roast the peanuts, grated coconut sesame seeds one after another, and set aside.
  • Drizzle a little oil in the same pan and roast red chili and asafoetida. Let them cool off completely.
  • Transfer the red chili and asafoetida to the mixer grinder and coarse grind them. Now add peanuts, coconut and pulse grind them.
  • Finally, add the sesame seeds and do one or more pulse grind and allow it to come to room temperature.
  • Meanwhile, heat a pan with gingelly oil and add mustard seeds, urad dal, and curry leaf. Switch off the stove and add the cooked rice.
  • Season with salt as per taste and finally add the grounded mixture. Mix thoroughly and serve with any accompaniment of your choice. We had them with a simple beans poriyal.


  • The key to making this rice is in grinding the peanuts. If you over grind them, it will begin oozing out the oil and turn gooey. Hence pulse them.
  •  Peanuts and Sesame seeds cooked in gingelly oil renders a wonderful flavor. So do not skip them. 
  •  In this recipe I have used white sesame seeds, You can replace it with black sesame too. 

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