Peanut Rice

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.
Servings: 6 yield(s)
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Ingredients
    Main Ingredients
  • 1 cup Cooked Rice
  • 2 dash Salt
    • Roast and Grind
  • 0.5 cup Dry Peanuts
  • 1 tsp Sesame Seeds
  • 1 tsp Grated Coconut
  • 5 stick Red Chili
  • 1 pinch Asafoetida Powder
    • Tempering
  • 0.25 tsp Mustard Seeds
  • 0.25 tsp Urad dal
  • 1 stick Curry Leaves
  • 2 tbsp Gingely Oil
Instructions
  1. Cook rice, drizzle a spoon of gingelly oil, and spread it on a wide plate to cool off completely.
  2. Meanwhile, heat a pan and dry roast the peanuts, grated coconut sesame seeds one after another, and set aside.
  3. Drizzle a little oil in the same pan and roast red chili and asafoetida. Let them cool off completely.
  4. Transfer the red chili and asafoetida to the mixer grinder and coarse grind them. Now add peanuts, coconut and pulse grind them.
  5. Finally, add the sesame seeds and do one or more pulse grind and allow it to come to room temperature.
  6. 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.
  7. 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.
Recipe Notes

  • 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.