Peanut Rice Recipe – Authentic South Indian Flavors & Sesame Oil

Last Updated on 4 months by Neha Deshmukh

Peanut Rice Recipe – Authentic South Indian Flavors & Sesame Oil

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, satisfying meal that doesn’t take forever to make. Well, look no further! This Peanut Rice is a staple in my kitchen – it’s quick, easy, and bursting with South Indian goodness. I first made this when I was craving something comforting and a little different, and it’s been a family favorite ever since. Let’s dive in!

Why You’ll Love This Recipe

This Peanut Rice isn’t just delicious; it’s incredibly versatile. It’s perfect for a quick weeknight dinner, a packed lunch, or even as part of a larger South Indian spread. The combination of crunchy peanuts, fragrant sesame oil, and a hint of spice is seriously addictive. Plus, it’s a fantastic way to introduce yourself to the wonderful world of South Indian flavors!

Ingredients

Here’s what you’ll need to whip up this delightful Peanut Rice:

• 1 cup rice
• ½ cup peanuts
• 1 tablespoon chana dal (split chickpeas)
• 1 tablespoon urad dal (split black lentils)
• 3 dried red chilies
• 3 tablespoons desiccated coconut
• ¼ teaspoon turmeric powder
• 1 tablespoon white sesame seeds
• 1 tablespoon sesame oil
• ½ teaspoon mustard seeds
• 8-10 curry leaves
• 1 pinch asafoetida (hing)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Peanuts: Raw, skin-on peanuts work best for that lovely roasted flavor.
• Dals: Chana dal and urad dal add a wonderful nutty depth. Don’t skip them!
• Coconut: I prefer desiccated coconut for convenience, but freshly grated coconut is amazing if you have it.
• Sesame Oil: This is key! It gives the rice that authentic South Indian aroma and flavor. Don’t substitute with another oil if you can help it.
• Asafoetida (Hing): A little goes a long way! It adds a unique savory note. More on this later.

Rice Varieties for Peanut Rice

While you can use most types of rice, some work better than others. I find that medium-grain rice like Sona Masoori or Ponni rice holds its shape beautifully and absorbs the flavors perfectly. Basmati rice can be used, but it tends to be a bit more delicate and might get a little mushy.

The Significance of Sesame Oil in South Indian Cooking

Sesame oil isn’t just a cooking medium in South India; it’s a flavor powerhouse! It has a distinctive nutty aroma and a slightly pungent taste that elevates so many dishes. It’s often used in tempering (tadka) to release the flavors of spices and create a truly aromatic experience.

Understanding Chana Dal and Urad Dal

These two dals are frequently used in South Indian cuisine. Chana dal offers a slightly sweet and nutty flavor, while urad dal is a bit more earthy. Roasting them before grinding intensifies their flavors and adds a delightful crunch to the peanut rice.

Regional Variations in Spice Levels

Peanut Rice spice levels can vary quite a bit depending on the region and personal preference. Some families like it mild, while others prefer a fiery kick! Feel free to adjust the number of dried red chilies to suit your taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Rice Prep: First, rinse the rice under cold water until the water runs clear. Then, soak it in water for 20-30 minutes. This helps it cook evenly. Drain well and pressure cook with water and a pinch of salt for 1-2 whistles. Once cooked, fluff it up with a fork and let it cool completely.
2. Roast the Peanuts: In a dry pan, roast the peanuts over medium heat until they’re golden brown and crispy. Set them aside.
3. Roast the Dals: Now, roast the chana dal and urad dal separately in the same pan until they turn golden brown. Keep a close eye on them, as they can burn quickly!
4. Roast the Coconut & Chilies: Add the dried red chilies and desiccated coconut to the pan. Roast until the coconut turns light golden. Stir in the turmeric powder and sesame seeds during the last minute.
5. Grind it Up: Let everything cool slightly, then transfer the roasted dals, coconut mixture, and peanuts to a grinder. Grind to a coarse powder – you don’t want it to be too fine.
6. Combine & Temper: Combine the peanut powder with the cooled rice and adjust the salt to your liking. Heat the sesame oil in a small pan. Once hot, add the mustard seeds and let them splutter. Then, add the curry leaves and asafoetida (hing). Pour this tempering over the rice and mix thoroughly.

And that’s it! Your Peanut Rice is ready to enjoy.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Perfect Texture

The key to great Peanut Rice is getting the right texture. You want the rice to be fluffy and separate, not sticky. Soaking the rice beforehand and cooling it completely before mixing with the peanut powder are crucial steps.

Roasting Techniques for Maximum Flavor

Don’t rush the roasting process! Roasting the peanuts, dals, and coconut brings out their natural flavors and adds a wonderful depth to the dish. Keep the heat medium and stir frequently to prevent burning.

Preventing the Rice from Becoming Sticky

If you’re worried about sticky rice, try spreading it out on a large plate or tray to cool quickly. You can also add a teaspoon of lemon juice to the rice after cooking to help keep it separate.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Peanut Rice: This recipe is naturally vegan! Just double-check your asafoetida (hing) to ensure it doesn’t contain any hidden ingredients.
• Gluten-Free Peanut Rice: This recipe is also naturally gluten-free.
• Adjusting the Spice Level: My friend, Priya, loves a really spicy Peanut Rice, so she adds an extra chili or a pinch of chili powder to the peanut powder.
• Festival Adaptations: This is a popular dish during Makar Sankranti and Pongal in South India. Some families add vegetables like peas or carrots for extra color and nutrition.

Serving Suggestions

Peanut Rice is delicious on its own, but it also pairs well with:

• Yogurt or raita
• Pappadums
• A simple vegetable curry
• A side of pickle

Storage Instructions

Leftover Peanut Rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Let’s answer some common questions:

What type of rice is best for Peanut Rice?

Medium-grain rice like Sona Masoori or Ponni rice works best.

Can I use roasted peanuts instead of dry roasting them myself?

You can, but the flavor won’t be quite as intense. If you do use roasted peanuts, reduce the roasting time in the recipe.

How can I adjust the heat level of this recipe?

Adjust the number of dried red chilies. You can also add a pinch of chili powder to the peanut powder.

Can this be made ahead of time?

Yes! You can prepare the rice and peanut powder ahead of time and store them separately. Then, just temper and combine everything when you’re ready to serve.

What is asafoetida (hing) and where can I find it?

Asafoetida (hing) is a resin with a pungent aroma that adds a unique savory flavor to Indian dishes. You can find it at most Indian grocery stores or online.

Is there a substitute for asafoetida?

If you can’t find asafoetida, you can omit it, but it will slightly alter the flavor profile. Some people use a pinch of garlic powder as a substitute, but it’s not quite the same.

Enjoy making this Peanut Rice! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!