Peanut Rice Recipe – Authentic South Indian Gojju Flavors

Last Updated on 4 months by Neha Deshmukh

Peanut Rice Recipe – Authentic South Indian Gojju Flavors

Hey everyone! If you’re anything like me, you love a good, flavorful rice dish. And this Peanut Rice? It’s a total game-changer. I first made this when I was craving something comforting and a little different, and it quickly became a family favorite. It’s packed with South Indian flavors, super easy to make, and perfect for a quick lunch or dinner. Let’s get cooking!

Why You’ll Love This Recipe

This Peanut Rice isn’t just delicious; it’s incredibly versatile. It’s a fantastic way to use up leftover rice, and the vibrant flavors are seriously addictive. The secret lies in the gojju – a flavourful premix that takes this dish to the next level. Trust me, once you try it, you’ll be making this again and again! It’s a wonderful introduction to South Indian cuisine for those unfamiliar with the flavours.

Ingredients

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

• 1 cup oil (approximately 240ml)
• 1 cup peanuts (approximately 150g)
• 1 tbsp mustard seeds
• 2 tbsp urad dal (split black lentils)
• 2 tbsp chana dal (split chickpeas)
• 1 tbsp cumin seeds
• 3 green chillies, finely chopped (adjust to your spice preference!)
• 2 inch ginger, grated
• 3 tbsp curry leaves
• 2 dried red chillies
• ½ tsp hing (asafoetida)
• 1 tsp turmeric powder
• 2 tbsp salt (or to taste)
• 3 cups leftover rice (approximately 375g)
• Juice of ½ lemon (or to taste)
• 2 tbsp chopped coriander leaves

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Curry Leaves: Fresh curry leaves are essential. They have a unique aroma and flavour that dried ones just can’t replicate. If you can grow your own, even better!
• Peanuts: Use good quality peanuts – they should be crunchy and flavorful. I prefer using the Indian variety, but any will work.
• Hing (Asafoetida): Don’t skip the hing! It might smell a little funky on its own, but it adds a wonderful umami depth to the dish. It’s a staple in South Indian cooking and aids digestion too. A little goes a long way!
• Rice: While this recipe is perfect for leftover rice, you can use freshly cooked rice. Just make sure it’s cooled down a bit before mixing it with the gojju.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat the oil in a pan over medium heat. Add the peanuts and roast them until they’re golden brown and crunchy. Be careful not to burn them!
2. Next, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready. Then, add the urad dal, chana dal, and cumin seeds. Sauté until the spices turn fragrant and slightly golden.
3. Now, toss in the chopped green chillies, grated ginger, curry leaves, and dried red chillies. Fry until the curry leaves are crispy and the chillies have released their aroma.
4. Turn off the heat and add the hing, turmeric powder, and salt. Give everything a good mix.
5. Transfer this wonderful gojju (premix) to an airtight container. It will keep for a good week or two, and you can use it for other rice dishes too!
6. In a large bowl, combine the leftover rice with 2 tablespoons of the gojju, lemon juice, and chopped coriander.
7. Mix everything thoroughly to ensure the rice is evenly coated with the flavourful gojju.
8. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan when roasting the peanuts. Work in batches if necessary.
• Keep a close eye on the mustard seeds – they can burn quickly!
• Adjust the amount of green chillies to suit your spice preference.
• Taste and adjust the salt and lemon juice as needed.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your oil source.
• Spice Level Adjustment: Reduce or omit the green chillies and dried red chillies for a milder flavour. You can also add a pinch of red chilli powder for extra heat.
• Using Different Types of Rice: While I love using leftover basmati rice, you can experiment with other varieties like jasmine or even brown rice.
• Festival Adaptations: My grandmother always made this during Makar Sankranti – it’s considered an auspicious dish! It’s also great for potlucks and gatherings.

Serving Suggestions

Peanut Rice is delicious on its own, but it’s even better with some accompaniments! I love serving it with:

• Coconut chutney
• Yogurt (plain or raita)
• Papadums
• A simple vegetable side dish

Storage Instructions

Leftover Peanut Rice can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. The gojju itself can be stored in an airtight container at room temperature for up to 2 weeks.

FAQs

What is Gojju and how is it traditionally used?

Gojju is a flavourful premix used in South Indian cuisine. It’s typically made with roasted spices, lentils, and sometimes nuts or seeds. It’s used to season rice, vegetables, and other dishes.

Can I make this with freshly cooked rice? What adjustments should I make?

Yes, you can! Just make sure the rice is cooled down to room temperature before mixing it with the gojju. You might need to add a little extra gojju to freshly cooked rice, as it tends to be drier.

How can I adjust the spice level of this peanut rice?

Reduce or omit the green chillies and dried red chillies for a milder flavour. You can also add a pinch of red chilli powder for extra heat.

What is the best way to store the prepared Gojju for longer shelf life?

Store the gojju in an airtight container in a cool, dry place. It will keep for up to 2 weeks. You can also freeze it for longer storage.

Can I use other nuts instead of peanuts?

Absolutely! Cashews or almonds would be delicious substitutes for peanuts. Just adjust the roasting time accordingly.

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!