Peanut Rice Recipe – Authentic South Indian Flavors & Gingelly Oil

Last Updated on 2 months by Neha Deshmukh

Peanut Rice Recipe – Authentic South Indian Flavors & Gingelly Oil

Hey everyone! If you’re anything like me, you’re always on the lookout for simple, flavorful meals that transport you straight to the heart of South India. This Peanut Rice (Palli Sadam) is exactly that. I first made this when I was craving the flavors of my grandmother’s kitchen, and it instantly became a family favorite. It’s quick, comforting, and packed with incredible textures and aromas. Let’s get cooking!

Why You’ll Love This Recipe

This Peanut Rice isn’t just a meal; it’s an experience. It’s wonderfully aromatic, thanks to the gingelly oil and curry leaves. The crunchy peanuts add a delightful texture, and the subtle spice is just perfect. Plus, it’s incredibly easy to make – perfect for a weeknight dinner or a flavorful lunchbox addition. You’ll love how easily the flavors come together!

Ingredients

Here’s what you’ll need to create this South Indian delight:

• 4 cups cooked rice
• 3 tbsp raw peanuts
• 0.75 tsp turmeric powder
• 2-3 tbsp lemon or lime juice
• Salt to taste
• 2 tbsp gingelly oil (sesame oil)
• 2-3 red chillies
• 0.5 tsp mustard seeds
• 1 tbsp chana dal (split chickpeas)
• 1 pinch hing (asafoetida)
• A few curry leaves
• Optional: chopped coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final flavor.

Gingelly Oil (Sesame Oil) – A South Indian Staple

Gingelly oil (also known as sesame oil) is key to authentic South Indian flavor. It has a distinct nutty aroma that you just won’t get with other oils. Don’t skip it if you can help it! (About 30ml)

Peanut Varieties – Regional Differences & Flavor Impact

You can use any type of raw peanut, but I prefer the smaller, reddish-brown varieties often found in South India. They have a slightly sweeter, more intense flavor. (Around 45g)

The Role of Hing (Asafoetida) – Flavor & Digestive Benefits

Hing, or asafoetida, might smell a little…interesting on its own! But trust me, it adds a wonderful savory depth to the rice and is also known for its digestive properties. A little goes a long way! (About 0.5g)

Choosing the Right Rice – Texture & Absorption

I like to use a medium-grain rice like Sona Masoori for this recipe. It holds its shape well and absorbs the flavors beautifully. Basmati rice can also work, but it might be a little more delicate.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. Roast the Peanuts: Heat the gingelly oil in a pan over medium heat. Add the raw peanuts and roast them until they turn golden brown and crunchy. This usually takes about 5-7 minutes. Be careful not to burn them! Remove the peanuts and set them aside.
2. Temper the Spices: In the same oil, add the mustard seeds. Wait for them to pop! Then, add the red chillies (broken into pieces if you prefer less heat), chana dal, hing, and curry leaves. Sauté until the mustard seeds stop popping and the dal turns golden brown – about 2-3 minutes.
3. Add Turmeric & Salt: Stir in the turmeric powder and salt. Cook for another 30 seconds, stirring constantly, to bloom the spices.
4. Combine & Mix: Add the roasted peanuts to the tempered spices and remove the pan from the heat. Now, gently combine this flavorful mixture with the cooked rice.
5. Finish with Lemon: Squeeze in the lemon or lime juice and mix everything thoroughly.
6. Let it Rest (Optional): For the best flavor, let the rice sit for 1-2 hours before serving. This allows the flavors to meld together beautifully.
7. Garnish & Serve: Garnish with chopped coriander leaves (if using) and serve warm.

Expert Tips

• Don’t overcrowd the pan when roasting the peanuts. Roast them in batches if necessary to ensure they get evenly browned and crispy.
• Keep a close eye on the mustard seeds. They can burn quickly!
• Adjust the amount of red chillies to your liking. If you prefer a milder flavor, use fewer chillies or remove the seeds.
• Fluff the rice gently after adding the tempered mixture to avoid breaking the grains.

Variations

• Vegan Peanut Rice: This recipe is naturally vegan!
• Gluten-Free Peanut Rice: This recipe is naturally gluten-free!
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the red chillies for a milder flavor. Add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a finely chopped green chilli for a fresh kick.
• Festival Adaptations – Pongal & Onam: This rice is often made during festivals like Pongal and Onam in South India. It’s a simple yet festive dish.

Serving Suggestions

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

• Raita (yogurt dip)
• Pappadums (crispy lentil wafers)
• 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 2 days. Reheat gently before serving. It actually tastes even better the next day as the flavors have had more time to develop!

FAQs

What type of rice is best for Peanut Rice?

Medium-grain rice like Sona Masoori works best, but Basmati can also be used.

Can I make this Peanut Rice ahead of time?

Yes! In fact, letting it sit for a few hours (or even overnight) allows the flavors to meld beautifully.

What can I substitute for Gingelly oil?

While gingelly oil is ideal, you can use sunflower oil or vegetable oil as a substitute, but the flavor won’t be quite the same.

How do I adjust the spice level in this recipe?

Reduce or omit the red chillies for a milder flavor. Add cayenne pepper for extra heat.

Is Asafoetida (Hing) essential for the flavor?

While not essential, hing adds a unique savory depth that really elevates the dish. If you can find it, I highly recommend using it!

Can I use pre-roasted peanuts?

You can, but the flavor won’t be as fresh and vibrant. Roasting the peanuts yourself really makes a difference.

Enjoy this little piece of South India in your kitchen! I hope you love it as much as my family does. Happy cooking!