Peanut Rice Recipe – Authentic South Indian Flavors & Hing

Last Updated on 4 months by Neha Deshmukh

Peanut Rice Recipe – Authentic South Indian Flavors & Hing

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my kitchen for years – Peanut Rice, or Palli Sadam as it’s lovingly called in Tamil Nadu. It’s a simple, comforting dish packed with incredible South Indian flavors. Honestly, it’s one of those recipes I first made when I was starting to experiment in the kitchen, and it’s been a hit ever since! It’s quick enough for a weeknight meal, yet flavorful enough to impress. 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 combination of crunchy peanuts, aromatic spices, and a hint of tanginess from the lemon juice is just chef’s kiss. Plus, it’s naturally gluten-free and easily adaptable to be vegan. You’ll love how easily it comes together and how satisfying it is!

Ingredients

Here’s what you’ll need to make this flavorful Peanut Rice:

• 2 cups cooked basmati rice
• 2 tbsp oil or ghee
• ¼ tsp hing (asafoetida)
• 2 tbsp urad dal (split black lentils)
• 1 tsp mustard seeds
• 12 curry leaves
• 1 whole green chili (chopped)
• ¼ cup water
• To taste salt
• 3 tbsp peanuts
• 2 tbsp lemon juice

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly special:

• Basmati Rice: Using good quality basmati rice is key. It has a lovely fragrance and fluffy texture that works beautifully in this dish. I prefer the long-grain variety, but medium-grain will work in a pinch. (Approximately 180g uncooked basmati rice yields about 2 cups cooked).
• Hing (Asafoetida): Don’t skip the hing! It adds a unique umami flavor that’s essential to South Indian cooking. It can be a little pungent on its own, but it mellows out beautifully when cooked in oil. You can find it at most Indian grocery stores, or online.
• Peanut Roasting: Traditionally, peanuts are dry-roasted for this recipe. However, I find lightly toasting them in the oil gives a richer flavor and ensures they’re perfectly crunchy. My grandmother always dry-roasted hers, though – it really depends on your preference!
• Oil vs. Ghee: You can use either oil or ghee (clarified butter). Ghee adds a lovely richness and nutty flavor, but oil works perfectly well if you prefer. I often use groundnut oil for an extra layer of flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil or ghee in a pan over medium heat. To test if it’s ready, drop in a few mustard seeds – they should pop almost immediately.
2. Add the mustard seeds, asafoetida (hing), curry leaves, chopped green chili, urad dal, and turmeric. Sauté until the urad dal turns golden brown, about 20-30 seconds. Keep stirring to prevent burning!
3. Now, add the peanuts and cook until they’re lightly toasted and golden, about 1 minute. Watch them carefully, as they can burn quickly.
4. Pour in the water and add the cooked basmati rice. Mix everything thoroughly, ensuring the rice is well coated with the spices. Cook for about 2 minutes, or a little longer if your rice is cold from the fridge.
5. Finally, remove the pan from the heat. Drizzle in the lemon juice and sprinkle with salt. Gently fold everything together to combine all the flavors. And that’s it!

Expert Tips

• Rice Consistency: If your rice is a little clumpy, gently fluff it with a fork before adding it to the pan.
• Spice Level: Adjust the amount of green chili to your liking. You can also add a pinch of red chili powder for extra heat.
• Don’t Overcook: Be careful not to overcook the rice, as it can become mushy.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: Simply use oil instead of ghee.
• Spice Level Adjustment: For a milder flavor, remove the green chili or use a milder variety. For a spicier kick, add a pinch of red chili powder or use a hotter green chili. My friend, Priya, loves to add a finely chopped Serrano pepper!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Festival Adaptations – Lunchbox Friendly: This Peanut Rice is perfect for packing in lunchboxes! It stays flavorful at room temperature and is a great way to add some variety to your midday meal.

Serving Suggestions

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

• A side of yogurt (raita)
• Pickles
• Papadums
• A simple vegetable curry

Storage Instructions

Leftover Peanut Rice can be stored in an airtight container in the refrigerator for up to 2 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? Basmati rice is the best choice, but you can use other long-grain rice varieties if needed.
• Can I make this ahead of time? Yes, you can make it a few hours ahead of time. The flavors will actually meld together even more!
• What is Hing and where can I find it? Hing, or asafoetida, is a resin with a pungent aroma used in Indian cooking. You can find it at Indian grocery stores or online.
• How do I adjust the spice level? Adjust the amount of green chili or add a pinch of red chili powder to control the heat.
• Can I use roasted peanuts instead of raw? You can, but the flavor won’t be quite as fresh. If using roasted peanuts, add them towards the end of the cooking process to prevent them from becoming too soft.

Enjoy this delicious and authentic Peanut Rice! I hope it becomes a favorite in your kitchen too. Let me know in the comments if you try it and how it turns out!