Peanut Rice Recipe – Authentic South Indian Flavors & Spice Blend

Last Updated on 4 months by Neha Deshmukh

Peanut Rice Recipe – Authentic South Indian Flavors & Spice Blend

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, satisfying meal that doesn’t take ages to make. Well, look no further! This Peanut Rice (Palli Menasi) is a South Indian staple in my family, and it’s become a go-to for quick lunches and comforting dinners. It’s packed with incredible flavor from a homemade spice blend and has the most delightful crunch. Trust me, once you try it, you’ll be hooked!

Why You’ll Love This Recipe

This Peanut Rice isn’t just delicious; it’s incredibly versatile. It’s perfect for a speedy weeknight meal, a tasty lunchbox addition, or even a simple celebratory dish. The combination of roasted spices, crunchy peanuts, and fluffy rice is just… chef’s kiss. Plus, it’s easily adaptable to your spice preference and dietary needs.

Ingredients

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

• 1 tsp oil
• 2 tbsp peanuts
• 1 tsp urad dal (split black lentils)
• 1 tsp chana dal (split chickpeas)
• 0.5 tsp cumin seeds
• 1 tsp sesame seeds
• 3 dried Kashmiri red chillies
• 2 tbsp grated coconut
• 2 cups cooked rice
• 0.5 tsp salt

Ingredient Notes

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

• Kashmiri Red Chillies: These are the stars of the show when it comes to color! They provide a beautiful vibrant red hue without adding too much heat. If you can’t find them, don’t worry – I’ve included substitution options in the FAQs.
• Dals (Lentils): Urad dal and chana dal add a lovely nutty flavor and texture to the masala. You can find these at most Indian grocery stores. Don’t skip them – they really contribute to the authentic taste!
• Coconut: I love using freshly grated coconut for the best flavor. However, unsweetened desiccated coconut works perfectly well in a pinch. About 2 tablespoons of desiccated coconut is a good substitute. My grandmother always used dried coconut, and it tasted amazing too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in a pan over medium heat. Add the peanuts, urad dal, chana dal, cumin seeds, sesame seeds, and dried red chillies.
2. Roast everything until the peanuts are golden brown and the dals are fragrant – this usually takes about 3-5 minutes. Keep stirring to prevent burning!
3. Now, add the grated coconut and roast for another minute until it’s lightly toasted.
4. Remove the pan from the heat and let the mixture cool completely. Once cooled, grind it into a fine powder using a spice grinder or a blender.
5. In a separate pan, heat a little oil and temper the mustard seeds. Once they splutter, add a few curry leaves and let them sizzle for a few seconds. Then, add the roasted peanuts and sauté until they become nice and crunchy.
6. Add the cooked rice to the pan with the tempered peanuts. Sprinkle the prepared masala powder and salt over the rice.
7. Gently combine everything, making sure the rice is evenly coated with the masala.
8. Cover the pan and let it simmer for about 5 minutes. This allows the flavors to meld together beautifully.
9. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the pan: When roasting the spices, work in batches if necessary to ensure even roasting.
• Cool completely before grinding: This prevents the masala from becoming oily.
• Gentle mixing is key: You want to coat the rice with the masala, not mash it.

Variations

• Extra Veggies: Feel free to add some finely chopped vegetables like carrots, peas, or beans along with the rice for an extra nutritional boost. My kids love it when I sneak in some veggies!
• Spice it Up: Add a pinch of cayenne pepper or a finely chopped green chilli to the masala for a spicier kick.
• Nutty Twist: Cashews or almonds can be added along with the peanuts for a richer flavor.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the number of red chillies to 1-2.
• Medium: Use the recipe as is with 3 red chillies.
• Hot: Add a pinch of cayenne pepper or a finely chopped green chilli to the masala.

Festival Adaptations (Suitable for lunch boxes & simple celebrations)

This Peanut Rice is fantastic for festivals like Onam or Pongal. It’s also a brilliant addition to lunch boxes – it stays flavorful and holds up well! It’s a simple yet satisfying dish for small family gatherings.

Serving Suggestions

Peanut Rice is delicious on its own, but it’s even better with:

• Raita: A cooling cucumber raita is the perfect accompaniment.
• Papadums: Crispy papadums add a delightful crunch.
• Pickle: A tangy Indian pickle complements the flavors beautifully.

Storage Instructions

Leftover Peanut Rice can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

What type of rice is best for Peanut Rice?

Any long-grain rice like Basmati or Sona Masoori works well. I prefer Sona Masoori for its slightly stickier texture, which helps the masala cling to the rice.

Can I make the masala powder ahead of time? How should I store it?

Absolutely! You can make the masala powder ahead of time and store it in an airtight container at room temperature for up to a month.

What is the significance of tempering in this recipe?

Tempering (or tadka) is a crucial step in South Indian cooking. It infuses the oil with the flavors of the spices, creating a fragrant and flavorful base for the dish.

Can I use other types of chillies if Kashmiri Red Chillies aren’t available?

You can substitute with other dried red chillies, but be aware that they might add more heat. Reduce the quantity and consider removing the seeds to lessen the spice.

How can I adjust the texture of the Peanut Rice – more or less crunchy?

For more crunch, sauté the peanuts for a longer time. For less crunch, reduce the sautéing time or add the peanuts closer to the end of the cooking process.