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    Home » Recipes » BachelorCookingRecipes » Peanut Rice | Verkadalai Sadam | Lunch Box Recipes

    Peanut Rice | Verkadalai Sadam | Lunch Box Recipes

    Posted on Jul 10, 2016 · Last Updated on Jan 21, 2022 by sharmila kingsly

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    Peanut Rice Recipe with step by step pictures.Peanuts is been consumed by many as a snack. However it also goes very well as a main ingredient. I pack lunch to my office most of the days and Peanut Rice will be in my menu once in every two weeks .We can make this Peanut powder during weekend and whip us Peanut Rice less than 5 mins .It is that easy and tasty indeed !!

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    Method:
       1.      In a Kadai/Pan dry roast the Peanuts once it’s roasted add in Grated Coconuts, Cumin Seeds and Sesame Seeds.
       2.      Then add in curry Leaves, Roasted Channa Dal. Mix everything well and switch off the flame once a nice aroma comes.
       3.      Once it cools down take the dry roasted mixture in a blender and add in Chilli powder, Coriander Powder and Salt and blend everything together to form a coarse mixture. In a Kadai /Pan add in oil once the oil heats up add in mustard seeds ,urad dal ,Dry Red Chilli’s and Curry Leaves and wait till it splutter .
      4.      Next add in the ground peanut powder and sauté for a min make sure the powder doesn’t get burnt so adjust the flame accordingly .Then add in the cooked rice and mix well .check for salt and other seasoning and switch off the flame. Garnish with Coriander Leaves.
    Notes:
     
    • You can make this Peanut powder and store up to a week in refrigerator.
    • You can skip adding the chilli powder and Coriander Powder .Instead add dry red chilli. Tastes good in both the versions.
    • Pairs well with  raita and chips.
     
    Peanut Rice
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    Peanut Rice | Verkadalai Sadam

    Peanut Rice will be in my menu once in every two weeks .We can make this Peanut powder during weekend and whip us Peanut Rice less than 5 mins
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Main Course
    Cuisine: Indian
    Servings: 2
    Calories:
    Author: sharmila kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Ingredients

    • Cooked Rice – 1 cup
    • Mustard Seeds – 1 tsp
    • Urad Dal – 1 tsp
    • Dry Red Chilli – 2
    • Curry Leaves – 1 spring
    • Coriander Leaves to garnish

    To Roast and Grind:

    • Peanuts - ½ cup
    • Freshly grated coconut – ¼ cup
    • Cumin/Jeera seeds – 1 tsp
    • Sesame Seeds – 1 tsp
    • Roasted channa dal – ⅛ cup
    • Red Chilli powder -1 tbsp or Dry Red chilli – 3 nos
    • Coriander powder – 1 tsp Optional
    • Salt to taste

    Instructions 

    • 1.In a Kadai/Pan dry roast the Peanuts once it’s roasted add in Grated Coconuts, Cumin Seeds and Sesame Seeds.
    • 2.Then add in curry Leaves, Roasted Channa Dal. Mix everything well and switch off the flame once a nice aroma comes.
    • 3.Once it cools down take the dry roasted mixture in a blender and add in Chilli powder, Coriander Powder and Salt and blend everything together to form a coarse mixture. In a Kadai /Pan add in oil once the oil heats up add in mustard seeds ,urad dal ,Dry Red Chilli’s and Curry Leaves and wait till it splutter .
    • 4.Next add in the ground peanut powder and sauté for a min make sure the powder doesn’t get burnt so adjust the flame accordingly .Then add in the cooked rice and mix well .check for salt and other seasoning and switch off the flame. Garnish with Coriander Leaves.

    Notes

    • You can make this Peanut powder and store up to a week in refrigerator.
    • You can skip adding the chilli powder and Coriander Powder .Instead add dry red chilli. Tastes good in both the versions.
    • Pairs well with  raita and chips.
    Keyword Peanut Rice, Verkadalai Sadam
    Tried this recipe?Mention @happietrio or tag #happietrio
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