Peanut rice is a flavorful dish to use any leftover rice.
Also it is a no onion-no garlic recipe. It is perfect for packing in the lunch
box too. It doesn’t need any accompaniments but some appalam or vadam makes a
perfect sides! Do try it!
Ingredients:
Cooked rice-2 cups
Gingelly/sesame oil-2 tbsp
Salt-as needed
To Roast and Grind:
Peanuts-3/4cup
Sesame seeds/Ellu-1 tbsp
Red chilies-5-7
Grated coconut-1/4 cup
To Temper:
Mustard seeds-1 tsp
Urad dal-1 tsp
Channa dal-1 tsp
Peanuts-1 tbsp (optional)
Curry leaves-1 sprig
Asafoetida/hing-1 pinch
Oil-1 tbsp
How It Happened:
1. Cook rice just right so that the grains are separate. Add
the gingelly oil and salt and mix well. Fluff with a fork.
2. First roast the peanuts, cool it and scrub away the skin.
Then toast the other ingredients and cool it. Add all the ingredients to a dry
blender jar and grind it to a coarse powder. The powder will be sticky because
of the oily groundnuts. Do not add water while grinding.
3. Take the rice in a mixing bowl; add the grind peanut
mixture to it
4. Heat oil in a small pan, and add the ingredients given
under the ‘to temper’ list, when they splutter add them to the rice.
5. Mix well to coat all the rice grains with the peanut
mixture. Take care not to break the rice grains.
6. Serve with papad or any vegetable stir fry.
Notes:
* Left over rice can be used. Gingelly oil prevents the rice
from sticking to one another.
* If the peanuts are already roasted then use them as such.
* I added salt while grinding for them to mix well.
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