Peanut Rice

Peanut rice is a pretty new recipe for me. I took this recipe from Vietnamese cooking book which I borrowed from library. The original recipe uses coconut milk and sticky glutinous rice. My family is not a big fan of sticky rice. I modified the original version of this recipe and adjusted to my taste. Peanuts has rich antioxidants and provides great heart health benefits. Infact it reduces the risk of stoke and colon cancer. Most importantly it lowers the risk of weight gain unlike other nuts. It has pretty good amount of Niacin, protein, manganese and folate content.Ofcourse folate is very important for women to gain fertility. Some studies shows that women eating folate atleast once in a week reduces the risk of baby born with neural tube defects. Considering all good benefits, lets start with the quick one pot lunch recipe - Peanut Rice.

Ingredients :

Rice - 1 cup
Sesame oil - 2 tbsp
Peanuts - 1/4 cup
Sesame seeds (Ellu) - 1 tbsp
Red chilli - 1 or 2 (Depends on taste)
Grated coconut - 2 tbsp
Mustard - 1/4 tsp
Urad dhal - 1/2 tsp
Channa dhal - 1/2 tsp
Turmeric - 1 pinch
Hing - 1/4 tsp
Curry leaves - 1 spring
Salt to taste

Method :

Soak rice in water for 20 mins before cooking. Wash and pressure cook it for 3 whistles. Fluff it with fork with 1 tsp of sesame oil. Keep it aside.

In a pan, add oil (1/2 tsp or if possible dry roast it). Roast sesame seeds, urad dhal,channa dhal, red chilli and coconut. Keep it aside. In the same pan, dry roast peanuts. Once done, remove the skin and allow it to cool. Put all these in a mixie and make it as coarse powder. Now the peanut masala powder is ready.

In the same pan, add oil (Sesame oil preferred), splutter mustard seeds, urad dhal, channa dhal and curry leaves. Add a pinch of turmeric and hing. Saute it for a while. Now add the peanut masala powder & saute it for 2 mins till the raw smell goes off. Adjust the salt to taste. 

Now mix this masala to cooked rice. Mix it gently and if need fluff it with fork to make the grains separated. Serve hot with papad or raitha. 

I had it with Moong dhal Masala papad, which I got it from nearby shop.


  1. I tried a similar recipes couple of weeks ago from a cooking book from my library. In the 'peanut rice' recipe the peanut was left whole to give a crunch (my peanuts were not crunchy though). The other recipe was for a ' peanut podi' which I think I utterly failed in because I found the peanut once ground oozes oil that it becomes a sticky mix rather than a 'powder'. How did you manage to do a 'peanut masala powder'?


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