Peanut rice | Verkadalai sadam
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Peanut RICE
Easy and tasty Verkadala Sadam is a popular rice variety from South Indian cuisine. With cooked rice, flavorful rice can be prepared within 10 minutes. Authentic South Indian flavors. It is popularly known as Kadalai | Verkadalai sadham in Tamil, verusenaga Annam in Kannada
SOUTH INDIAN Kadalai SADHAM RECIPE
If you are looking for a quick beginner-friendly recipe, this is perfect. Be it a quick, simple weekday meal, travel food, or lunch box/tiffin box recipe for kids’ school, or office, this rice is a great choice. The aroma of freshly prepared podi makes the rice so flavorful
Should I roast peanuts separately?
Since I used unsalted roasted peanuts, I didn’t roast peanuts separately. If you are going to use raw peanuts, roast them first and prepare podi
CAN I USE LEFTOVER RICE FOR PEanut RICE?
Yes, it is a perfect way to finish leftover rice/ cold rice. If you are using leftover rice, make sure you keep the rice at room temperature for some time. Warm the rice, spread the rice on a plate, drizzle sesame oil, and then use it.
FLUFFY RICE
If you are making Kalandha sadham with freshly cooked rice, make sure you spread the rice on a plate till the steam goes off, then add sesame oil. I generally add a few drops of sesame oil while cooking rice, as it helps make the rice fluffy.
WHAT KIND OF RICE SHOULD I USE?
I generally use Sona masoori rice/ raw rice. You can also use basmati rice, brown rice, or hand pound rice, or millet. Cook the rice well, but not mushy. Avoid al dente cooking for better digestion.
Should I pulse peanuts?
Yes, peanuts tend to ooze oil while grinding, so always pulse the podi. Avoid grinding.
WHAT TASTES BEST WITH Verkadala rice?
Rice tastes best with varuval variety, curd-based kuzhambu, kootu variety, curd based recipes, pickle varieties, vadam varieties, savory bakshanam, masala vada, or pakoda
VARIETY RICE RECIPES IN TMF
No onion no garlic kalandha sadam
Peanut based recipes
Kadalai urundai
Ingredients
To roast
- 1 tablespoon urad dal
- 1/4 teaspoon pepper
- 1 tablespoon chana dal
- 1/2 teaspoon sesame seed
- Fenugreek seeds few
- 4 Red chilli I used byadgi chilli
- 1/4 teaspoon oil
- 1 tbsp coconut
- 1/4 cup Roasted peanut
- Tamarind small piece
To temper
- 2 tablespoons sesame oil
- 1/4 teaspoon mustard seeds
- 1 tablespoon urad dal
- 3 Red chilli
- 1 tablespoon chana dal
- 2 tablespoons peanut
- Curry leaves few
Peanut rice
- Freshly crushed pepper
- Asafoetida generous portion
- 2 cups rice
Instructions
- COOK RICE AND COOL
- Firstly, cook rice with the required water and a few drops of sesame oil
- Transfer the cooked rice to a wide plate and cool the rice
- PREPARE PEANUT PODI
- Add fenugreek seeds, urad dal, channa dal, red chilli, sesame seeds, and oil, and saute till they start to change color
- Turn down to a low flame
- Furthermore, add roasted peanuts and coconut; saute till they turn aromatic and change color
- Finally, add tamarind and transfer them to a plate, and cool
- After everything is a cool pulse and grind coarse podi; mix well in between the pulsing
- MIX PODI RICE
- Measure and take 2 cups of rice
- Add entire podi and salt; mix well
- TEMPER AND PREPARE RICE
- Add oil to a wide pan
- When the oil is hot, add all ingredients except hing and let them splutter
- Add the hing and mix well
- Simmer the flame and add podi rice
- Finally, add freshly crushed pepper and turn off the stove. For the best flavor, serve rice after a few hours
Video
Notes
- Freshly crushed pepper adds amazing flavor to the rice. If you don't have the grinder, add extra pepper while roasting
- If the rice is hot, mix the rice gently with a fork else it might turn mushy. I would recommend mixing the rice after the rice is cool
- Adding a few drops of sesame oil while cooking rice helps fluffy rice
- You can also add a few drops of sesame oil to the cooked rice
- While measuring cooked rice, pack loosely to avoid rice turning mushy
- If you are using leftover rice, heat the rice, spread them on a plate then use it
- I have used sesame oil. Instead, use peanut oil or any cooking oil
- Adjust red chilli according to your spice
- I have used roasted peanuts hence added directly. If you are using raw peanuts; saute the first
- Prepare and eat peanut rice after a few hours for the best flavor
- While preparing any variety of rice, always keep extra rice handy. If variety rice turned spicy/ salty, it will be easy to fix
Ingredients
To roast
1 tablespoon urad dal
1/4 teaspoon pepper
1 tablespoon chana dal
1/2 teaspoon sesame seed
Fenugreek seeds few
4 Red chilli, I used byadgi chilli
1/4 teaspoon oil
1 tbsp coconut
1/4 cup Roasted peanuts
Tamarind small piece
To temper
2 tablespoons sesame oil
1/4 teaspoon mustard seeds
1 tablespoon urad dal
3 Red chilli
1 tablespoon chana dal
2 tablespoons of peanut
Curry leaves few
Asafoetida generous portion
Peanut rice
2 cups rice
Freshly crushed pepper
How to make Peanut rice with step-by-step pictures
Cook rice and cool
- Firstly, cook rice with the required water and a few drops of sesame oil
- Transfer the cooked rice to a wide plate and cool the rice
Prepare Peanut podi
- Add fenugreek seeds, urad dal, channa dal, red chilli, sesame seeds, and oil, and saute till they start to change color
- Turn down to a low flame
- Furthermore, add roasted peanuts and coconut; saute till they turn aromatic and change color
- Finally, add tamarind and transfer them to a plate, and cool
- After everything is a cool pulse and grind coarse podi; mix well in between the pulsing
Mix podi rice
- Measure and take 2 cups of rice
- Add entire podi and salt; mix well
Temper and prepare rice
- Add oil to a wide pan
- When the oil is hot, add all ingredients except hing and let them splutter
- Add the hing and mix well
- Simmer the flame and add podi rice
- Finally, add freshly crushed pepper and turn off the stove. For the best flavor, serve rice after a few hours
