1 cup rice
1.75 to 2 cups water or add as required
1/2 teaspoon salt or add as required
For peanut powder or verkadalai podi
1/2 cup peanuts
1 tablespoon chana dal (split and husked bengal gram)
1 tablespoon urad dal (split and husked black gram)
3 dry red chilies – broken and seeds removed (can use byadagi or kashmiri red chilies)
3 tablespoons desiccated coconut
1/4 teaspoon turmeric powder
1 tablespoon white sesame seeds – optional
For tempering peanut rice
1 tablespoon sesame oil (gingelly oil)
1/2 teaspoon mustard seeds
8 to 10 curry leaves
1 pinch asafoetida
Salt as required, to be added later
Rinse 1 cup rice couple of times in water and then soak in enough water for 20 to 30 minutes. If using brown rice, then for about 30 to 45 minutes.
Later drain all the water and add the rice in a pressure cooker. Also add ½ teaspoon salt or add as required.
Add 1.75 to 2 cups water or add as required for regular white rice. If using hand pounded rice then add 2.25 to 2.5 cups water. If using brown rice, then add 3 cups water.
For white rice, pressure cook for 2 whistles on medium flame. For hand pounded rice, pressure cook for 7 to 8 whistles and for brown rice pressure cook for 10 to 12 whistles on medium flame.
When the pressure settles down on its own, remove the lid.
Take the rice in a large bowl or plate and let the rice grains cool down completely. If there are lumps in the rice, then break the lumps.
Heat a small pan. Keep the flame to a medium-low. Add 1/2 cup peanuts.
Stirring often begin to roast the peanuts.
Roast till the peanuts become crunchy and crisp. You will see some blisters and black spots on the peanuts.
Remove the roasted peanuts in a plate and keep aside.
In the same pan, then add 1 tablespoon chana dal.
Stirring continuously roast chana dal on a low flame till they change color and become golden. They will also become aromatic. remove and keep aside.
In the same pan add 1 tablespoon urad dal.Stirring continuously roast urad dal on a low flame till the lentils become golden and aromatic.
Keeping the flame to a low, add 3 dry red chilies and 3 tablespoons desiccated coconut.
Mix and continue to roast stirring continuously. Roast coconut till it is light golden.
Now switch off flame and add 1/4 teaspoon turmeric powder and 1 tablespoon white sesame seeds. Sesame seeds can be skipped.
Mix well. Keep this mixture in the pan till it cools down.
Take the above spices and coconut mixture in a small grinder jar. Also add roasted chana dal.
Grind in small seconds to a coarse mixture. You can even use pulse option of the mixer-grinder and pulse at intervals of 3 to 4 seconds.
Then add the roasted peanuts.Using the pulse option for some seconds, grind to a semi fine powder. Do not grind too much as then peanuts will release their oil.
Add the ground peanut powder to the cooked rice. add more salt as per taste and mix very well.
Heat 1 tablespoon sesame oil (gingelly oil) in a small pan. Add ½ teaspoon mustard seeds.
Let them crackle. When the mustard seeds crackle, then add 8 to 10 curry leaves and 1 pinch of asafoetida (hing). Switch off the flame and stir.
Add all the tempered ingredients in the peanut rice mixture. mix again.
Serve peanut rice as a main course or as a side dish.
Use red chilies which are not very hot or pungent.
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