AI-generated image
Verkadalai sadam (peanut rice)
Verkadalai sadam (வேர்க்கடலை சாதம்): rice tossed with a roasted peanut, dry coconut and red chilli powder
Peanut rice is the filling variety rice that Tamil and Kannada parents send when the school day ends with games: roasted peanuts, dry coconut, sesame and red chillies are ground into a coarse powder and tossed through rice in a curry leaf tempering. It tastes a little like a savoury peanut brittle, and it stays good at room temperature for hours. The mistake is grinding the peanuts too long; they turn into peanut butter and the rice clumps. Pulse in short bursts and stop while it is still sandy. Chef's tip: keep a few whole roasted peanuts aside and add them at the end for crunch.
- Total time
- 23 min
- Difficulty
- easy
- Serves
- 3
Ingredients
For the powder
- 2 ⅞ oz raw peanuts
- 2 tbsp desiccated coconut
- 1 tbsp white sesame seeds
- ½ tsp tamarind paste
- ¾ tsp salt
For the rice
- 1 ⅓ lb cooked white ricecooled
- 2 tbsp sesame oil (gingelly)
- ½ tsp black mustard seeds
- 1 tsp urad dal
- 10 curry leaves
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Dry-roast 2 ⅞ oz raw peanuts in a heavy pan over a medium-low heat for 6–7 minutes, stirring, until the skins crack and the nuts are golden inside. Set 2 tablespoons aside whole.
7 minStep 2: Roast 3 dried red chillies for 1 minute, then 1 tbsp white sesame seeds and 2 tbsp desiccated coconut for 1 minute more until the coconut is pale gold.
2 minStep 3: Cool, then pulse the peanuts, chillies, sesame, coconut, ½ tsp tamarind paste and ¾ tsp salt in short bursts to a coarse, sandy powder.
2 minStep 4: Heat 2 tbsp sesame oil (gingelly) in a wide pan over a medium heat. Add ½ tsp black mustard seeds, let it crackle, then add 1 tsp urad dal and 10 curry leaves and fry until the dal is golden.
1 minStep 5: Add 1 ⅓ lb cooked white rice and the powder and fold over a low heat for 2–3 minutes until coated. Stir in the reserved whole peanuts.
3 minStep 6: Cool before packing. Peanuts are a common allergen, so check your school's nut rules first.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 16 g
- Carbs
- 62 g
- Fat
- 24 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does verkadalai sadam (peanut rice) take?
- About 23 minutes in total: 5 minutes to prepare and 18 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of white sesame seeds?
- Poppy seeds or finely chopped pumpkin seeds, same amount.
- What can I use instead of cooked white rice?
- Any long-grain rice, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
