Verkadalai Sadam (Peanut Rice – South Indian style)

Ingredients

• Ingredients -Ingredients –
• 2 cups cooked rice
• salt to taste
• 2 tbsp. coriander leaves, chopped to garnish
• 1 tbsp. roasted peanuts to garnish
• Dry roast & grind –
• 1 tsp. oil
• 1 tsp. urad dal
• 1 tbsp. chana dal
• 8-10 peppercorns
• 1/4 tsp. fenugreek seeds
• 1 tsp. sesame seeds
• 3 dry red chilies
• 2 tbsp. fresh grated coconut
• 1 tsp. tamarind paste
• 1/4 cup roasted peanuts
• 1/4 tsp. salt
• To Temper –
• 2 tbsp. oil
• 1 dry red chili, broken
• 1 tsp. mustard seeds
• 1 tsp. urad dal
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 2 cups cooked rice
• salt to taste
• 2 tbsp. coriander leaves, chopped to garnish
• 1 tbsp. roasted peanuts to garnish
• Dry roast & grind –
• 1 tsp. oil
• 1 tsp. urad dal
• 1 tbsp. chana dal
• 8-10 peppercorns
• 1/4 tsp. fenugreek seeds
• 1 tsp. sesame seeds
• 3 dry red chilies
• 2 tbsp. fresh grated coconut
• 1 tsp. tamarind paste
• 1/4 cup roasted peanuts
• 1/4 tsp. salt
• To Temper –
• 2 tbsp. oil
• 1 dry red chili, broken
• 1 tsp. mustard seeds
• 1 tsp. urad dal
• 1/4 tsp. asafoetida
• 1 sprig curry leaves

Steps

1. To dry roast – Heat oil in a pan and sauté the urad dal, chana dal, pepper, fenugreek seeds, dry red chilies and sesame seeds till you get a nice aroma.
2. Then add the coconut sauté till it changes colour.
3. Switch off the flame & add the roasted peanuts, tamarind paste. Keep aside to cool.
4. Then grind into a coarse powder.
5. Heat oil in a pan. Temper with mustard seeds & red chili. After it stops spluttering, add urad dal. asafoetida & curry leaves. Sauté for a few seconds.
6. Add the cooked rice, salt to taste & coarsely ground peanut powder. Sauté for 2-3 minutes on a low to medium flame.
7. When done, switch off the flame & garnish with chopped coriander leaves and roasted peanuts.
8. Serve along with pickle, papad, chips or fryums.