Peanut Rice is a classic, humble, and incredibly flavorful dish from the southern states of India, particularly Andhra Pradesh, Karnataka, and Tamil Nadu. It is not a saucy or gravy-based rice dish, but rather a “flavored rice” where cooked rice is tossed with a coarse, dry powder made from roasted peanuts and spices.

It is known for its:

• Nutty & Earthy Flavor: From the generous use of roasted peanuts.
• Aromatic & Spicy Kick: From dried red chilies, curry leaves, and other spices.
• Dry & Comforting Texture: It’s not wet or sticky, making it perfect for a packed lunch.
• Simplicity & Speed: It can be whipped up in minutes if you have the peanut powder ready.

This dish is a staple in many households, celebrated for its ability to turn simple leftover rice into a delicious and satisfying meal.

Origin & Background

Peanut Rice is deeply rooted in the culinary traditions of South India, where rice is the staple grain and the cuisine is known for its intelligent use of local ingredients and lentils/spices to create nutritious, long-lasting foods.

• Regional Roots: Its heartland is in the arid regions of Andhra Pradesh and Karnataka, where peanuts (groundnuts) are widely cultivated. The dish was born out of necessity and ingenuitya way for farmers and families to create a tasty, energy-dense meal with readily available, shelf-stable ingredients.
• A Lunchbox Favorite: Because it is a “dry” rice dish (no gravy that can spoil), it travels exceptionally well without leaking or becoming soggy. This makes it a quintessential lunchbox (tiffin) item for school children and working adults across South India.
• Festive & Prasadam Role: In many regions, a slightly sweeter version of peanut rice is prepared as an offering (Prasadam) in temples or during festivals like Sankranti, which celebrates the harvest.
• Everyday Practicality: It is the ultimate solution for using up leftover rice, transforming it into a completely new and exciting dish with minimal effort.

Proper Recipe for South Indian Peanut Rice

This recipe is divided into two parts: making the peanut powder (which can be stored) and assembling the rice.

Yield: Serves 2-3
Prep time: 5 minutes
Cook time: 15 minutes

Ingredients:

For the Peanut Powder:

• 1/2 cup raw, shelled peanuts
• 2-3 dried red chilies (adjust to your spice level)
• 1 tbsp white sesame seeds
• 1/2 tsp cumin seeds
• 2 tbsp desiccated coconut (optional, but adds great flavor)
• A small marble-sized ball of tamarind (or 1/2 tsp tamarind paste)
• Salt, to taste

For Tempering & Assembly:

• 2 cups cooked, cooled rice (preferably medium or long-grain like Sona Masoori or Basmati)
• 2 tbsp cooking oil (peanut or sesame oil work well)
• 1 tsp mustard seeds
• 1 tsp urad dal (split black gram)
• 1 tsp chana dal (split Bengal gram)
• 1 sprig fresh curry leaves (10-12 leaves)
• 2 green chilies, slit lengthwise (optional, for extra heat)
• 1 pinch asafoetida (hing)

Instructions:

Part 1: Make the Peanut Powder

1. Dry Roast: In a pan over low-medium heat, dry roast the raw peanuts. Stir continuously until they become crisp and develop a few dark spots. You should be able to smell their nutty aroma. Transfer them to a plate to cool.
2. Roast Spices: In the same pan, add the dried red chilies, sesame seeds, and cumin seeds. Roast for 1-2 minutes until fragrant. Add the desiccated coconut (if using) and roast for another 30 seconds until lightly golden. Transfer this to the same plate with the peanuts.
3. Cool Completely: This is a crucial step. Allow all the roasted ingredients to cool down completely. If they are warm when grinding, they will release oil and become a sticky paste instead of a powder.
4. Grind: Once cool, transfer the roasted peanuts, spices, tamarind, and salt to a blender or spice grinder. Pulse a few times until you get a coarse powder. Do not add water. The texture should be like coarse breadcrumbs. Your peanut powder is ready. (You can make a larger batch of this and store it in an airtight container for 2-3 weeks.)

Part 2: Assemble the Rice

1. Prepare the Rice: Ensure your cooked rice is cooled down and the grains are separate. If using refrigerated rice, let it come to room temperature.
2. Tempering (Tadka): Heat oil in a large pan or kadai. Add the mustard seeds and let them splutter. Add the urad dal and chana dal. Sauté until the dals turn golden brown.
3. Add Aromatics: Add the slit green chilies, curry leaves, and a pinch of asafoetida. Be careful, as the curry leaves will splutter. Sauté for 10 seconds.
4. Combine: Turn the heat to low. Add the prepared peanut powder to the pan and mix it quickly with the tempering for just 20-30 seconds. This “toasts” the powder in the oil and unlocks its aroma.
5. Final Mix: Add the cooked rice to the pan. Gently but thoroughly toss the rice with the peanut-spice mixture until every grain is evenly coated. Be careful not to break the rice grains.
6. Serve: Turn off the heat. Taste and adjust salt if needed. Serve your flavorful Peanut Rice immediately.

Serving Suggestions:

• Enjoy it plain, or with a side of plain yogurt (curd rice style) or a crisp papadum.
• A simple cucumber salad or potato chips on the side complement it beautifully.