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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
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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.
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