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🌰 Verkadalai Sadam (Peanut Rice)

Ingredients
• Cooked rice – 2 cups (boiled and cooled, grains separate)
• Groundnut (peanuts) – ½ cup
• Urad dal – 1 tbsp
• Dry red chilli – 4 to 5 (adjust to spice level)
• Black sesame seeds – 1 tsp
• Grated coconut – 2 tbsp
• Coconut oil – 1 tbsp

For tempering:
• Coconut oil – 1 tbsp
• Bengal gram dal (கடலப்பருப்பு / chana dal) – 1 tsp
• Urad dal (உளுந்தம் பருப்பு) – 1 tsp
• Hing (perungayam) – 1 pinch
• Dry red chilli – 1
• Groundnut – 2 tbsp (optional, for crunch)
• Curry leaves – 1 sprig
• Salt – to taste

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Method
1. Prepare the masala powder
• Heat a pan, dry roast ½ cup groundnuts until golden.
• Add 1 tbsp urad dal, 4–5 red chillies, 1 tsp black sesame seeds and roast till aromatic.
• Add 2 tbsp grated coconut and roast for 2–3 minutes on low flame.
• Cool and grind this mixture to a slightly coarse powder (about 90%). Keep aside.
2. Do the tempering
• In a separate pan, heat 1 tbsp coconut oil.
• Add 1 tsp kadala paruppu, 1 tsp urad dal, a pinch of hing, 1 dry red chilli, 2 tbsp groundnuts and fry till golden.
• Add curry leaves and sauté till crisp.
3. Mixing
• Add the tempered ingredients to the cooked rice.
• Sprinkle salt as required.
• Add the ground masala powder and mix gently until rice is well coated.
4. Serve
• Peanut rice is ready! Tastes great with papad, pickle, or curd.