For the fifth day, it was a simple Carrot Rice. I always know that when I think too much about something it normally never brings in the desired results but unexpected and simple ones like this carrot rice, make it a big thing.
The idea or thought behind this recipe was my discussion with my colleague who has a 7-year-old boy. She was saying that she thinking of some easy-to-make rice dishes and wanted me to contribute ideas. Off the mind came this carrot rice which I said will be very simple. Of course, the thought of including the podi never entered as she would not have a stock of this. Whereas it’s always there at our place. I actually suggested she make a simple dal mix for final seasoning as that will enhance the taste.
Well, she finally made a different version and I also remembered I have my own concoction of making it with carrot juice, well that’s for another day. Let’s check out this really simple version of Carrot Rice.
Step by Step Pictures Carrot Rice
Carrot Rice | Spicy Carrot Rice
Ingredients Needed:
1 cup Cooked Rice
3/4 cup Carrot grated
Tempering
1/4 tsp Mustard Seeds
1/4 tsp Urad dal
1/2 tsp Chana Dal / Bengal Gram
1 long Green Chillis
2 long Dry Red Chillis
5 whole Cashew Nuts
Curry leaves few
1 tsp Cooking Oil
Seasoning
1 tsp Amma's podi
1/2 tsp Ghee
How to make the Carrot Rice
Have the cooked rice ready.
Wash and grate the carrots. Keep it aside.
Heat a nonstick pan with oil, add mustard seeds, and urad dal. When the mustard pops, add channa dal, curry leaves, chopped green chilies, dry red chilies, cashew nuts. Saute till the nuts turn colour slightly.
Add the grated carrot and saute well till the carrots are done. This takes about 2 – 3 mins on high.
Add the cooked rice and mix well. Finally, sprinkle the podi and ghee to combine everything.
Verdict: The rice was colourful and yummy since it had Konda's favorite podi in it.
Recipe
Carrot Rice | Spicy Carrot Rice
Ingredients
For the Rice
- 1 cup Cooked Rice
- 3/4 cup Carrot grated
For Tempering
- 1/4 tsp Mustard Seeds
- 1/4 tsp Urad Dal
- 1/2 tsp Chana Dal / Bengal Gram
- 1 long Green Chillis
- 2 long Dry Red Chillis
- 5 whole Cashew Nuts
- Curry Leaves few
- 1 tsp Cooking Oil
For Seasoning
- 1 tsp Amma’s Podi
- 1/2 tsp Ghee
Instructions
- Have the cooked rice ready.
- Wash and grate the carrots. Keep it aside.
- Heat a nonstick pan with oil, add mustard seeds and urad dal. When the mustard pops, add chana dal, curry leaves, chopped green chillis, dry red chillies, cashew nuts. Saute till the nuts turn colour slightly.
- Add the grated carrot and saute well till the carrots is done. This takes about 2 – 3 mins on high.
- Add the cooked rice and mix well. Finally, sprinkle the podi and ghee combine everything.
sangee vijay says
liked your carrot rice recipe with podi n ghee…so yum!!
i too posted carrot lemon rice today 🙂
Harini says
very easy and colorful. I truly believe the kids usually like the simple ones 🙂
Rasi says
Healthy one 🙂
The Pumpkin Farm says
this looks perfect, especially the spices in it..perfect
Preeti Garg says
Awesome recipe
anusha praveen says
valli carrot rice is my all time favourite but i make it in a different way
Aarthi says
This looks totally delicious.
Suchi says
Yummy 🙂
sushma says
Carrot rice looks delicious and colorful
veena krishnakumar says
Looks very nice and colourful Valli. Am sure the kids would have loved it
vidhas says
Simple, healthy and yummy rice.
Suma Gandlur says
Simple and healthy one. This is one of the regular dishes I make at home.
Gayathri Kumar says
Very inviting and colourful rice...