Carrot rice is a quick dish which can be prepared in a jiff, can be easily made for tiffin box too. You can make this when you have left over rice too.
I tried this recipe, when I had too many carrots laying in my fridge unattended for some days. The initial idea is adopted from vegrecipesofindia
Later I made it as per the availability of the ingredients at home and also as per my family taste preference.
Cuisine : South Indian
Type: Lunch / tiffin box/ dinner
Cooked rice - 1 cup
Grated carrots- 1 Big or 2 medium
Green chillies- 3 or more if you like spicy
Oil- 2 tsp
Mustard seeds- 1/2 tsp
Urad dal- 1/2 tsp
Dry Red chilly- 1
Curry leaves few
Onion finely chopped- 1 ( optional)
Grated coconut- 2 tbsp ( optional)
Mint leaves- few ( optional)
Lemon juice - 1 tbsp
Coriander leaves chopped- little
Salt to taste
1.Heat oil in a Kadai, add mustard seeds. Once it splutters, add urad dal followed by dry red chilly,
curry leaves and green chillies.Saute for a minute.
2.Add the chopped onion and fry until it turns little pink . Add the mint leaves and continue to saute for few minutes more.
3.Now add the grated carrot ,required salt and fry it just for 2 minutes, so that the carrot remains little crunchy.
3. Finally add the lemon juice, grated coconut and Coriander leaves along with cooked rice.
4.Mix everything really well, keeping the heat to low , close the lid of the kadai and warm it for 5 minutes, maintaining the heat in low.
5. Serve it hot or cold with Raitha or just as it is.
I used Mint leaves, as I had it handy, you can skip it if you don't have.
Grated coconut as well is purely optional.
You can skip onion, if you want to make it as a Sathvic food.