Carrot rice

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

Category: Vegetarian

Type: Lunch / tiffin box/ dinner


Ingredients:

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.


NOTE:

  1. I used Mint leaves, as I had it handy, you can skip it if you don't have.

  2. Grated coconut as well is purely optional.

  3. You can skip onion, if you want to make it as a Sathvic food.




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