My 83rd Recipe, “Carrot Rice (aka Carrot Sadam)”, a healthy South Indian rice dish. While I prefer having steamed rice with a hot and spicy South Indian gravy for lunch, RK prefers South Indian Variety rices. So I try to make different kinds of variety rices from the South Indian cuisine for lunch, so that I can also enjoy and not get bored of.
One such wonderful and healthy recipe is this Carrot rice. I love it since it does not take me a very long time to prepare this. Eventually less time standing in my kitchen preparing lunch 🙂 This is also a great way to use up any left over rice you might have in your refrigerator. But the important point is that, you can make your kids eat their veggies.
Mixing the carrots with the rice gives it a nice bright color and I always enjoyed this when I was a kid and would return back home with an empty lunch box. My mom used to make this frequently for my lunch during my school days. Instead of eating this rice immediately after preparing, it would taste better after a few hours, once the flavors gets a chance to be absorbed by the rice. Carrots are high in vitamin A, a nutrient essential for good vision for your kids. So, there is absolutely no reason why you should not make it for your Kid’s lunchbox for tomorrow 😉
Carrot rice is a healthy South Indian Variety Rice Recipe. Made with grated carrots and steamed rice, it is perfectly flavored with aromatic Indian spices.
- Rice - 3/4 cup
- Carrot - 1 - 1 cup Grated
- Onion - 1/2 medium - 1/2 medium Sliced
- Cilantro - for garnishingleaves
- Salt - 1/2tsp Adjust per taste
- Oil - 1tsp
- Mustard - 1/4tsp
- Chana dal - 1/2tsp
- Broken urad dal - 1/2tsp
- Jeera - 1/4tsp
- Dry red chilli - 2
- Asafoetida - 1/4tsp
- Cashew - 6
- Curry - 1 sprigleaves
- Green chilli - 1 slited
- Garlic - 3 pods sliced
- Ginger - 1tsp Finely chopped
- Raisin - 10 optional
- First cook the rice with 1/4 tsp salt and bring it to room temperature.
- Heat a pan with oil, add the mustard and once it splutters, add the other ingredients listed under "To temper" in the given order and saute until the raisins puff-up.By this time the dal, jeera and cashews will turn golden brown.
- Now add the onion, remaining salt and saute till the onion turns translucent. Then, add the carrot and saute until it turns pale in color or until it is dry enough. Turn off the flame. Add the cilantro leaves.
- Add this prepared mixture to the cooked rice and mix thoroughly.
- Enjoy with any spicy side dish or appalam / chips.
- Make sure that none of the tempering ingredients gets burnt. Give quick stirs at regular intervals.
Submitted this recipe to Remmy’s Kitchen First blog anniversary celebration and giveaway.