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Carrot rice recipe

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Carrot rice south Indian style

carrot rice south indian style


Carrot is one of the staple vegetable in India. Given its preference to everyone, it is impossible that it gets missed out in the famous list of “lunch box menus” in Indian recipes.

Anyone who loves carrot will love the carrot rice dish but for some the sweetness in the carrot does not appeal well when it’s added to a spicy rice dish. So to make it enticing for everyone, in this recipe I have mixed a little tamarind juice to add a tad bit of tanginess to the spicy dish. This little twist goes a long way by enhancing the flavors and makes the dish tangy and spicy.(You can skip this step totally if you love carrot rice as it is)

Please follow the instructions below to make carrot rice that is tangy and spicy


How to make Carrot sadam recipe


Step 1:

In a kadai or a pan add 5 tsp oil and warm it up.

Next, add 1/2 tsp mustard seeds and wait for it to splutter.

Once the mustard seeds starts to splutter, add 1/2 tsp urad dal, 1 bay leaf, 2 red chilli, and some curry leaves. Saute for a few seconds.



Step 2:

Next, add finely chopped shallots and saute until translucent. Once done, add 1/2 tsp ginger garlic paste and cook the raw smell goes away.



Step 3:

Next step is to add the masalas. Add 1/2 tsp turmeric powder, 3/4 tsp salt, and 1 tsp red chilli powder to it and mix it all well.

Cover and cook all the masalas until oil separates.



Step 4:

To add the tangy taste to the rice add 1/8 cup extracted tamarind juice(You can skip this step if you don’t like this flavor)

Cover and cook n medium flame for a few seconds. You will see the oil floating around the corner of the kadai once the juice is completely cooked.



Step 5:

Next, add 1 1/2 cup chopped carrot to the mixture. Cook the carrot until it softens.



Step 6:

Once the carrot is cooked, add 3 cups of boiled basmati rice(cook 1 cup of basmati rice to get 3 cups of cooked basmati rice).

Mix the rice well to the mixture.



Step 7:

Finally, add some chopped coriander leaves and roasted cashews and give it a mix. And to add more spice to the rice sprinkle 1/2 tsp grounded black pepper and serve hot.



Carrot rice recipe south Indian style – Video recipe



Carrot rice recipe south Indian style – Recipe card


Carrot Rice Recipe

Quick and easy south Indian style carrot rice recipe that tastes tangy and spicy.
Prep Time10 mins
Cook Time15 mins
Course: lunch recipe
Cuisine: Indian
Keyword: Carrot rice recipe
Servings: 3 People

Equipment

  • Kadai/Pan

Ingredients

  • 5 tsp Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp urad dal
  • 1 Bay leaf
  • 2 Dried red chilli
  • Few Curry leaves
  • 10 Shallots Finely chopped
  • 1/2 tsp Ginger garlic paste
  • 1/2 tsp Turmeric powder
  • 3/4 tsp Salt
  • 1 tsp Red chilli powder
  • 1/8 Cup Tamarind juice
  • Few Coriander leaves
  • Few Roasted cashews
  • 1/2 tsp Black pepper powder

Instructions

  • In a kadai or a pan add 5 tsp oil and warm it up.
  • Next, add 1/2 tsp mustard seeds and wait for it to splutter.
  • Once the mustard seeds starts to splutter, add 1/2 tsp urad dal, 1 bay leaf, 2 red chilli, and some curry leaves. Saute for a few seconds.
  • Next, add finely chopped shallots and saute until translucent. Once done, add 1/2 tsp ginger garlic paste and cook the raw smell goes away.
  • Next step is to add the masalas. Add 1/2 tsp turmeric powder, 3/4 tsp salt, and 1 tsp red chilli powder to it and mix it all well. Cover and cook all the masalas until oil separates.
  • To add the tangy taste to the rice add 1/8 cup extracted tamarind juice(You can skip this step if you don’t like this flavor)
  • Cover and cook n medium flame for a few seconds. You will see the oil floating around the corner of the kadai once the juice is completely cooked.
  • Next, add 1 1/2 cup chopped carrot to the mixture. Cook the carrot until it softens.
  • Once the carrot is cooked, add 3 cups of boiled basmati rice(cook 1 cup of basmati rice to get 3 cups of cooked basmati rice).Mix the rice well to the mixture.
  • Finally add some chopped coriander leaves and roasted cashews and give it a mix. And to add more spice to the rice sprinkle 1/2 tsp grounded black pepper and serve hot.

Video

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