Carrot Rice

Carrot Rice is a south Indian recipe ideal with sambhar or dahi raita. It is on the spicier side due to the usage of dry red chilies. You can use Kashmiri red chilies for a milder version.

Preparation time:15 minutes
Cooking time: 25 minutes
Serves 3 to 4

Ingredients:

• 1/2 cup coriander seeds
• 1/2 cup bengal gram dal
• 10-12 whole dry red chilies
• 2 cups rice
• 4 cups water
• 1/2 tsp mustard seeds
• 3/4 tsp urad dal
• 1 cup chopped onions(3 onions)
• 1 cup grated carrots(3-4 carrots)
• 5-6 curry leaves
• 1/2 tsp turmeric powder
• salt to taste
• 2 tbsp coriander leaves chopped
• 3 tbsp oil

Cook the rice with water, salt and a tsp of oil. Powder coriander seeds, gram dal and chilies together in a grinder. Set aside. This powder will be more than you need so keep the rest in an airtight container for future use.

In a wok, heat rest of the oil, splutter mustard seeds and urad dal. Saute onions till they start turning brown and add the carrots and the curry leaves. Let it cook for 4-5 minutes and add 7-8 tsps of previously prepared powder, along with turmeric powder.

Cook for another 3-4 minutes or till the raw smell of the powder disappears. Now lower the flame and mix in the cooked rice.

Garnish with coriander leaves and serve hot with raita or sambhar.  Enjoy!!!