Skip to main content

Carrot Rice


Sharing my family's favorite, easy, healthy and tasty lunchbox recipe which is prepared using carrots. This has a mild sweet taste because of carrot's natural flavor, so adjust the quantity of chillies according to it. This yummy rice goes well with any spicy fry varieties like potato fry, taro root fry etc and personally, we love it with egg omelette.


Ingredients :

3 Carrots, peeled ( finely grated or chopped )
1 Onion, Finely chopped
2 green chillies, chopped
1 Cup rice
2 Cups Water 
1 Tbsp Oil
1/2 Tsp Mustard seeds
1/2 Tsp Cumin seeds / Jeera
1 Tbsp Channa dal
2 Tbsp Peanuts 
A pinch of Hing
Less than 1/4 Tsp Turmeric powder
Few curry leaves
Salt to taste

Method :

Wash and cook rice using 2 cups of water.

Once done, transfer it to a plate and cool it to avoid stickiness while mixing with carrot.

Heat oil in a pan and add mustard seeds.

Once it starts spluttering, add cumin seeds followed by hing, chana dal and peanuts.

Add the chopped onion along with green chillies and curry leaves.

Saute it for a minute in a medium flame and add turmeric powder.

Now add the grated or finely chopped carrots along with the required amount of salt.

Cook it for couple of minutes and add the cooked rice.

Mix evenly without breaking the rice.

Serve hot. 






Serving Options :

Serve with potato fry, Taro root fry or Egg omelette.



Note : I have used chopper to finely chop the carrots. You can also use grater to fine grate them.




Comments

  1. Healthy and super prefect rice for lunch box,love it.

    ReplyDelete
  2. One of my favs...perfectly made

    ReplyDelete
  3. Easy n healthy one pot meal, loved it!!

    ReplyDelete
  4. Looks so gud ..perfect for lunch box

    ReplyDelete
  5. like it priya.. can try with other veggies too..

    ReplyDelete

Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)



Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….


Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …