This is an easy rice dish that I have seen in many blogs. But most of them use chana dal in it. Since I was feeling plain lazy to soak, grind and all the rest of it, I made a simpler version. It came out quite tasty but next time I think I will try it with the dal and other masala in it. Since carrots add a nice sweetness to the rice dish so I didn’t feel a need to add onions to the carrot rice, but feel free to do so if you wish.
Ingredients:
Cooked rice – 3 cups
Grated carrots – 1
Green chillies – 3, slit lengthwise
Ginger garlic paste – 1 tsp
Curry masala or garam masala – 1 tsp
Turmeric – a pinch
Salt – to taste
Oil – 2 tsp
How I Made It:
1. Heat oil and saute carrots and green chillies in turmeric till the carrots become limp (for lack of a better word)
2. Now add the ginger garlic paste, curry masala and salt and fry for a minute or two.
3. Mix in rice and leave on for another 2 minutes.
Serve warm with raita, papad and pickles.See how simple it is? 🙂
Greta for a quick meal.
My version has minimal spices and peas too.
I made something very similar… using cornmeal instead of rice. 🙂 It is a very good idea.
I usually like to just mix up carrot thoran with rice and eat it like that. I love that first pic.
Hi Naga, I make this often:-) and I never use Dal or ground masala. Whenever I have leftover rice and waiting-to-be-finished-by-the-weekend carrots, I make this. Love your pic. Don’t mind, but I did not like the placement of the image ad just below the post, it would be nice if you could move it to the left column or something…
The carrot rice looks yumm! I usually munch on raw carrots always..
Same pinch …….Today I also posted carrot rice only but yours looks delicious and awesome….
this looks so simple nd yum..
Hi….
Carrot rice looks so good. Prefect picture. Loved the color of ur rice. YUM!
Oh this looks absolutely lovely. Sometimes it gets boring serving plain rice – this is a great alternative!
i love carrot rice. i actually don’t like the ones with the ground masalas – i make it nice and simple like this. its the only way the actual flavor of the carrot is retained. lovely!