Carrot Rice
When I was about to leave to Hyderabad for 3 weeks, the vegetable tray had an assortment of veggies that were unused. Among them was one carrot, a few green chillies, 2 onions, some okra, 10 beans and so on. I fried the okra and made usili with the beans but was stumped on what to do with just one carrot. I could have made a salad but then thought I should probably add it to rice and make it a carrot rice!
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.
What I Used:
Serves 2
Cooked rice - 3 cups
Grated carrots - 1
Green chillies - 3, slit lengthwise
Ginger garlic paste - 1 tsp
Curry masala - 1 tsp
Turmeric - a pinch
Salt - to taste
Oil - 2 tspHow I Made It:
Serve warm with raita, papad and pickles.
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.
See how simple it is? :)
This orange-y rice goes to Pooja's Indian Independence Day event.















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