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Carrot Rice is a South Indian-inspired dish that turns humble carrots into a flavourful and vibrant rice preparation. Grated or finely chopped carrots are sautéed with onion, green chilli, ginger, and a light tempering of mustard seeds, curry leaves, and spices. The cooked rice is then tossed with this carrot mixture, resulting in a dish that is mildly spiced, subtly sweet from carrots, and deliciously aromatic.
It’s a great way to include vegetables in your meals and is especially useful for kids who may otherwise avoid carrots. The dish is naturally vegetarian and gluten-free, and can be served plain, with papad, pickle, raita, or even dal for a fuller meal. Carrot rice is also travel
Prepare rice
Cook rice and allow it to cool slightly so the grains remain separate.
Tempering
Heat oil/ghee in a pan. Add mustard seeds and let them splutter. Add cumin seeds, dry red chilli, curry leaves, and sauté briefly.
Sauté aromatics
Add onion, green chilli, and ginger. Cook until onions turn translucent.
Add carrots & spices
Stir in grated carrots, turmeric, and salt. Cook for 4–5 minutes until carrots soften but remain slightly crunchy.
Mix rice
Add cooked rice to the carrot mixture. Gently toss until evenly coated.
Garnish & serve
Finish with fresh coriander and a squeeze of lemon juice. Serve warm.
Yes, skip them and add a pinch of hing (asafoetida) for flavour.
Yes, it’s perfect as it tastes good even at room temperature.
It pairs well with curd, pickle, papad, or dal.
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