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I can’t believe it’s December already and in few short days we will be in a brand new year. Today we begin 23rd edition of Blogging Marathon and my theme for this week is “Cooking with Carrots”. 

I like carrots and I add them to rice dishes and mix them with other veggies to make curries, pasta sauces etc. But when I think about it, I don’t usually make dishes only with carrots. So when I saw this theme, I thought of trying dishes that highlight and have carrots as the main ingredient.

For the first day, I made this carrot and coconut rice. Inspiration for this dish came from one of the cooking shows on Etv. 

Print Recipe
Carrot-Coconut Rice Yum
Carrot-Coconut Rice
Course main course
Cuisine south indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 2 Carrots - medium, grated
  • ½ cup Coconut - grated
  • 3 cups Rice - cooked
  • 4 chilies Green - slit
  • 1 Ginger " - finely grated
  • to taste Salt
  • Cashews - few
For Masala Paste:
  • 3 tbsp Sesame seeds
  • 3 tbsps Peanuts - roasted
  • 2 tbsp Coriander seeds
For Tempering:
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • 1 tsp Cumin seeds
  • 1 tsp Mustard Seeds
  • 2 chilies Dry red
  • 8 Curry leaves
Course main course
Cuisine south indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 2 Carrots - medium, grated
  • ½ cup Coconut - grated
  • 3 cups Rice - cooked
  • 4 chilies Green - slit
  • 1 Ginger " - finely grated
  • to taste Salt
  • Cashews - few
For Masala Paste:
  • 3 tbsp Sesame seeds
  • 3 tbsps Peanuts - roasted
  • 2 tbsp Coriander seeds
For Tempering:
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • 1 tsp Cumin seeds
  • 1 tsp Mustard Seeds
  • 2 chilies Dry red
  • 8 Curry leaves
Carrot-Coconut Rice
Instructions
  1. Make the masala paste: Grind the 3 ingredients under masala paste. Keep aside.
  2. Heat 2tbsp oil in a large saute pan, add the tempering ingredients and once the seeds start to splutter, add cashews, green chilies and ginger. Cook until ginger starts to smell fragrant.
  3. Next add the grated carrot and cook for 3-4 minutes or until carrots don't smell raw anymore. Add the coconut, salt and the ground masala paste. Mix well and cook for 5 minutes on low flame.
  4. Add cooked rice and mix well. Cook covered for 2 minutes for the flavors to mingle. Serve hot with potato chips.
Recipe Notes

Lets check out what my fellow marathoners have cooked for the first day of BM# 23.

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14 thoughts on “Carrot-Coconut Rice”

  1. Love your pictures!!! so delicious to serve it on the coconut shell itself.. so picture perfect!!!SowmyaOngoing Event – CWF – Whole Wheat FlourOngoing Event – Eggless Bakes and Treats

  2. I make carrot rice for kid’s lunch box once in a while. I add a handful of coriander leaves and a bit of paneer, if there is any. This version also looks nice 🙂

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