Carrot-Coconut Rice

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.

Carrot-Coconut Rice

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

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 sauce...

Carrot-Coconut Rice

Summary

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  • Coursemain course
  • Cuisinesouth indian
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time20 minutesPT0H20M
  • Total Time50 minutesPT0H50M

Ingredients

Carrots - medium, grated
2
Coconut - grated
½cup
Rice - cooked
3 cups
Green chilies - slit
4
Ginger - finely grated
1"
Salt
to taste
Cashews - few
For Masala Paste:
Sesame seeds
3tbsp
Peanuts - roasted
3tbsps
Coriander seeds
2tbsp
For Tempering:
Chana dal
1tsp
Urad dal
1tsp
Cumin seeds
1tsp
Mustard Seeds
1tsp
Dry red chilies
2
Curry leaves
8

Steps

  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.
Carrot-Coconut Rice

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

Carrot-Coconut Rice
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