• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Recipes by Category
  • Subscribe
  • Navigation Menu: Social Icons

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Recipes by Category
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Blogging Marathon » Carrot-Coconut Rice

    Carrot-Coconut Rice

    Published: Dec 4, 2012 · Modified: Dec 16, 2019 by Pavani · Leave a Comment

    1 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe

    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. 

    Carrot-Coconut Rice

    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 20 mins
    Cook Time: 30 mins
    Total Time: 50 mins
    Course: Main Course
    Cuisine: south indian
    Servings: 4 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

    Instructions

    • Make the masala paste: Grind the 3 ingredients under masala paste. Keep aside.
    • 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.
    • 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.
    • Add cooked rice and mix well. Cook covered for 2 minutes for the flavors to mingle. Serve hot with potato chips.

    Notes

    Lets check out what my fellow marathoners have cooked for the first day of BM# 23.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Blogging Marathon

    • Blue platter with Tofu asparagus stir fry.
      Sesame Tofu Asparagus Stir Fry Recipe
    • Egg Puffs Recipe | Indian Bakery Style
    • Vegetable Frittata Recipe | Indian Style
    • Ragi Adai Recipe | Finger Millet & Lentil Dosa
    1 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. raaji

      December 04, 2012 at 2:03 am

      lovely style...so rich with carrot and coconut..

      Reply
    2. Global Tastes & Travels Inc.

      December 04, 2012 at 4:12 am

      what a colorful rice - looks so appetizing

      Reply
    3. Global Tastes & Travels Inc.

      December 04, 2012 at 4:12 am

      what a colorful rice - looks so appetizing

      Reply
    4. preeti garg

      December 04, 2012 at 4:13 am

      Recipe look so colorful and attractive... really tooo spicy coconut and carrot rice... its hot

      Reply
    5. rekhas kitchen

      December 04, 2012 at 4:19 am

      Beautifuly presented after Preetis carrot halwa ypour rice made me drool..

      Reply
    6. Sreevalli E

      December 04, 2012 at 4:45 am

      Yummy Rice.. I love the flavor of carrot along with coconut in your recipe..

      Reply
    7. Nivedhanams Sowmya

      December 04, 2012 at 6:17 am

      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

      Reply
    8. Priya Suresh

      December 04, 2012 at 8:16 am

      Lovely presentation, never thought of combining both carrot and coconut together in rice,looks wonderful.

      Reply
    9. Pallavi Purani

      December 04, 2012 at 9:40 am

      That is a lovely colorful rice 🙂

      Reply
    10. Rajani S

      December 04, 2012 at 10:10 am

      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 🙂

      Reply
    11. Hari Chandana

      December 04, 2012 at 4:13 pm

      Healthy and delicious rice recipe.. looks super colorful.. thanks for sharing !!Indian Cuisine

      Reply
    12. Vanamala Hebbar

      December 04, 2012 at 6:47 pm

      Oh wow nice recipe....never tried carrot rice..bookmarked

      Reply
    13. Kalyani

      December 05, 2012 at 11:57 am

      lovely combo of coconut and carrot shud try !Kalyani Sizzling Tastebuds

      Reply
    14. Suma Gandlur

      December 06, 2012 at 10:21 pm

      I make a different version of carrot rice. This version sounds yummy too. I will give it a try later.:)

      Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    My profile photo.

    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

    More about me →

    Trending Recipes

    • Blue plate with cups of chocolate custard.
      How to make Chocolate Custard with Custard Powder
    • Brown plate with a stack of Ethiopian flatbread.
      Easy Injera Recipe | Step by Step
    • Plate with fried plantains and a bowl with garlic sauce.
      Cuban Tostones with Mojo Sauce Recipe
    • White bowl with bangaladumpa vepudu
      Masala Potato Fry | Andhra Style

    Seasonal Recipes

    • Blue bowl with sweet and spicy berry chutney
      The Best Cranberry Apple Chutney Recipe
    • Vegan potato latkes
      How to make Eggless Latkes
    • White plate with stack of Danish Aebleskivers
      How to make Vegan Ebelskivers Recipe
    • Vegan Fruit Cake
      How to make Eggless Christmas Plum Cake

    My Cookbooks

    Vegetarian Indian Instant Pot Cookbook.
    The Essential Vegetarian Indian Cookbook.

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    1 shares