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Carrot-Coconut Rice

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: south indian
Servings: 4 serving
Author: Pavani

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.