South Indian Carrot Lemon Rice Recipes

CARROT RICE RECIPE

Steps:

• Wash and soak rice for about 20 minutes. While the rice soaks, prepare the veggies mentioned in the ingredients list. After 20 mins drain the rice and set aside.
• Bring 2 cups water to a rolling boil, add drained rice and cook covered on a low heat until fully done. Fluff with a fork and cool completely. To cook in a pressure cooker, cook for 1 whistle with 1¾ cups water. You can also cook in an instant pot for 6 mins with 1¼ cups water.
• Heat a pan with oil and add cumin, cardamoms, cinnamon and bay leaf.
• When they begin to splutter, add onions and saute until transparent or golden.
• Saute ginger garlic paste till the raw smell goes away. Add carrots and saute for one to two minutes. Sprinkle salt and cook till carrot is slightly tender.
• Add spice powders - chili powder, garam masala and mint or coriander leaves. Stir and saute for a minute for the raw smell of chili powder to go away.
• Cover and cook on a low heat for 1 to 2 mins.
• Add cooked and cooled rice and sprinkle very little salt.
• Mix everything well and squeeze in some lemon if you like. Taste test and add more salt if needed.
• Garnish carrot rice with toasted cashews. Serve with a Raita.

SOUTH INDIAN CARROT LEMON RICE RECIPE

Steps:

• Spread the cooked rice in a wide plate and keep it aside.
• Heat oil in a pan and add the mustard seeds, chana dal, urad dal and peanuts. Fry until light brown color.
• Then add the cashews, chopped ginger, green chillies, dry chillies and curry leaves fry for a couple of minutes.
• Now add the grated carrot and turmeric and saute for 8 - 10 minutes or until the carrots are tender.
• Turn off the flame and add the lemon juice. Mix well.
• Finally add the cooked rice and salt. Mix everything until well combined.

CARROT RICE RECIPE

Steps:

• Soak rice in a bowl in enough water for 30 minutes. Drain and then set aside.
• You could use any rice like sona masuri, surti kolam or parimal rice or even basmati rice. I used hand pounded sona masuri rice.
• Add the rice in a 2 litre pressure cooker along with 0.75 to 1 cups water and salt (optional). Pressure cook for 2 whistles.
• Since this rice was hand pounded rice, I cooked for 3 whistles and added 1.25 cups water.
• You can also cook the rice in a pot or pan adding 3 to 3.5 cups water. Then drain the water once the rice grains are cooked.
• When the rice is cooking, peel and grate 2 medium sized carrots. Keep the grated carrots aside. Also slice 1 small onion and chop one green chili.
• When the pressure settles down on its own, open the lid of the cooker.
• Gently fluff the rice grains and allow them to cool completely. I cooled the rice in the cooker itself. But you can also take the rice grains in a large plate or tray to cool them.
• In a pan heat the oil and add the thinly sliced onions.
• Stir and saute the onions on a low to medium heat until onions start to turn light golden. Add a pinch of salt for cooking the onions quickly.
• When the onions begin to get light golden, add the cashews and raisins. Mix very well.
• Sauté until the raisins become plump. By the time the raisins become plump, the onions will also get golden.
• Remove the onions, cashews and raisins with a slotted spoon and keep aside.
• In the same pan, some oil will be left. Lower the heat. Now add mustard seeds, tej patta, cinnamon, cardamoms and cloves.
• Stir and sauté until the mustard crackles.
• Now add the chopped green chilies, curry leaves and a pinch of asafetida (optional).
• Stir and saute for half a minute. Add the grated carrots. Mix very well.
• Saute the carrots for about 3 minutes on a low to medium heat. Depending on the size of gratings, the sautéing can take less or more time.
• Add the steamed rice and stir. Season with salt. Again mix very well and switch off the flame.
• Lastly add the fried onions, cashews and raisins. Also add chopped coriander leaves.
• Mix very well. You can also garnish carrot rice with the fried onions, cashews and raisins while serving.
• Serve carrot rice with a side raita or salad.
• Serve carrot rice with a side of a raita or salad. You can even pack it as a tiffin box lunch with some chutney or a veggie stir fry.
• The tangy sour flavors of an onion-tomato salad combine nicely with the mild, sweet flavors of this carrot rice.
• In fact a tangy tomato salad or even a mayo salad will pair greatly. If you do not have any veggies, simply serve carrot rice with a simple plain curd (yogurt).
• Though you mostly won't have any leftovers, but in case if you do have, then refrigerate and consume within a day. Do not keep for a longer time in the fridge. Rice is best had when freshly made.

CARROT LEMON RICE RECIPE

Steps:

• To begin making the Carrot Lemon Rice Recipe, do the prep and get all the ingredients together.
• Take a pan and heat ghee/ coconut oil.
• Add in mustard seeds. When they splutter, add in curry leaves and lentils. Once the lentils turn golden, add desiccated coconut and sauté for 2-3 min until the aroma comes.
• Add grated carrot and cook for a minute, until the rawness disappears. Add any dry fruits (optional) at this stage. Add cooked rice, salt and turmeric powder. Toss well and simmer for few minutes.
• Turn off the flame and add lemon juice and mix again.
• Garnish with curry leaves and enjoy with curd or curries.
• The Carrot Lemon Rice can be served with papad and pickle for a lunch or dinner.