South Indian Carrot Lemon Rice Recipes

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.

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.

INDIAN CARROT RICE

Steps:

• Cook the basmati rice, according to package directions.
• While rice is cooking, heat oil in skillet, add mustard seeds and when they start to sputter, add cashews. Cook until cashews are lightly browned.
• Add onion and jalapenos. Cook until onion is golden.
• Add tumeric, chili powder and salt. Cook 1 minute.
• Add carrots and 1 tbsp water. Cover and cook until carrots are soft.
• Add lemon juice, stir and then fold in peas and rice.
• Serve with cilantro leaves sprinkled on top.