Carrot rice, a quick and easy rice variety perfect for kids or lunch for one. Treat for both eyes and taste buds, also can pack it in your lunch box.
Looking for a healthy meal for one when you want to make just for you ? Have your dose of carrots with this simple carrot rice paring it with some papad or fryums.
I have already posted a beautiful beetroot rice, but this is slightly different from it. Adding sambar powder (or curry powder) makes it so flavorful.
Do you like how I have cut my carrot for this recipe? I heard you. I used my julienne grater first to grate to strips and then stack it and chop finely in bulk.
Below you will find how I did it. There are easier ways of just using a fine grater for this purpose or even you can roughly chop and give few pulses to get it similar in looks.
- Moong dal (yellow lentils) adds up the protein quotient.
- Coconut is an amazing touch to the recipe giving it a subtle flavor needed for the recipe.
- Basmati rice not only is packed with flavor but is also pleasing to eyes. There should be some tempting factor for us to eat with eyes first right?
See recipe card for other ingredients and it’s quantities.
I have made this without any masala items like whole spices – clove, cardamom, cinnamon or garam masala powder. But you can add these if you like the flavor.
Personally I somehow not a big fan of those in my variety rice and love to keep it simple.
- Onion – If you want to make this a no onion no garlic carrot rice, feel free to skip it. If you like you can add little asafoetida for flavor.
- Rice – any leftover rice form your previous meal can be used. Be it parboiled or raw rice like sona masoori, you can just follow the same recipe. Millets can also be replace for rice.
- Coconut – Coconut can also be skipped, you can try coconut oil for giving similar flavor.
- Moong dal – You can skip moong dal and add peanuts too for added protein.
This is just an idea with carrot, you can use your ideas to improvise the recipe and bring you own kind.
- Spicy – I added 2 green chillies in the recipe. To make it kids friendly, you can skip it and reduce the heat or even skip the sambar powder.
- Make it colorful – add green peas, fresh or frozen to make it look appealing.
- Kid friendly – Top it with some ghee fried cashews.
See this easy cabbage rice on my website!
Are videos more your thing? Watch carrot rice in my Youtube channel.
I actually saved the leftover in fridge and re heated for another meal. Just place in a steamer for reheating to retain it’s softness.
If you cook the rice well for 2 mins after adding coconut, you can pack this for lunch and it stays good.
You can use any leftover rice from fridge too for preparing this dish.
Use food processor to rice the carrot. Chop roughly and give 3-4 runs to get grated carrot texture.
Please note you need cooked rice and soaked moong dal (if adding it) ready for this recipe.
Carrot rice recipe, Easy lunch ideas
Equipments (Amazon Affiliate links)
- 1 tablespoon oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 10 Curry leaves
- Prep all the ingredients required.
- First wash rice, dal and soak it in hot water for 15 – 30 mins.
- Cook rice with water ratio 1 : 1 & ½ cups for 3 whistles. Once done, spread in a plate and cool down.
- After that, clean, peel and grate carrot. I used a julienne grater and then chopped it by stacking roughly.
- Heat a pan with oil, temper with mustard, urad dal, curry leaves, green chillies.1 tablespoon oil, ½ teaspoon Mustard, 1 teaspoon Urad dal, 10 Curry leaves, 2 Green chilli
- In goes soaked & drained moong dal. Give it a roast in low flame for a minute.2 tablespoon Moong dal
- Then add finely chopped onion and saute until it is soft.1 Onion
- Following that, add the grated carrot. Add required salt, turmeric, sambar powder and give a a roast.1.5 cups Carrot, ⅛ teaspoon Turmeric, Salt as needed, 1 teaspoon Sambar powder
- Splash about 2 to 3 tablespoon of water and give it a mix.
- Cook covered for 2 minutes in low flame.
- Once done, give it a mix. If too dry you can add a drizzle of oil. Add cooked rice and grated coconut.2 cups cooked rice
- Mix carefully to heat it up and rice becomes uniformly colored.
- Finally add ghee and switch off the stove.
- Hint: If you are adding cashews you can ghee fry it and add it now.2 teaspoon Ghee
- Instead of moong dal, you can add peanuts while tempering
- If you do not have sambar powder, you can add ¾ teaspoon red chilli powder and ½ teaspoon coriander powder. You can also add curry powder.
1.First wash rice, dal and soak it in hot water for 15 – 30 mins.
2. After that, clean, peel and grate carrot. I used a julienne grater and then chopped it by stacking roughly.
3. Prep all the ingredients required. Heat a pan with oil, temper with mustard, urad dal, curry leaves, green chillies.
4. In goes soaked & drained moong dal. Give it a roast in low flame for a minute.
5. Then add finely chopped onion and saute until it is soft.
6. Following that, add the grated carrot. Add required salt, turmeric, sambar powder and give a a roast.
7. Splash about 2 to 3 tablespoon of water and give it a mix.
8. Cook covered for 2 minutes in low flame.
9. Once done, give it a mix. If too dry you can add a drizzle of oil. Add cooked rice and grated coconut.
10. Mix carefully to heat it up and rice becomes uniformly colored.
13. Finally add ghee and switch off the stove.
Hint: If you are adding cashews you can ghee fry it and add it now.