Busy mornings always call for a quick lunch box special. Here is a healthy, colorful carrot Rice. Variety rice (Kalandha Sadam) can be prepared within 15 minutes. Carrot Sadam is one tasty way to make kids eat carrot.
Growing up, I was not a big fan of carrot – well I hated carrots. I find reason to tell my Amma when I bring back carrot curry in my lunch box. Amma used to come behind me telling, Carrot is good for health. Those days I eat carrot only in the form of payasam or Halwa. My son doesn’t know to read (yet), so I can maintain it for a while😂
I have a very weird habit when it comes to eating carrot and beetroot. I will eat both the vegetables only if it is grated. Yes I know it is crazy. If carrot is used with other vegetables, I am ok with it, but when it comes to cooking it as primary ingredient, that’s how I eat.
Over years my Aversion for carrots gradually reduced and I stared eating it. After I started cooking, carrot has become a part of my regular cooking. When I was a daughter I said no to my mother, but now if my son says no I can’t digest. I am finding ways to trick him like mom did to me.
My friend Divya is a amazing cook, I have already mentioned about her in my Brussels sprouts curry. My husband and her husband used to work together in UK. Moment I knew she carry my sister name I got a connect. I love her cooking.
We moved to US and our friendship continued. When we were in Bentonville we visited them for a long weekend. One day she prepared pulav and carrot raita for lunch. She sauted carrot for raita. I liked that flavour and started preparing carrot raita like that.
One day I sauted onion and carrot for raita. As I usually like kadai sadam (mixing rice with the sticky food in kadai and eat). I had some leftover cooked rice, just mixed it with the leftover carrot – onion masala. It tasted yum. I realized why I didn’t think about carrot Rice 🥕.
Week after that I prepared carrot sadam for hubby and he said he likes it. I have used hand pound rice for this recipe, which makes it even more healthier😋
Carrot Rice | Carrot Sadam
Ingredients
- Cooked rice - 2 cups
- Carrot - 3 peeled and grated (Around 1 cup grated)
- Onion - 1 chopped
- Green chili - 2 slit
- Turmeric powder - 1/8 tsp
- Cumin powder - 1/8 tsp
- Coriander powder - 1/2 tsp
- Salt - as needed
- To temper:
- Oil - 1/2 tbsp
- Mustard seeds - 1/4 tsp
- Split urad dal - 1/2 tsp
- Chana dal - 1/2 tsp
- Curry leaves - few
- Asafoetida - generous pinch
- To garnish:
- Coriander - few chopped
- Cashew - few roasted
Instructions
- Cook rice with 1:2 water and spread in a wide pan
- Add oil to the pan and cook on medium heat, once when the pan is hot add the ingredients listed under "to temper" and let it splutter
- Add onions and green chilly; sauté till the once is cooked
- Add the carrot and sauté for 3-4 minutes or until carrots are cooked, stirring occasionally
- Transfer the mixture to the plate containing rice; mix well. Garnish with coriander leaves and cashew. Serve it with potato/Arbi
Video
Notes
- White/Brown rice, Quinoa, mullets etc. can be used instead of hand ping rice
- Carrots can be chopped in food processor/chopped and added
- Cut carrot can also be used but cooking time may vary
- Ginger - Garlic cut:paste can also be added for extra
- Whole garam masala/powder can be added
- Roasted peanuts can also be used instead of cashew
Ingredients:
Cooked rice – 2 cups
Carrot – 3, peeled and grated (Around 1 cup grated)
Onion – 1, chopped
Green chili – 2, slit
Turmeric powder – 1/8 tsp
Cumin powder – 1/8 tsp
Coriander powder – 1/2 tsp
Salt – as needed
To temper:
Oil – 1/2 tbsp
Mustard seeds – 1/4 tsp
Split urad dal – 1/2 tsp
Chana dal – 1/2 tsp
Curry leaves – few
Asafoetida – generous pinch
To garnish:
Coriander – few, chopped
Cashew – few, roasted
How to make carrot rice with step by step pictures:
- Cook rice with 1:2 water and spread in a wide pan/plate
- Add oil to the pan and cook on medium heat, once when the pan is hot add the ingredients listed under “to temper” and let it splutter
- Add onions and green chilli; sauté till the once is cooked
- Add the carrot and sauté for 2-3 minutes or till the carrots are cooked, stirring occasionally
- Add salt, asafoetida, cumin powder, turmeric powder and coriander powder to the carrots; saute for 1-2 minutes or till the raw smell geos off
- Transfer the mixture to the plate containing rice; mix well. Garnish with cashew and coriander. Serve it either potato/Arbi
Carrot are my fav and can eat them raw.. but making my son eat them is one big task. Will try this simple rice for his lunch box. Thanks Vidya!
Thanku Mullai😊
Looks so tempting and delicious Vid…
Thanku Swaps😊