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    Home » Entree » Carrot Rice | Carrot Sadam

    Carrot Rice | Carrot Sadam

    March 16, 2017 By Vidya Srinivasan 4 Comments

    1 shares
    Jump to Recipe Jump to Video Print Recipe

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    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.

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    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😋
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    Carrot Rice | Carrot Sadam

    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.
    No ratings yet
    Print Pin Comment
    Course: Entree
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Author: Vidya Srinivasan

    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

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    Notes

    1.  White/Brown rice, Quinoa, mullets etc. can be used instead of hand ping rice
    2. Carrots can be chopped in food processor/chopped and added
    3. Cut carrot can also be used but cooking time may vary
    4.  Ginger - Garlic cut:paste can also be added for extra
    5. Whole garam masala/powder can be added
    6. Roasted peanuts can also be used instead of cashew
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    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

    2017-03-16

    • 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

    s

    • Transfer the mixture to the plate containing rice; mix well. Garnish with cashew and coriander. Serve it either potato/Arbi

    s

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    Comments

    1. Mullai Madavan

      March 18, 2017 at 4:30 am

      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!

      Reply
      • Vidya Srinivasan

        March 18, 2017 at 7:46 pm

        Thanku Mullai😊

        Reply
    2. Swapna

      March 18, 2017 at 6:09 am

      Looks so tempting and delicious Vid...

      Reply
      • Vidya Srinivasan

        March 18, 2017 at 7:45 pm

        Thanku Swaps😊

        Reply

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