Carrot rice recipe | indian style carrot rice | carrot Onion Rice | carrot sadham | variety rice | kids lunchbox recipe | carrot Sadam with step by step pictures and video recipe. Check out the carrot sadham video and if you like the video pls SUBSCRIBE to my channel
carrot sadam is a flavorful healthy and tasty 10 minutes instant south Indian variety rice. perfect for a school lunch box.
LUNCH BOX RECIPE - carrot rice
With cooked rice, flavorful rice can be prepared within 10 minutes. Healthy rice with Authentic south Indian flavors. Best way to finish leftover rice
can I use regular onion?
yes but rice tastes best with small onion. The flavor might vary with regular onion. If you are using regular onions, fine chop them.
CAN I USE LEFTOVER RICE FOR carrot onion RICE?
yes, it is one perfect way to finish leftover rice/ cold rice. If you are using leftover rice make sure you keep the rice at room temperature for some time. Warm the rice, spread the rice on a plate then use it.
WHAT KIND OF RICE SHOULD I USE?
I generally use Sona masoori rice. You can also use basmati rice/ raw rice / brown rice/hand point rice/millet. Cook the rice well but not mushy. Avoid al dente cooking for better digestion.
ingredients
Temper
1 tablespoon ghee
6 cashews
1/2 teaspoon mustard seeds
1 tablespoon chana dal
1/2 tablespoon urad dal
1 tablespoon + 1/2 tablespoon roasted peanuts
asafoetida
Carrot Small onion rice
1+1/2 cup rice
Required salt
1/2 two ginger
Pinch of turmeric powder
1/2 tablespoon coconut oil
How to make carrot small onion rice with step-by-step pictures
- Add ghee to a pan and heat
- Furthermore, add mustard seeds, urad dal, chana dal, cashew, peanuts; roast and splutter
- Add asafoetida; mix well and transfer
- Add oil and heat
- Furthermore add green chilli and curry leaves; quickly mix
- add small onion; mix well and saute till color changes
- Furthermore add turmeric powder and salt; saute till the raw smell goes off
- add carrot and saute till soft press
- Turn down to low flame
- Add rice; mix well and cook for 15 seconds
- Furthermore add tempering
- Finally, add coriander leaves; mix well and serve
Ingredients
Temper
- 1 tablespoon ghee
- 6 cashews
- 1/2 teaspoon mustard seeds
- 1 tablespoon chana dal
- 1/2 tablespoon urad dal
- 1 tablespoon + 1/2 tablespoon roasted peanuts
- asafoetida
Carrot Small onion rice
- 1 +1/2 cup rice
- Required salt
- 1/2 two ginger
- Pinch of turmeric powder
- 1/2 tablespoon coconut oil
Instructions
- Add ghee to a pan and heat
- Furthermore, add mustard seeds, urad dal, chana dal, cashew, and peanuts; roast and splutter
- Add asafoetida; mix well and transfer
- Add oil and heat
- Furthermore, add green chili and curry leaves; quickly mix
- add small onion; mix well and saute till color changes
- Furthermore add turmeric powder and salt; saute till the raw smell goes off
- add carrot and saute till soft press
- Turn down to low flame
- Add rice; mix well and cook for 15 seconds
- Furthermore add tempering
- Finally, add coriander leaves; mix well and serve
Mullai Madavan
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!
Vidya Srinivasan
Thanku Mullai😊
Swapna
Looks so tempting and delicious Vid...
Vidya Srinivasan
Thanku Swaps😊