Carrot Rice


  • Rice – 1 cup
  • Grated Carrot  – 1 cup (Apprx. 2 medium sized carrot)
  • Green Chillies – 3-4
  • Mustard Seeds – 1/2 tsp
  • White Lenthils / Urad dal – 1/2 tsp
  • Curry leaves – 8-10
  • Turmeric powder – 1/4 tsp
  • Coriander leaves
  • Coconut grated – 2 tsp
  • Salt
  • Lemon Juice or Nimbu Juice – 1 tsp
  • Oil – 3 tsp

How to Prepare:

  1. Cook the 1 cup of Rice with 2-1/4 cup of water in a pressure cooker.
  2. Chop the Green Chillies and keep them aside.
  3. Remove cooked Rice from the pressure cooker; spread the Rice on a dinner plate and leave the Rice to become cool.
  4. In the frying pan, heat Oil. Add Mustard seeds; once the seeds splutter, add Urad dal. Once the dal ingredients turn golden brown, drop Curry leaves into the pan and fry for a minute more. Add chopped Green Chillies and fry them for a minute.
  5. Now add grated Carrot, Turmeric powder and fry for 4-5 min. Once the grated carrot is cooked, add Salt and mix well.
  6. Now add cooked Rice and and mix well. Then add Lemon/Nimbu Juice, grated Coconut and mix well.
  7. Garnish with Coriander leaves.

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