I remember eating this rice at my Periyamma's home during our summer holidays. My Banu Periyamma (Mom's big sister) often makes this and I just love it. It is very best for packing lunch box for kids. A healthy lunch too. Many of the kids love carrots so this is best choice for packing their lunch :-)
INGREDIENTS:
Grated carrot - 1/2 cup
Cooked rice - 1 cup
Onion -1 big finely chopped
Green chilli - 1 finely chopped
Grated ginger - 1 tsp
Salt - to taste
TO TEMPER:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/2 tsp
Channa dhal - 1/2 tsp
Cumin seeds - 1/2 tsp
Asafoetida - a pinch
Curry leaves - few
HOW TO MAKE:
Cook rice and allow to cool down on a wide plate to avoid stickiness. Grate the carrots and keep aside. Heat oil in a kadai splutter mustard seeds, add urad dhal, channa dhal and cumin seeds. Add chopped onion, green chilli and grated ginger. Add asafoetida. Blend well until the onion turn transparent. Add grated carrot. Cook until it leaves the moisture and the raw smell goes. Add cooked rice and needed salt.
Blend well with rice that the masalas mix perfectly all over. Add curry leaves.
TIPS:
You can add left over rice to make this rice.
Coriander leaves can be used at the end for garnishing.
Red chilli can be used instead green chillies.
Cashews or peanuts can be added too.
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