Carrot-Coconut Rice

Recipe by Cook's Hideout

I can't believe it's December already and in few short days we will be in a brand new year. Today we begin 23rd edition of Blogging Marathon and my theme for this week is "Cooking with Carrots". I like carrots and I add them to rice dishes and mix them with other veggies to make curries, pasta sauces etc. But when I think about it, I don't usually make dishes only with carrots. So when I saw this theme, I thought of trying dishes that highlight and have carrots as the main ingredient. For the first day, I made this...

Ingredients

• 2 carrots (- medium, grated)
• ½ cup Coconut (- grated)
• 3 cups Rice (- cooked)
• 4 chilies (Green - slit)
• 1 ginger (" - finely grated)
• to taste Salt
• Cashews (- few)
• 3 tbsp sesame seeds
• 3 tbsps Peanuts (- roasted)
• 2 tbsp Coriander seeds
• 1 tsp chana dal
• 1 tsp Urad dal
• 1 tsp Cumin seeds
• 1 tsp Mustard seeds
• 2 chilies (Dry Red)
• 8 curry leaves

Method

1. Make the masala paste: Grind the 3 ingredients under masala paste. Keep aside.
2. Heat 2tbsp oil in a large saute pan, add the tempering ingredients and once the seeds start to splutter, add cashews, green chilies and ginger. Cook until ginger starts to smell fragrant.
3. Next add the grated carrot and cook for 3-4 minutes or until carrots don't smell raw anymore. Add the coconut, salt and the ground masala paste. Mix well and cook for 5 minutes on low flame.
4. Add cooked rice and mix well. Cook covered for 2 minutes for the flavors to mingle. Serve hot with potato chips.

View the recipe instructions at Cook's Hideout