When you are bored of the regular sambar, rasam and curry routine, mixed rice or variety rice makes for a quick and tasty option. Other than the traditional, lemon, tamarind or tomato rice, I also make these vegetable rices. We can use almost any vegetable to make this and adding some freshly ground masala gives it a nice flavor. Serve it with some raitha for a complete meal..
Need To Have
- Cooked Rice - 3 cups, cooled
- Grated Carrot - 11/2 cups
- Onion - 1 medium, chopped
- Mustard Seeds - 1/2 teaspoon
- Urad Dal/ Husked, Split Black Gram - 1 teaspoon
- Asafoetida - 1/4 teaspoon
- Curry Leaves - 10
- Salt - to taste
To Roast And Powder
- Peanuts - 1 tablespoon
- Dried Red Chillies - 4
- Chana Dal/ Bengal Gram - 1 tablespoon
- Coriander Seeds - 2 teaspoon
- Cumin Seeds - 1/2 teaspoon
- Fenugreek Seeds - 1/4 teaspoon
- Clove - 1
- Cinnamon Stick - 1" piece
- Grated Coconut - 1 tablespoon
Method
Dry roast the peanuts, cool, remove the skin and keep. Heat a little oil, add all the ingredients given under ' to roast and powder', except for the peanuts and the grated coconut. Roast till the chana dal and coriander seeds turn golden, switch off and add the grated coconut and toast. Powder this, finally add the peanuts and pulse it into a coarse mixture.
Now heat some oil, add the mustard seeds and urad dal, when it starts spluttering, add the asafoetida and curry leaves and chopped onions. Saute it till the onions turn pink, then add the grated carrot and salt and saute for about 5 minutes, till the raw smell of carrot goes away and it becomes soft to the bite.
At this stage add the powdered mixture and mix for 2 more minutes. Lastly add the cooked rice and mix on reduced heat, for 2 to 3 minutes till the rice is warmed through. Remove and serve with some raitha and potato chips.
Note
You can add some cooked chickpeas or green peas along with the carrots.
Can make this with leftover rice.
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