Carrot Rice

Carrot rice is a delicious and nutritious dish made by cooking rice with grated carrots and a mix of spices. It is a simple and healthy meal that can be enjoyed on its own or paired with other dishes like potato curry. The sweetness of the carrots adds a unique flavor to the rice, making it a popular choice for lunch or dinner. To make carrot rice, simply sauté grated carrots in oil or butter, add cooked rice, and season with spices like turmeric, and coriander. Mix well and serve hot. Enjoy!

  • Potato Curry

    Difficulty: Easy

    Indulge in this flavorful Potato Curry made with onion and sambar powder. Perfect with rice or as a side dish to Indian bread like chapathi. Try other potato recipes like Pudina Potato Curry and Potato Gravy!

Carrot Rice

Recipe by S Kamala
0.0 from 0 votes
Course: RiceCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Delicious and nutritious carrot rice is a simple and healthy meal made by cooking rice with grated carrots and spices. Perfect for lunch or dinner!


  • Cooked Rice – 1 bowl

  • Grated Carrot – 1 cup

  • Red chillies – 2 to 3

  • Green chillies – 2

  • Fresh ginger – a small piece

  • Bengal gram dhal – 1 tablespoon

  • Urad Dhal – 1 tablespoon

  • Ground Nut – 1 tablespoon

  • Cashew nuts – few

  • Asafoetida – ¼ teaspoon

  • Oil – 4 or 5 teaspoons

  • Mustard – 1/2 teaspoon

  • Curry leaves – few

  • Coriander leaves – few

  • Salt – 1 teaspoon or as per taste


  • Start by finely chopping the ginger. Slit the green chillies lengthwise and break the red chillies into two or three pieces each.
  • Heat oil in a frying pan over medium heat. Once the oil is hot, add mustard seeds and wait for them to crackle. Then, add Bengal gram dal, urad dal, groundnuts, and cashew nuts, frying them until the dals turn a light golden brown.
  • Quickly add the ginger, green chillies, red chillies, and curry leaves to the pan, frying everything for just a moment to release their flavors.
  • Now, introduce the grated carrot to the pan, frying briefly to soften slightly.
  • Sprinkle in the asafoetida powder, turmeric powder, and salt, mixing well to ensure the spices are evenly distributed throughout the vegetables.
  • Cover the pan with a lid and let the mixture cook on a low flame for a few minutes, stirring occasionally to prevent sticking.
  • Finally, add the cooked rice to the pan, gently mixing it with the spiced vegetable mixture to combine everything thoroughly.
  • Finish by stirring in the chopped coriander leaves for a fresh burst of flavor. Mix well, then remove from heat.

Recipe Video

One Comment

  1. ur rice r good i tried some of them thanku

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