Carrot Masala Rice / Carrot Sadam

Carrot Masala Rice / Carrot Sadam

Recipe Details

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Ingredients

Main Ingredients

• Carrots – 5 medium
• Rice – 1 cup
• Water – as needed, for cooking the rice, blanching the carrots, and sprinkling while cooking

To Fry and Grind

• Coriander seeds – 1 1/2 tsp
• Cumin seeds – 3/4 tsp
• Dried red chilies – 4
• Grated coconut – 2 tbsp

To Grind Separately

• Roasted peanuts – 2 tbsp, skins removed

For the Rice

• Oil – 2 tbsp, divided
• Cinnamon – 1-inch piece
• Cloves – 3
• Onions – 2, chopped
• Green chilies – 2, slit or chopped
• Salt – to taste

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Preparation

1. Heat 1 teaspoon of the measured oil in a small pan.
2. Add the coriander seeds, cumin seeds, dried red chilies, and grated coconut.
3. Roast over low to medium heat until aromatic, taking care not to burn the coconut or spices.
4. Allow the mixture to cool, then grind it into a fine powder.
5. Grind the roasted peanuts separately into a fine or slightly coarse powder and keep aside.
6. Peel the carrots and place them in hot water for about 3 minutes.
7. Drain, allow them to cool slightly, and grate the carrots.
8. Cook the rice until tender but not mushy.
9. Spread the cooked rice on a wide plate and allow it to cool slightly so the grains remain separate.
10. Chop the onions and slit or chop the green chilies.

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Cooking Instructions

1. Heat the remaining oil in a wide pan over medium heat.
2. Add the cinnamon and cloves and fry briefly until aromatic.
3. Add the chopped onions and green chilies.
4. Sauté until the onions become soft and lightly golden.
5. Add the grated carrots and mix well.
6. Sprinkle a little water as needed, cover, and cook until the carrots are tender.
7. Add the cooled cooked rice, salt, and prepared spice-coconut powder.
8. Mix gently until the rice is evenly coated with the carrot masala.
9. Cook for about 3 minutes over low to medium heat, stirring gently.
10. Turn off the heat and add the ground roasted peanut powder.
11. Mix gently and serve warm.

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Tips

Cool the Rice: Allowing the cooked rice to cool slightly before mixing helps keep the grains separate and prevents the Carrot Masala Rice from becoming mushy.

Roast the Masala Carefully: Roast the coriander seeds, cumin, chilies, and coconut over moderate heat so they become aromatic without burning.

Peanut Powder: Add the ground peanuts after switching off the heat. This preserves their fresh, nutty flavor.

Carrot Texture: Use only a small amount of water while cooking the grated carrots. The final rice should remain dry and fluffy rather than moist.

Serving Suggestion

Serve Carrot Masala Rice with appalam / papad, vadam, potato fry, or a simple raita.