Carrot Rice

Ingredients:

 

Cooked rice	3 cups
Carrot	1 small
Onion	1 small
Red chilli	1
Red chilli powder	¼ tsp
Coriander powder	¼ tsp
Salt	½ tsp
Mustard	¼ tsp
Curry leaves	6 – 8
Coriander leaves	few chopped
Oil	2 tbsp

Method:

1. Peel the skin of the carrot and cut the carrot into small bits or can be grated using big hole. Then roughly chop. Chop onion into fine pieces. Break red chilli and discard the seeds.
2. Heat a kadai with oil to medium hot. Add mustard and allow to splutter. Then add onion pieces, red chilli and curry leaves. Fry till onion pieces turns into pink. Lower the flame and add red chilli powder, coriander powder, turmeric and salt. Mix and fry for a second. Now add carrot bits and coriander leaves with two tbsp of water. Mix, cover and cook for 3 minutes. Now open the lid and cook till little dry or oil appears on the sides.
3. Now spread cooked rice over this and mix gently without breaking the rice till well combined. Check salt. If needed adjust with little more. Again mix well and switch off the flame.
4. After 5 minutes, mix once again. Carrot rice is ready.

Serve hot or pack for lunch.

Suggestion: One day old cooked rice is best to use. If taken out from fridge, bring to normal temperature and then use. If preparing fresh, spread the hot cooked rice in a wide plate to completely cool down (or can be kept in fridge for half-hour to one-hour). Then use for the recipe. Rice should not be too soft. Take care not to over cook the rice.