Saturday, January 29, 2011

South Indian Carrot Pulao

This is not a regular carrot pulao. Here I have used red chillies which we usually don't use while making pulao. Since the carrot gives a sweet taste, the use of red chillies makes it spicy and tasty. This is a perfect and a healthy lunch with any kind of raita.

(for 2 persons)
Shredded carrot - 1 cup
Cinnamon - 1
Bay leaves - 2
Cloves - 3
Cashews - 7-8 pieces
Chopped onions - 2 spoons(cut lenghhwise)
Green chilly - 1
Curry leaves - few
Coriander leaves - few
Peas - a handful(i use frozen)
Oil - 3 spoons
Cooked rice - 1.5 cups(use 3 cups of water, i used basmathi rice)
Salt - as needed

To grind:
Chopped onions - 3 spoons
Chopped tomato - 3 spoons
Chopped ginger - 1 spoon
Shredded coconut - 2 spoons
Red chillies - 3-4

  • Grind the ingredients "to grind" in a blender with water to a smooth paste and keep aside
  • Now in a pan, add oil, once hot, add the cashews and fry till they become light brown and keep aside
  • In the same oil, add cinnamon, cloves, bay leaves, cashews, curry leaves. When they crackle, add green chilly, onions and fry this till they become soft.
  • Now add the peas, carrot and fry for 5 mins until the carrot changes its color to light brown.
  • Add the blended paste and let this cook for 5 more mins until the raw smell goes off.
  • Atlast add the cooked rice, salt, mix well
Add a little ghee at the end for flavor. Garnish with coriander leaves. 
 I served with onion raita.