South Indian Carrot Baat
An Indian fried rice recipe that is commonly eaten in most South Indian households. The main importance is using cooked Basmati rice, or any long-grain white rice, that is a day or two days old. Because, when incorporating the rice to the spicy carrot mixture we want to be able to see every grain of rice.
The steps are very similar to my South Indian Tomato Rice but omitting the Sesame Oil and Ginger.
You can easily make this vegetarian and vegan dish for lunch or dinner with a side of homemade raita (recipe to come!)
See below for the full written recipe and click here to watch the full recipe video on YouTube!
South Indian Carrot Baat
Servings: 4 or 5 individual portions
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients & Utensils
Non-stick cooking pan, kadai or wok (preferably with a lid)
Silicone or Wooden Spatula
2 Tbsp Extra Virgin Olive Oil or Ghee
1 tsp Black Mustard Seeds
1 tsp Whole Jeera Seeds (Cumin)
1/2 tsp Hing/Perungayam (Asafoetida)
1/3 cup unsalted + whole Cashews
1 White Onion, diced into small pieces
3-4 Garlic Cloves, finely chopped or minced
3-4 Green Thai Chili Peppers, finely chopped
1 tsp Salt
1 tsp Turmeric Powder
1 tsp Red Chili Powder
a little over 2 cups shredded Carrots
a little over 2 cups of cooked Basmati Rice
Cilantro/Coriander leaves, roughly chopped
Let's Get Cooking!
1. Add Extra Virgin Olive Oil, Mustard Seeds, Jeera Seeds (Cumin), Hing (Asafoetida) and Cashews into a Non-stick cooking pan, kadai or wok. Ensure the stove-top is on a low heat. Once the mustard seeds start crackling, toss the cashews to nicely coat it in the cooking oil.
2. After 1 minute, add the White Onion. Saute for 2-3 minutes on a medium-low heat. Then, add the Salt, Garlic and Green Chili Peppers. Continue to saute for another 2 minutes before covering it with a lid. Let the aromatics marry together on a medium heat for another 2 minutes.
3. Add the Red Chili Powder and Turmeric Powder. Combine while maintaining the stovetop on a medium setting. Then cover with a lid and let these flavours marry each other on a medium-high setting for 3 minutes.
Cooking Tip: If you find that the water has evaporated, add 1/3 cup of water. Combine then proceed with the below steps.
4. Reduce the stovetop to a medium setting and add the shredded carrot. Once well combined, add 1 extra tablespoon of Ghee/Extra Virgin Olive Oil. This will give the carrots a nice glossy coating especially when combining with the Basmati rice.
5. Now, add the cooked Basmati rice. Use two spatulas to gently toss the rice with the spicy Carrot mixture. We want to be able to see every grain of rice.
6. Reduce the stovetop to a simmer setting, cover with a lid and let your homemade South Indian Carrot Baat cook in the steam.
7. After 1 minute, stir everything and sprinkle a generous amound of freshly chopped Cilantro/Coriander leaves. Remember to do a taste test to ensure that is it to your taste preference!
Serve your homemade South Indian Carrot Baat with a side of raita (recipe coming soon!), some crushy Kettle-cooked potato chips and sprinkle on top freshly chopped Cilantro/Coriander leaves!
Click here to watch this CTD Recipe Video on YouTube!
Notes
1. Adjust any of the ingredients to your dietary preferences.
2. Storage: Leave it to completley cool down before transfering into a glass or tupperware container. This can be stored in the fridge for up to 2 weeks.
DID YOU TRY THIS RECIPE?
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Or, send me an email 💌 chikkatikkadiaries@gmail.com
💜 Vidya
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