Millet and carrot goes very well together. The first time I experimented this rice, I never expected it to be so delicious. I have made this millet carrot rice 3-4 times. It is very flavorful and I simply love it very much. If you are looking for a quick and healthy lunch, you should consider this. It gets ready in 15 minutes and is perfect for a packed lunch. Though I have used varagu (Kodo Millet) to prepare this carrot rice, you can use millets (siruthaniyam) like samai, kuthiraivali or panivaragu. Today we will learn how to make Millet Carrot Rice following this easy recipe with step wise pictures.
|Varagu Carrot rice-Cauliflower curry– buttermilk|
Cook millet and keep it aside. Check out my detailed post on how to cook millets.
Chop onions and grate carrots using the blade with bigger hole.
Heat 1/4 tsp of oil and fry cumin seeds, coriander seeds and red chillies on medium flame until you get a nice aroma. Leave it to cool. Then powder it slightly coarse and keep it ready. This gives a nice flavor to the dish. This is the spice powder we are going to use in this dish.
Heat oil, add mustard seeds, when it splutters, add urad dal and curry leaves. When dal turns golden brown, add chopped onions and saute until it turns transparent.
When onions turn transparent, add grated carrots and mix well.
Add the spice powder, salt needed, turmeric powder, sprinkle water and cook covered.
As we have grated the carrots, it needs very less time to get cooked.
Once the carrot is soft, fluff the millets with a fork and add to the carrot mixture. Mix well.
Heat 1/2 tsp of oil, fry the peanuts and add to the rice. Since I did not have peanuts at home, I have used cashew nuts. This is optional. You can also add this at the time of seasoning.
Garnish with coriander leaves and serve hot with any vegetable curry or pachadi/raitha. I made cauliflower potato dry curry as a side dish for this.
Find a lot list of Millet and other food grains recipes HERE.
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