Best 3 South Indian Carrot Lemon Rice Recipes

South Indian Carrot Lemon Rice is a flavorful and tangy dish that combines the goodness of carrots, lemon, and aromatic spices. Originating from the vibrant culinary traditions of South India, this rice dish is known for its bright yellow color, refreshing citrus flavor, and the delightful crunch of carrots. Whether you're looking for a comforting meal to enjoy at home or a dish to impress your guests at a special occasion, this recipe guide will take you through the steps of creating the perfect South Indian Carrot Lemon Rice.

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CARROT LEMON RICE RECIPE

Carrot Lemon Rice Recipe image

Carrot Lemon Rice Recipe is a food with healthy ingredients and hence a key to good mood. Lemon Rice is a south Indian one pot meal which serves as a great anytime food. Carrot Lemon Rice Recipe is its healthier variant with carrots in it. Addition of carrots add the crunch and juice to the pilaf to redefine the yumminess. The Lemon Rice is savoured best with curd and I have tried tutti fruity curd as a side here. Carrot lemon rice can also be served with Papad and Pickle, or Curries. If you like lemon rice recipes, then you might love some of our favorites too. Lemon Rice Recipe (Elumichai Sadam/Chitranna) Lemon Rice Recipe (Kids Lunch Box Recipes & Ideas) Mavinakayi Chitranna Recipe (Spiced Raw Mango Tempered Rice) Nellikai Chitranna Recipe (Gooseberry-Amla Rice)

Provided by Arti Gupta

Time 1h5m

Yield Makes: 4 Servings

Number Of Ingredients 11

Ingredients

4 cups Cooked rice
1 cup Carrot (Gajjar) , grated
2 tablespoon Oil
1 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
1 Green Chilli , finely chopped
2 teaspoon White Urad Dal (Split)
1 sprig Curry leaves
1 Lemon juice
2 teaspoon Dessicated Coconut
1/4 teaspoon Turmeric powder (Haldi)
Salt , to taste

Steps:

To begin making the Carrot Lemon Rice Recipe, do the prep and get all the ingredients together.
Take a pan and heat ghee/ coconut oil.
Add in mustard seeds. When they splutter, add in curry leaves and lentils. Once the lentils turn golden, add desiccated coconut and sauté for 2-3 min until the aroma comes.
Add grated carrot and cook for a minute, until the rawness disappears. Add any dry fruits (optional) at this stage. Add cooked rice, salt and turmeric powder. Toss well and simmer for few minutes.
Turn off the flame and add lemon juice and mix again.
Garnish with curry leaves and enjoy with curd or curries.
The Carrot Lemon Rice can be served with papad and pickle for a lunch or dinner.

SOUTH INDIAN CARROT LEMON RICE RECIPE

South Indian Carrot Lemon Rice Recipe image

Provided by Hari Chandana Ponnaluri

Categories Main Course

Time 25m

Number Of Ingredients 16

Ingredients

2.5 cups Cooked Rice
1 cup Grated Carrot
3-4 tbsp Lemon Juice
1 tbsp Finely Chopped Ginger
2 Green Chillies, slit
2 Dried Red Chillies
2 tbsp Peanuts
10 Cashews
1 tsp Mustard Seeds
1 tsp Urad Dal
2 tsp Chana Dal
1/2 tsp Turmeric Powder
1/8 tsp Hing
1 Sprig Curry Leaves
3 tbsp Oil
Salt to taste

Steps:

Spread the cooked rice in a wide plate and keep it aside.
Heat oil in a pan and add the mustard seeds, chana dal, urad dal and peanuts. Fry until light brown color.
Then add the cashews, chopped ginger, green chillies, dry chillies and curry leaves fry for a couple of minutes.
Now add the grated carrot and turmeric and saute for 8 - 10 minutes or until the carrots are tender.
Turn off the flame and add the lemon juice. Mix well.
Finally add the cooked rice and salt. Mix everything until well combined.

INDIAN CARROT RICE

Indian Carrot Rice image

I haven't tried this yet, but intend to make it this weekend, to be served with fish. I am sure it will be flavorful.

Provided by Pesto lover

Categories < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup basmati rice, cooked
1 tablespoon oil
1 cup grated carrot
1 onion, diced
2 small jalapenos, seeded & diced finely
1/2 cup frozen peas
1 tablespoon cashews
1 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon salt
4 teaspoons lemon juice
2 tablespoons cilantro leaves, for garnish

Steps:

Cook the basmati rice, according to package directions.
While rice is cooking, heat oil in skillet, add mustard seeds and when they start to sputter, add cashews. Cook until cashews are lightly browned.
Add onion and jalapenos. Cook until onion is golden.
Add tumeric, chili powder and salt. Cook 1 minute.
Add carrots and 1 tbsp water. Cover and cook until carrots are soft.
Add lemon juice, stir and then fold in peas and rice.
Serve with cilantro leaves sprinkled on top.

Nutrition Facts : Calories 258.2, Fat 6.2, SaturatedFat 1, Sodium 355.1, Carbohydrate 45.6, Fiber 4.3, Sugar 4.5, Protein 5.8

Tips:

For the best results, use fresh, tender carrots. If using older carrots, peel them before grating to remove the tough outer layer.
You can adjust the amount of lemon juice to your taste. For a more tangy flavor, add more lemon juice.
If you don't have roasted peanuts, you can use unsalted peanuts and roast them yourself in a pan over medium heat until they are golden brown.
Feel free to experiment with different spices and herbs. For example, you could add a pinch of turmeric, cumin, or coriander powder.
Serve the lemon rice immediately or store it in the refrigerator for up to 3 days.

Conclusion:

Carrot lemon rice is a flavorful and refreshing South Indian dish that is perfect for lunch or dinner. It is easy to make and can be tailored to your own taste. Whether you are new to South Indian cuisine or a seasoned pro, this dish is sure to please. So next time you are looking for a quick and easy meal, give carrot lemon rice a try.