Coconut Carrot Rice
Sitting by the balcony sipping hot cup of ginger tea, my mind starts playing a sequence. A sequence of what I had cooked the whole week, day in and day out. Desserts, curries, gravied items all thoroughly enjoyed by my family and friends. Each dish carries memories, happiness, a job accomplished. Never do I tire of experimenting new recipes; never does my family stop their unconditional support in when it comes to sampling the food prepared by me. Their trust in me PRICELESS!
When I was young, I remember my mother making variety of dishes that would make our mouths water, such was her magic in her hands. Each dish was prepared with so much love and involvement. The saying goes that all paths lead to one destination and when it comes to food all paths leads to one destination, yes our stomachs, but how it is prepared is extremely essential too. Coming back to my mom she had the knack of preparing tasty mixed rice when there was plenty of rice left over. Sometimes it would be tamarind rice, lemon rice, mango rice or simply plain onion rice with plenty of dry fruits and green chillies. The spicy taste of the rice with the fried golden brown dry fruits gave an enchanting look and amazing taste. For me my mother was my inspiration when it came to cooking dishes both exotic and simple.
Rice when had plain can be very bland, but yes when you add some embellishments the infusion of the ingredients with rice can take it to another level. That got me thinking; why not try something different, something unique. Freshly grated coconut and carrots chopped finely fleets past my mind. Gathering my thoughts, I enter my domain where the stove, vessels all beckon me with open arms. I let out sigh of pure joy and start gathering the ingredients for the dish that I was to prepare. The fragrance of the freshly grated coconut and the coconut milk is so wonderful; the colour of the carrots when grated is mesmerising to look at. The whiff of the coconut oil along with the tempering of the curry leaves wafting in the house is extremely heady and tempting.
Shall we have a look as to how simple plain rice is transformed into one magical dish??
Coconut Carrot Rice
Time: 15-20 minutes
2 Cups, cooked Rice*
½ Cup, Carrot chopped finely
¼ Cup, Thick Coconut Milk
4 Tablespoons, coconut, freshly grated
1 Small onion, finely sliced
1 Teaspoon, ginger garlic paste
1 Teaspoon, green chillies paste
½ Teaspoon, Garam Masala Powder
1 Teaspoon, Mustard Seeds
1 sprig curry leaves
2 whole dried Red chillies
Juice of a lemon
2 tablespoons, Coconut oil.
Salt to taste.
Coriander leaves and coconut for garnish.
In a pan, heat coconut oil and when it’s hot add mustard seeds and once it crackles add the curry leaves, red chillies and fry for few seconds.
Add the finely sliced onion and sauté for few minutes till translucent.
Add ginger garlic paste and green chilli paste and sauté until the raw smell goes away (approximately around 1-2 minutes).
Add then finely chopped carrots and grated coconut for a minute or two.
Add the coconut milk, garam masala powder and salt. Mix well
Add the cooked rice and gently stir until all the ingredients along with the rice are well incorporated. Add lemon juice and mix. Cook for another minute. Turn off the stove.
Transfer it in a serving dish and garnish it with freshly chopped coriander leaves and grated coconut.
Serve hot with chutney, pickle or papad.
Note -* Cooked rice can either be leftover rice or freshly cooked. Freshly cooked rice will be hot, so before preparing this dish make sure the rice is cooled well.