Carrot Rice with Tangy Twist

Hello folks,
Its been really a long time since I have write a post. Happy to connect with you again. Today I am gonna share the lunch box recipe which I prepared few days back. On Friday I was not having enough time to prepare the box, as well as dint have any veggies in fridge except few carrots and a piece of mango. So I thought I would make carrot rice and I can manage to send it for lunch along with chips. Unfortunately I woke up a bit late and no time for roasting the ingredients and cooling it off and grinding. So thought of making it in simpler way. So just kept  rice in cooker, by the time it got ready, I have grated carrots and mango ready(and of course the breakfast was getting ready simultaneously). This is the first time I combine carrots and mango together, But the results were  amazing and got positive feedback from my family;)))

Lets see how to prepare a simple carrot rice with tangy twist.:)

Ingredients:

Carrot - 1 cup(grated and tightly packed)
Cooked Rice -3 cups
Mango - 1/4 cup (grated and tightly packed)
Sambar powder - 1tsp
garam masala powder - a pinch
Green chilies - 4-5
Mustard seeds - 1/4 tsp
urad dal - 1/4 tsp
Channa dal - 1 tbsp
cashew/peanuts - 1 tbsp (optional)
Oil- as needed
salt - as per taste
curry leaves- 1 sprig
coriander leaves - a few


Preparation:

1. Cook rice and keep aside.
2. Grate carrots and mango and keep aside.
3. Heat about a tbsp of oil and add Channa dal, mustard seeds, urad dal, Cashew nuts,green chilies and curry leaves one by one.
4.Then add the grated carrot and mango and saute for a while, until the raw smell leaves.
5.Now add salt, sambar powder, garam masala powder, and a little oil and saute until the smell of masala leaves.
6.Now add the cooked rice and mix gently and let it cook for 2 mins.

Now the Rice is ready to be served.

Notes:
1. Increase the mango quantity if you wish.
2. Adding ghee at last will give a nice flavour.
3. Use a heavy bottomed vessel to avoid burning.
4.Make sure the raw smell of veggies as well as masala leaves before you add rice.
5. Can be prepared with Sona masoori, Basmati or Ponni rice.
6. Adjust Green chilies and sambar powder according to your taste.