Ginger-Carrot-Lemon rice

Allam-Carrot-Nimmakaya Annam / Inji-Carrot-Ezhumichai Sadham

Ingredients

Oil - 5 tbsp

Mustard seeds - 1/4 tsp

Cumin seeds - 1/2 tsp

Channa dhal - 1/2 tsp

Urad dhal - 1/2 tsp

Peanuts / Groundnuts - 3 tbsp

Chopped or grated ginger - 3 tbsp

Chopped green chillies - 3

Red chillies - 2 - tear it into half

Curry leaves - 1 spring

Turmeric powder - a pinch

Salt - to taste

Lemon juice - 7 tbsp

Carrot grated - 1

Rice - 1 cup

Chopped Cilantro - 3 tbsp

Method

1. Cook rice.
2. The ratio of water to rice depends on the type of rice you use.
3. Make sure, each grain should be seen separately even after cooked.
4. Spread it immediately on a big plate and cool it completely.
5. Heat a different pan for tadka.
6. Add oil, mustard seeds - crackle it, cumin seeds, channa dhal, urad dhal, peanuts / groundnuts - brown it.
7. Now add ginger, green chillies, red chillies, curry leaves, turmeric powder and salt and fry it.
8. Pour this mixture on cooked and cooled rice.
9. Now add grated carrot and lemon juice.
10. Mix well and garnish with cilantro.
11. Enjoy with raw onions.