Carrot pulihora is a tangy South Indian rice preparation with grated carrots and lime juice.
Wash and cook rice. I use 1: 1 ½ rice to water ratio to cook the rice. Then transfer to a platter or a wide mouth bowl and let it cool.
While rice is cooking, grate carrot. In a bowl take grated carrot, lime juice, salt and mix well. Keep it aside for at least 30 minutes.
When rice cools, add the carrot lime juice mixture to it and mix well.
Heat oil in a small skillet, add mustard, cumin, red chili and let seeds splutter.
Add peanuts and roast until light brown.
Add curry leaves, green chilies and let the chilies roast in oil. Then add pinch of turmeric and salt.
Turn off the flame, pour the tadka over rice and mix well.
Serve pulihora with some gravy, yogurt or eat it as is.