Carrot Pulihora ~ Carrot Lime Rice
Carrot pulihora is a tangy South Indian rice preparation with grated carrots and lime juice.
Servings 1
Calories
Equipment
- Rice cooker or a saucepan
- Frying Pan
- Knife
- Cutting Board
Ingredients
- 1 cup Basmati Rice or rice of your preference
- 1 Carrot grated or 1 cup grated Carrot
- 1 Lime Juice approximately 3-4 tbsp
- ¾ - 1 tsp Salt adjust to taste
Tempering/Tadka
- 1½ - 2 tbsp Oil
- ¼ tsp Mustard Seeds
- ¼ tsp Cumin
- 3 tbsp Peanuts
- 1 Dry Chili
- 4 Curry Leaves
- 2-3 small Green Chilies split into two
- Pinch of Turmeric
- ¼ tsp Salt
Instructions
- 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.
Notes
- Pulihora tastes good with chicken shorva, tomato shorva or any gravy. It also goes well with some yogurt.
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg