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Carrot lime pulihora is a twist to traditional pulihora prepared with lime juice.

Carrot Pulihora ~ Carrot Lime Rice

Carrot pulihora is a tangy South Indian rice preparation with grated carrots and lime juice. 
Course Main Course
Cuisine South Indian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 1


  • Rice cooker or a saucepan
  • Frying Pan
  • Knife
  • Cutting Board


  • 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


  • 1½ - 2 tablespoon Oil
  • ¼ teaspoon 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


  • 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. 



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