Carrot Rice Recipe – South Indian Style with Mustard & Yogurt

Last Updated on 6 months ago by Neha Deshmukh

Carrot Rice Recipe – South Indian Style with Mustard & Yogurt

Hey everyone! If you’re looking for a quick, comforting, and flavorful meal, you absolutely have to try this South Indian-style Carrot Rice. It’s a dish I first stumbled upon when I was craving something light yet satisfying, and it’s been a regular in my kitchen ever since. It’s perfect for a busy weeknight, a simple lunch, or even as part of a larger South Indian spread. Let’s get cooking!

Why You’ll Love This Recipe

This Carrot Rice isn’t just easy – it’s bursting with flavor! The combination of the sweet carrots, tangy yogurt, and the lovely pop of mustard seeds is just divine. It’s a wonderfully balanced dish that’s both refreshing and filling. Plus, it comes together in under 15 minutes, making it a lifesaver when you’re short on time.

Ingredients

Here’s what you’ll need to make this delicious Carrot Rice:

• 1 cup cooked rice
• 1 cup grated carrot
• ?? inch ginger (chopped finely) – about a 1-inch piece
• ?? green chili (Serrano pepper) – 1-2, depending on your spice preference
• ?? teaspoon mustard seeds – around ½ teaspoon
• 1 teaspoon urad dal (split black lentils)
• 1 red chili (halved)
• ?? cup yogurt – about ¾ cup
• 2 tablespoons milk
• ?? teaspoon salt – to taste
• 1 tablespoon olive oil

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Mustard Seeds & Urad Dal: The South Indian Flavor Base

These two are essential for that authentic South Indian taste. Don’t skip them! The mustard seeds need to really crackle in the hot oil to release their flavor. Urad dal adds a lovely nutty undertone. You can find both at most Indian grocery stores, and increasingly in well-stocked supermarkets.

Carrot Varieties: Choosing the Sweetest Option

I prefer using sweeter carrot varieties like Nantes carrots for this recipe. They have a naturally higher sugar content, which complements the other flavors beautifully. But honestly, any carrots will work – just adjust the salt slightly if needed.

Yogurt: Regional Variations & Substitutions

Traditionally, this dish uses slightly sour yogurt. If you can find Indian dahi, that’s fantastic! Otherwise, plain, unsweetened yogurt works perfectly. Greek yogurt is a bit thicker, so you might need to add a splash more milk to get the right consistency.

Rice: Best Types for South Indian Cooking

Sona Masoori rice is a classic choice for South Indian dishes. It’s light, fluffy, and absorbs flavors well. Basmati rice also works in a pinch, but it’s a bit more fragrant. Avoid long-grain rice, as it can be a little too dry for this recipe.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the olive oil in a pan over medium heat. Once hot, add the mustard seeds, red chili halves, and urad dal. Keep a close eye – you want the mustard seeds to start popping and crackling. This usually takes about 30 seconds.
2. Now, add the grated carrots, chopped ginger, and green chili to the pan. Sauté for about 5 minutes, stirring occasionally, until the carrots soften slightly. They don’t need to be fully cooked, just a little tender.
3. While the carrots are sautéing, gently warm the milk in the microwave for about 15 seconds. You just want it to be lukewarm, not hot. Let it cool slightly.
4. In a mixing bowl, combine the cooked rice, sautéed carrot mixture, yogurt, cooled milk, and salt. Mix everything together really well, ensuring the rice is evenly coated.
5. Give it a taste and adjust the salt as needed. Sometimes, a little extra salt really brings out the flavors. Serve immediately with your favorite pickle for a truly refreshing meal!

Expert Tips

• Don’t overcrowd the pan when sautéing the carrots. Work in batches if necessary to ensure they cook evenly.
• Using leftover rice is perfect for this recipe! It actually works even better than freshly cooked rice.
• If you want a creamier texture, add a tablespoon of grated coconut along with the yogurt.

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative like cashew or soy yogurt.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your yogurt doesn’t contain any hidden gluten ingredients.
• Spice Level Adjustment: Reduce or omit the green chili if you prefer a milder flavor. You can also add a pinch of red chili powder for extra heat.
• Festival Adaptations (e.g., Onam Sadya): This rice makes a lovely addition to a traditional Onam Sadya. Serve it as one of the many side dishes alongside sambar, rasam, and other delicacies. My grandmother always made a slightly sweeter version for Onam!

Serving Suggestions

This Carrot Rice is fantastic on its own, but it’s even better with some accompaniments. I love serving it with:

• A side of pickle (mango pickle is my favorite!)
• Papadums
• A simple raita (yogurt dip)
• A bowl of sambar or rasam

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop. The texture might change slightly, but it will still be delicious!

FAQs

What type of rice works best in this Carrot Rice?

Sona Masoori rice is ideal, but Basmati rice is a good substitute. Avoid long-grain rice.

Can I make this recipe ahead of time?

You can sauté the carrots and prepare the rice ahead of time. But it’s best to combine everything just before serving for the best texture.

How can I adjust the spice level of this dish?

Simply reduce or omit the green chili. You can also add a pinch of red chili powder for extra heat.

What is Urad Dal and where can I find it?

Urad dal is split black lentils. You can find it at Indian grocery stores or online.

Can I use a different type of yogurt?

Yes! Plain, unsweetened yogurt works best. Greek yogurt can be used, but you might need to add a little extra milk.