I don’t use ginger garlic paste in this preparation but if you want to use it, don’t hesitate. I just keep it simple and easy with just a some tempering.
Remember not to cook the carrot too much or over cook it, as it could get mushy. Even if there is a slight crunch in the carrot, it won’t be that noticeable and I am sure the kids will enjoy it.
For an adult version of this similar rice, add some chopped green chilies and step up the spice level by adding some chili powder to it!
1 cup cooked rice
1 medium sized carrot, grated or shredded
1 small piece of onion, chopped
pinch of mustard seeds
pinch of cumin / jeera seeds
pinch of urad dal
pinch of turmeric powder
1 red chili, broken
few curry leaves
chopped coriander leaves for garnish
salt to taste
1 tsp of oil
Heat the oil in a kadai and add the urad dal, mustard and jeera.
After they start spluttering, the red chili and curry leaves.
Add the carrot and saute for a minute. Since its shredded or grated, it doesn’t take much time to cook.
Add the cooked rice along with salt and turmeric. Mix it up well.
Garnish with chopped coriander leaves if you wish.
Serve it warm or hot.