South Indian Carrot Lemon Rice Recipe – Carrot Nimmakaya Pulihora Recipe {Video}

South Indian Style Carrot Lemon Rice / Carrot Nimmakaya Pulihora Recipe with step by step photos & Video. An easy, quick and delicious South Indian rice dish made with grated carrots and lemon juice. This is perfect for breakfast or lunch box.

If you are looking for more Traditional South Indian Rice Recipes then do check Aava Pettina Pulihora, Pepper Pulihora, Chintakaya Pulihora, Aava Pettina Daddojanam, Nimmakaya Pulihora and Thayir Sadam.

Did you make a recipe?  Follow and Tag @iamharichandana on Instagram so I can see all the Blend with Spices recipes you make. 🙂

Print Recipe

South Indian Carrot Lemon Rice Recipe

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Main Course

Cuisine: South Indian

Servings: 2

Author: Hari Chandana Ponnaluri

Ingredients

• 2.5 cups Cooked Rice
• 1 cup Grated Carrot
• 3-4 tbsp Lemon Juice
• 1 tbsp Finely Chopped Ginger
• 2 Green Chillies, slit
• 2 Dried Red Chillies
• 2 tbsp Peanuts
• 10 Cashews
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 2 tsp Chana Dal
• 1/2 tsp Turmeric Powder
• 1/8 tsp Hing
• 1 Sprig Curry Leaves
• 3 tbsp Oil
• Salt to taste

Instructions

• Spread the cooked rice in a wide plate and keep it aside.
• Heat oil in a pan and add the mustard seeds, chana dal, urad dal and peanuts. Fry until light brown color.
  
• Then add the cashews, chopped ginger, green chillies, dry chillies and curry leaves fry for a couple of minutes. 
  
• Now add the grated carrot and turmeric and saute for 8 - 10 minutes or until the carrots are tender.
• Turn off the flame and add the lemon juice. Mix well.
• Finally add the cooked rice and salt. Mix everything until well combined.

Notes

This tastes great with plain yogurt.

How to Make South Indian Style Carrot Lemon Rice Recipe Video:

South Indian Carrot Nimmakaya Pulihora Recipe with Step by Step Photos:

• Spread the cooked rice in a wide plate and keep it aside.

• Heat oil in a pan and add the mustard seeds, chana dal, urad dal and peanuts. Fry until light brown color.
• Then add the cashews, chopped ginger, green chillies, dry chillies and curry leaves fry for a couple of minutes.

• Now add the grated carrot and turmeric and saute for 8 – 10 minutes or until the carrots are tender.

• Turn off the flame and add the lemon juice. Mix well.

• Finally add the cooked rice and salt. Mix everything until well combined.

• This tastes great with plain yogurt. Serve and enjoy! 🙂