A closer look at this Carrot Vengaya Sadam
This is an absolutely delicious dish that can be put together in a jiffy, especially if you have cooked rice at hand. It is slightly different from the typical South Indian rice dishes like Lemon Rice, Curd Rice and Coconut Rice in that it uses garam masala. It is a cross between a South Indian rice bath and North Indian pulav, if I may say so. makes for a lovely, welcome change from the usual, though.
I have fond memories of Amma packing this Carrot Vengaya Sadam in my lunch box for school. I used to adore it – the way she made it – and she ensured I got in my fill of veggies this way. 🙂 Today, I do the same with my bub, and she absolutely loves this dish too.
#VarietyRiceSpecial At Foodie Monday Blog Hop
This recipe is brought to you in association with the Foodie Monday Blog Hop.
The Foodie Monday Blog Hop is a group of passionate food bloggers who share recipes based on a pre-determined theme, every Monday. The theme this week is #VarietyRiceSpecial, wherein all of us are showcasing different rice dishes.
It was Narmadha of Nams Corner who suggested the theme this time around. She herself has several rice recipes up on her blog already. I am loving the sound of her Nasi Goreng or Indonesian Fried Rice, and am definitely trying it out some time!
How to make Carrot Vengaya Sadam
Here is how we make it.
Ingredients (serves 3-4):
- 1 cup rice
- 2 medium-sized carrots
- 1 medium-sized onion
- 2 green chillies
- 1/2 tablespoon oil
- 3/4 teaspoon mustard seeds
- 2 pinches of asafoetida
- Salt to taste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala or as per taste
- 1/2 teaspoon jaggery powder or as per taste
- Red chilli powder to taste
- 1 tablespoon finely chopped fresh coriander
- Juice of 1/2 lemon or to taste
1. Wash the rice thoroughly under running water. Drain out all the water.
2. Place the washed and drained rice in a wide vessel. Add in 2-3/4 cups of water. Mix, and place the vessel in a pressure cooker. Pressure cook on high flame for 4 whistles. Let the pressure release naturally.
3. In the meantime, peel the carrot. Grate it thick.
4. Peel the onion. Chop finely.
5. Slit the green chillies length-wise. Keep it ready, along with the finely chopped coriander.
6. When the pressure from the cooker has completely gone down, get the cooked rice out. Place it under the fan for it to cool down fully.
7. Once the rice has fully cooled down, fluff it up gently.
8. Now, we are ready to start making the Carrot Vengaya Sadam. Heat the oil in a heavy-bottomed pan. Add in the mustard seeds and allow them to sputter. Add in the asafoetida, and allow it to stay in for a couple of seconds.
9. Now, add the chopped onion to the pan, along with the slit green chillies. Turn the flame down to medium. Saute on medium flame for a minute.
10. Add in the grated carrot, along with a bit of salt. Saute on medium flame for 2-3 minutes or till the onion and carrot are about 80% cooked.
11. Add in salt to taste, turmeric powder, jaggery powder and garam masala. Mix well. Cook on medium flame for about 2 minutes or till the carrot and onion are completely cooked.
12. At this stage, turn the flame down to low. Add in the fluffed-up rice. Mix well, but gently, ensuring the grains of rice do not break.
13. Switch off gas and add in the finely chopped coriander.
14. Add in the lemon juice. Mix well, gently. The Carrot Vengaya Sadam is ready to serve. Serve hot, warm or at room temperature with curd or Boondi Raita.
Is this rice dish vegan and gluten-free?
This is a completely vegetarian and vegan preparation, suited to those following a plant-based diet.
To make it gluten-free, simply skip the asafoetida used in the tempering. Most Indian brands of asafoetida do contain wheat flour, to a lesser or greater extent, and are best avoided when one is following a gluten-free diet. However, if you can find 100% gluten-free asafoetida, you could definitely use it.
I have used home-made garam masala here, which is vegan and gluten-free. However, if you are using a store-bought spice blend, do check out the ingredient list to make sure it meets your dietary requirements.
Tips & Tricks
1. I have used 2 medium-sized orange Ooty carrots here. You may use 1 long red Delhi carrot instead.
2. Omit the onion if you are preparing the rice for a festive or religious occasion.
3. I have used home-made garam masala here. You may use a store-bought version instead, too. Chana masala can also be used in place of garam masala.
4. I have used Sona Masoori rice here. You may use any other variety of rice you prefer.
5. Whole spices like cinnamon, bay leaves, cardamom and cumin can be added to the tempering, too. You may add in some curry leaves and groundnuts as well. Here, I have kept the rice really simple and avoided these ingredients.
6. For best results, use a heavy-bottomed pan.
7. Adjust the quantity of water you use depending upon how grainy you want the rice to be. The same goes for the pressure cooker whistles. The above quantity of water yields rice that is well-cooked but not mushy. To make a flavourful Carrot Vengaya Sadam, the rice needs to be cooked thoroughly but not mushy.
8. In the above recipe, I have cooked the rice fresh, cooled it and mixed it with cooked carrots and onion. If you have day-old cooked rice, you may use it instead.
9. Make sure the rice is completely cool before you fluff it up, otherwise it might become overly mushy.
10. You may skip the jaggery powder if you do not prefer using it. However, it does add a lovely flavour to the rice.
11. Adjust the quantity of salt, red chilli powder, garam masala and lemon juice as per personal taste preferences. You may want to skip the red chilli powder altogether if you are cooking for kids.
Did you like this recipe? Do tell me, in your comments!