Carrots Dill and Peanut Sadam - South Indian Style Stir Fried Rice
A vegetarian South Indian Recipes recipe with rice - fully cooked, sesame (gingelly) oil, mustard seeds. Ready in 30 min, serves 3.
Curated byAditi Iyer🇮🇳
Instructions
13 steps- 1
To begin making the Carrots Dill and Peanut Sadam, in a pan, dry roast 3 tablespoons of peanuts, white til seeds, black til seeds, and red chilies until fragrant
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon)tablespoons raw peanuts (moongphali)(6)black sesame seeds(1 tablespoon)sesame seeds (til seeds) - white(1/2 tablespoon)tablespoons fresh coconut - grated(2)carrots (gajjar) - grated(1 cup)dill leaves - washed and chopped(1/2 cup) - 2
Once the nuts are toasted, turn off flame and set aside to cool
- 3
In a mixer jar, add coconut along with all the toasted peanuts and sesame seeds
sesame (gingelly) oil(1 tablespoon)mustard seeds(1 teaspoon)tablespoons raw peanuts (moongphali)(6)black sesame seeds(1 tablespoon)sesame seeds (til seeds) - white(1/2 tablespoon)tablespoons fresh coconut - grated(2) - 4
Grind to a coarse mixture
- 5
In a kadai, heat oil on medium flame
- 6
Add the remaining 3 tablespoons of peanuts, urad dal, chana dal, and fry till the peanuts are well roasted and the dal has turned golden brown on crisp
white urad dal (split)(1 teaspoon)chana dal (bengal gram dal)(1 teaspoon)tablespoons raw peanuts (moongphali)(6)tablespoons fresh coconut - grated(2) - 7
Ensure you roast on low to medium heat
- 8
Once roasted, add the curry leaves, saute for a few seconds and add the onions, and saute until the onions soften
sprig curry leaves(2)onion - finely chopped(1)dill leaves - washed and chopped(1/2 cup) - 9
Once the onions soften, add the grated carrots and dill leaves, sprinkle some water and cover and cook for about 5 minutes until the carrot has softened
sprig curry leaves(2)tablespoons fresh coconut - grated(2)onion - finely chopped(1)carrots (gajjar) - grated(1 cup)dill leaves - washed and chopped(1/2 cup) - 10
Finally add in the ground peanut-til and coconut mixture, dill leaves and cooked white rice and give it a good stir
rice - fully cooked(2 cups)sprig curry leaves(2)white urad dal (split)(1 teaspoon)sesame seeds (til seeds) - white(1/2 tablespoon)tablespoons fresh coconut - grated(2)dill leaves - washed and chopped(1/2 cup) - 11
Add salt to taste and cover the pan and simmer so the Carrots Dill and Peanut Sadam will absorb all the flavors
carrots (gajjar) - grated(1 cup)dill leaves - washed and chopped(1/2 cup) - 12
After about 3 to 4 minutes of simmering, turn off the heat and serve
- 13
Serve Carrots Dill and Peanut Sadam with Sweet & Spicy Coriander Tadka Raita and Elai Vadam for a simple and lovely weekday lunch
carrots (gajjar) - grated(1 cup)dill leaves - washed and chopped(1/2 cup)
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Carrots Dill and Peanut Sadam - South Indian Style Stir Fried Rice
A vegetarian South Indian Recipes recipe with rice - fully cooked, sesame (gingelly) oil, mustard seeds. Ready in 30 min, serves 3.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
13 steps- 1
To begin making the Carrots Dill and Peanut Sadam, in a pan, dry roast 3 tablespoons of peanuts, white til seeds, black til seeds, and red chilies until fragrant
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon)tablespoons raw peanuts (moongphali)(6)black sesame seeds(1 tablespoon)sesame seeds (til seeds) - white(1/2 tablespoon)tablespoons fresh coconut - grated(2)carrots (gajjar) - grated(1 cup)dill leaves - washed and chopped(1/2 cup) - 2
Once the nuts are toasted, turn off flame and set aside to cool
- 3
In a mixer jar, add coconut along with all the toasted peanuts and sesame seeds
sesame (gingelly) oil(1 tablespoon)mustard seeds(1 teaspoon)tablespoons raw peanuts (moongphali)(6)black sesame seeds(1 tablespoon)sesame seeds (til seeds) - white(1/2 tablespoon)tablespoons fresh coconut - grated(2) - 4
Grind to a coarse mixture
- 5
In a kadai, heat oil on medium flame
- 6
Add the remaining 3 tablespoons of peanuts, urad dal, chana dal, and fry till the peanuts are well roasted and the dal has turned golden brown on crisp
white urad dal (split)(1 teaspoon)chana dal (bengal gram dal)(1 teaspoon)tablespoons raw peanuts (moongphali)(6)tablespoons fresh coconut - grated(2) - 7
Ensure you roast on low to medium heat
- 8
Once roasted, add the curry leaves, saute for a few seconds and add the onions, and saute until the onions soften
sprig curry leaves(2)onion - finely chopped(1)dill leaves - washed and chopped(1/2 cup) - 9
Once the onions soften, add the grated carrots and dill leaves, sprinkle some water and cover and cook for about 5 minutes until the carrot has softened
sprig curry leaves(2)tablespoons fresh coconut - grated(2)onion - finely chopped(1)carrots (gajjar) - grated(1 cup)dill leaves - washed and chopped(1/2 cup) - 10
Finally add in the ground peanut-til and coconut mixture, dill leaves and cooked white rice and give it a good stir
rice - fully cooked(2 cups)sprig curry leaves(2)white urad dal (split)(1 teaspoon)sesame seeds (til seeds) - white(1/2 tablespoon)tablespoons fresh coconut - grated(2)dill leaves - washed and chopped(1/2 cup) - 11
Add salt to taste and cover the pan and simmer so the Carrots Dill and Peanut Sadam will absorb all the flavors
carrots (gajjar) - grated(1 cup)dill leaves - washed and chopped(1/2 cup) - 12
After about 3 to 4 minutes of simmering, turn off the heat and serve
- 13
Serve Carrots Dill and Peanut Sadam with Sweet & Spicy Coriander Tadka Raita and Elai Vadam for a simple and lovely weekday lunch
carrots (gajjar) - grated(1 cup)dill leaves - washed and chopped(1/2 cup)
Rate this recipe
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