Carrots Dill and Peanut Sadam - South Indian Style Stir Fried Rice

Step 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

Step 2: Once the nuts are toasted, turn off flame and set aside to cool

Step 3: In a mixer jar, add coconut along with all the toasted peanuts and sesame seeds

Step 4: Grind to a coarse mixture

Step 5: In a kadai, heat oil on medium flame

Step 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

Step 7: Ensure you roast on low to medium heat

Step 8: Once roasted, add the curry leaves, saute for a few seconds and add the onions, and saute until the onions soften

Step 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

Step 10: Finally add in the ground peanut-til and coconut mixture, dill leaves and cooked white rice and give it a good stir

Step 11: Add salt to taste and cover the pan and simmer so the Carrots Dill and Peanut Sadam will absorb all the flavors

Step 12: After about 3 to 4 minutes of simmering, turn off the heat and serve

Step 13: Serve Carrots Dill and Peanut Sadam with Sweet & Spicy Coriander Tadka Raita and Elai Vadam for a simple and lovely weekday lunch