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

To begin making the Carrots Dill and Peanut Sadam, in a pot, arid toast 3 tablespoons of peanuts, white til seeds, black til seeds, and red chilies until fragrant. Once the nuts are toasted, turn off flame and set aside to cool.In a mixer jar, introduce coconut along with all the toasted peanuts and sesame seeds.

Grind to a coarse mixture. In a kadai, bring to temperature cooking oil on medium flame. introduce the remaining 3 tablespoons of peanuts, urad dal, chana dal, and pot-fry till the peanuts are well roasted and the dal has turned golden brown on crisp.

Ensure you toast on low to medium bring to temperature.Once roasted, introduce the curry leaves, saute for a few seconds and introduce the onions, and saute until the onions soften.Once the onions soften, introduce the grated carrots and dill leaves, dust some liquid and put a lid on and prepare for about 5 mins until the carrot has softened. Finally introduce in the ground peanut-til and coconut mixture, dill leaves and cooked white rice and give it a good mix gently.  introduce seasoning to notes and put a lid on the pot and bubble gently so the Carrots Dill and Peanut Sadam will absorb all the flavors.After about 3 to 4 mins of simmering, turn off the bring to temperature and offer.offer Carrots Dill and Peanut Sadam with sugary & fiery Coriander Tadka Raita and Elai Vadam for a simple and lovely weekday lunch.