Carrot Curd Rice:

Cooked rice 1 bowl
1 carrot shredded
Curd 1/ 2 bowl
Methi seeds 1 teaspoon
Mustard and cumin seeds 1 teaspoon each
Asofetida 1 teaspoon
Curry leavs 1spring
Green chillies 1no. Chopped
1 dried red chilly broken in two pieces
Coriander to garnish
Salt to taste
Sugar 1/ 2 tablespoon
Ghee 2 tablespoon
Urad dal 1/ 2 tablespoon
Water as per required.

In a kadai add ghee and heat it .now add all things for tempering mustard seeds , cumin seed, methi seeds, green chilly , red chilly , curry leaves , urad dal and make tempering and add shredded carrot to it toss for 2 mint. Meanwhile mix curd and cooked rice in seprate bowl and add salt and sugar in it.. add that rice in tampering. Add water as per your choice how much soft rice u want.. ..let the mixture boil for few mints ....switch of the gas and garnish with coriander and serve with papad and pickle. ....