Carrot Peas Bhath

Recipe by
Total Time:
1 hour 10 mins
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 1 cup - Raw Rice
  • 4 - Carrots (big)
  • 1 cup - Shelled Peas
  • 1 - Tomato
  • 2 or 3 - Red Chillies (according to taste)
  • 5 - Green Chillies (according to taste)
  • 3 - Onions
  • 1/2 cup - Grated Coconut
  • 2 tbsp - Ghee
  • 10 - Cashew nuts (optional)
  • 1 tsp - Khus Khus
  • Curry Leaves - A few
  • Coriander leaves - A few
  • Salt to taste
  • Juice of one lime

How to Make Carrot Peas Bhath

  • Fry the red chillies and khus khus in a little ghee.
  • Add this to the coconut and onions and grind into a paste.
  • Chop the tomato, mix it with the lime juice and keep aside.
  • Boil 3 cups of water and add the rice.
  • When it is three-fourths cooked, add salt.
  • Once the rice is cooked, add a table spoon of ghee.
  • Sautee the carrots, green chillies, and peas in the remaining ghee. Also fry the cashew nuts.
  • When it is half cooked, add the ground masala and half a cup of water.
  • Stir well and keep cooking till the gravy thickens and the carrots and peas are well cooked.
  • Add the rice and mix well.
  • Now add the tomato-lime mixture.
  • Garnish with curry leaves and coriander leaves.
  • Serve hot.