Preparation time
- Total: Approximately 20 minutes
- Preparation: 10 minutes
- Cooking: 10 minutes
Ingredients
- 100 grams Methi Leaves (Fenugreek Leaves)
- 1 Carrot (Gajjar) - grated
- 1 tablespoon Tamarind Paste
- 2 Green Chillies - finely chopped (adjustable)
- 1/2 tablespoon Jaggery
- 1/4 tablespoon Turmeric powder (Haldi)
- Salt - to taste
- 2 Dry Red Chillies
- 1 tablespoon Sunflower Oil
- 2 tablespoons White Urad Dal (Split)
- 1/4 tablespoon Mustard seeds
- 1 tablespoon Cumin seeds (Jeera)
Instructions
- To begin making the Carrot Methi Pachadi recipe, heat oil in a tadka pan
- Once the cooking oil is hot, add urad dal, cumin seeds and mustard seeds in the pan
- Once the mustard seeds starts to crackle, add in the dry red chillies and saute a bit
- Switch off after few seconds
- In a kadai, add a bit of oil, once hot, add the green chillies, fresh methi and grated carrot
- Let it cook for about a minute till the methi wilts a bit
- Add tamarind paste and mix it well
- Turn off the heat and let the mixture cool down
- Once it cools down, transfer the mixture into blender
- Add in the jaggery and the required salt
- Blend it into a coarse paste but with the help of a bit of water such that the pachadi is not very thick
- Pour the tadka over pachadi and serve
- Serve Carrot Methi Pachadi along with Beetroot Sambar Recipe and Ghee Rice Recipe for a weekday meal
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- South Indian Recipes
- Dinner
- Vegetarian