Preparation time
- Total: Approximately 25 minutes
- Preparation: 10 minutes
- Cooking: 15 minutes
Ingredients
- 2 Carrots (Gajjar)
- 2 cups Methi Leaves (Fenugreek Leaves)
- 1 Onion - chopped
- 1 teaspoon Cumin seeds (Jeera)
- 1 sprig Curry leaves
- 3 Dry Red Chillies
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Coriander Powder (Dhania)
- Salt - as required
- 1 teaspoon Coconut Oil
- Coriander (Dhania) Leaves - finely chopped (for garnish)
Instructions
- To begin making the Gajar Methi Poriyal recipe, firstly wash the fenugreek leaves with clean water
- Drain the water fully and chop the fenugreek leaves roughly
- Keep it aside
- Next, wash the carrots, peel them and grate it using a grater
- Keep it aside
- Heat a heavy bottomed pan with required coconut oil
- Add cumin seeds, curry leaves, dry red chillies and saute them for about 30 seconds
- After 30 seconds, add onions and cook them till they turn soft and translucent
- Once the onion turns translucent, add the roughly chopped fenugreek leaves and cook till they also become soft
- After the leaves become soft, add grated carrots, turmeric powder, coriander powder and salt
- Mix and cook them for about a minute
- After a minute, add little water and cover the pan with a lid
- Cook the Gajar Methi Poriyal covered for 2 to 3 minutes or until the water evaporates completely
- When the poriyal is cooked, switch off the gas and garnish it with coriander leaves
- Serve Gajar Methi Poriyal with Jeera Milagu Rasam/Keerai Sambar and Steamed Rice for your weekday lunch
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- South Indian Recipes
- Side Dish
- Vegetarian