Recipe Cooked, Photographed and Written by Praveena
PrepTime:10 mins CookTime:10 mins Cuisine:Indian
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Fresh Methi Leaves Carrot Pachadi, introducing a delightful and nutritious chutney that combines the flavours of fresh methi (fenugreek leaves) and carrot pieces.
In this particular pachadi (a South Indian condiment) recipe, the star ingredients are methi (fenugreek leaves) and carrot, which come together to create a unique and unforgettable taste experience.
Whether you’re a fan of South Indian cuisine or simply looking to explore new flavours, methi carrot chutney is a delicious and wholesome dish that is sure to tantalize your taste buds when served with steamed hot rice and a dollop of ghee on top.
With its vibrant colours, health benefits, and delightful taste, this chutney is sure to please your palate and elevate your meals. Let’s dive into this recipe and explore the unique flavours it has to offer.
Table of Contents:
- Possible Alterations for the recipe, ‘Carrot Fresh Methi Leaves Pachadi (South Indian style)’:
- Other recipes from my blog:
- Step wise Pics Procedure for ‘Fresh Methi (Fenugreek) Leaves & Carrot Chutney / Carrots Methi Pachadi’:
- Prep Work:
- Tips & Storage:
- Ingredients, Accessories on ‘AMAZON’ to SHOP’:
- Recipe Card & Print:
Possible Alterations for the recipe, ‘Carrot Fresh Methi Leaves Pachadi (South Indian style)’:
Using Onion and Garlic: You can add onion pieces (½ cup) and garlic cloves (4), along with the carrot pieces, while frying. Later grind them along with the other fried content.
Alternative to Tamarind: Instead of using tamarind, you can use tomato pieces (½ cup).
Tamarind puree: I have used seedless dry tamarind, but if you are using store bought tamarind puree just add 2 tablespoons.
Using Frozen Methi: I wouldn’t prefer using, because the chutney would turn watery and it would stay good only for 1 day.
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Chutney recipes collection⇒ Chutney / Pachchadi / Dip
Collection of recipes with leafy greens⇒ Recipes with GREENS
Spice Powder recipes collection⇒ Powder / Podi
Meal Platters collection⇒ Bhojanam / Thali / Meal Platter
- Fresh Methi / Fenugreek Leaves / Menthi Kura – 1 cup (pressed, heaped)
- Carrot pieces – 1 cup
- Cooking Oil – 5 tablespoons
- Chana Dal / Pachi Senagapappu – 1 tablespoon
- Whole Coriander Seeds / Dhaniyalu – 1 tablespoon
- Dry Tamarind / Imli – small lemon size ball
- Fresh Green Chillies – 8
- Dry Red Chillies – 8 (long)
- Salt – as per taste
- Whole Coriander Seeds
- Dry Tamarind / Imli
Step wise Pics Procedure for ‘Fresh Methi (Fenugreek) Leaves & Carrot Chutney / Carrots Methi Pachadi’:
Tips & Storage:
- Adjust the salt & spice as per your taste.
- Keep stirring continuously while frying the ingredients, especially the methi.
- Be careful, while frying methi, do not over do it. It would turn bitter if you fry for more than 2-3 mins.
- Do not add water, while making or grinding the chutney. This way, the chutney tastes and stays good for few more days.
- Storage: This Methi Carrot Pachadi, stays good for 2 days at room temperature.
- When you store in fridge it stays good for a week. But, you need to thaw for ½ hr and get it to room temperature before serving.
- In the, South Indian style Carrot Methi Pachadi, while the flavour, taste of methi dominates here but it is well balanced with the sweetness from carrots and the nutty lentils.
- This, Fresh Methi Leaves Carrot Chutney, can be enjoyed alongside traditional South Indian dishes like dosa, idli, or with steamed plain rice too.
- It can also be used as a spread for sandwiches or as a dip for snacks.
Ingredients, Accessories on ‘AMAZON’ to SHOP’:
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Recipe Card & Print:
Carrot Methi Pachadi (South Indian style) / Fresh Fenugreek Leaves Chutney with Carrots
- 1 Frying pan (for stove-top method)
- 1 Blender/ Spice Grinder/ Mixie.
- 1 cup Fresh Methi / Fenugreek Leaves / Menthaku (pressed, heaped)
- 1 cup Carrot pieces
- 5 tablespoons Cooking Oil
- 1 tablespoon Chana Dal / Pachi Senagapappu
- 1 tablespoon Whole Coriander Seeds / Dhaniyalu
- 1 small lemon size Dry Tamarind / Imli
- 8 count Fresh Green Chillies
- 8 count Dry Red Chillies (long size)
- as per taste Salt
1cup=250ml; ¾ cup=180ml; ½cup=125ml; 1 tbsp=14ml; 1 tsp = 4ml
- Gather all the ingredients at one place.Pluck the methi leaves from the stems. Discard the stems, use only the leaves. Peel and chop the carrot into small pieces.
- Put a frying pan on stove top under medium flame. Add the oil (4 tbsp), let it heat.
- Then, add all these>> whole coriander seeds/dhaniya, chana dal, dry tamarind, green chillies, dry red chillies. Fry by stirring continuously.
- When the chana dal turns golden in colour, add the carrot pieces. Keep stirring and fry for 3 more mins.
- Now, add the fresh methi leaves and fry everything. Keep stirring continuously.
- Fry only until the Methi leaves wilt and shrink. Takes just 3-4 mins. Then, switch the flame off. Let everything cool down for 5 more mins.
- Leave, a teaspoon of the fried content aside, and transfer rest into a spice grinder/blender. Add enough salt.
- Use the pulse button of the blender, Grind coarsely only (do not make paste).
- Add the remaining oil (1 tablespoon) and mix well. Transfer the chutney into a serving bowl. Top it up with the fried content that we kept aside. Done!
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