Carrot Methi Pachadi (South Indian style) / Fresh Fenugreek Leaves Chutney with Carrots
Carrot Methi Pachadi, South Indian style simple chutney with fresh fenugreek leaves and carrots as main ingredients. Recipe below has step wise pics and tips.
Equipment
- 1 Frying pan (for stove-top method)
- 1 Blender/ Spice Grinder/ Mixie.
Ingredients
- 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
Instructions
1cup=250ml; ¾ cup=180ml; ½cup=125ml; 1 tbsp=14ml; 1 tsp = 4ml
Prep Work:
- 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.
Cooking:
- 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.
Grinding:
- 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!
Notes
Please see the MAIN POST for recipe with step wise PICS & TIPS!