indian veg recipe | methi leaves recipe | carrot fenugreek leaves pachadi | carrot vendhaya keerai thuvayal is a healthy side dish for rice. Both carrot and fenugreek leaves have nutrients much needed for the eyes. Whenever we want to prepare the lunch quickly, This carrot fenugreek leaves pachadi with hot rice with some ghee makes the lunch so healthy. Sometimes I prepare this pachadi with rasam and some poriyal for rice. We can store the leftover chutney in the refrigerator for a day as we are using a good amount of tamarind.

Let us get into the recipe of Indian veg recipe |methi leaves recipe | carrot fenugreek leaves pachadi | carrot vendhaya keerai thuvayal

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indian veg recipe | methi leaves recipe | carrot fenugreek leaves pachadi | carrot vendhaya keerai thuvayal

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4

Course: Side Dish

Cuisine: Indian

Ingredients Method

Ingredients

2 tbsp oil
½ tsp cumin seeds
2 tsp chana dal
2 tsp urad dal
4 dry red chilly
4 garlic
1 amla size tamarind
1 cup carrot shred
1 cup fenugreek leaves (chopped)
salt to taste

For seasoning (tadka):

1 tsp oil
¼ tsp mustard seeds
¼ tsp urad dal
1 dry red chilly
few curry leaves
a pinch asafoetida

Method

Firstly, heat 2 tbsp of oil in a pan, add ½ tsp of cumin seeds, 2 tsp of chana dal, 2 tsp of urad dal, 4 garlic, 4 dry red chilly, tamarind. saute for while util the dals gets crisp
Next, add in 1 cup of carrot shredded, saute for 5 minutes in medium flame
And then, add 1 cup of methi leaves, saute for 2 minutes in medium flame
then turn off the flame, let this mixture cool
After it got cool down well, transfer it to a blender jar
blend it to a coarse paste with 2 tbsp of water

For seasoning (tadka):

Heat 1 tsp of oil in a pan, crackle mustard seeds and, add urad dal, chilly
Next turn off the flame and add curry leaves and a pinch of asafoetida
Pour the seasoning mixture over it and serve

Stepwise Picture Recipe:

indian veg recipe | methi leaves recipe | carrot fenugreek leaves pachadi | carrot vendhaya keerai thuvayal

Firstly, heat 2 tbsp of oil in a pan, add ½ tsp of cumin seeds, 2 tsp of chana dal, 2 tsp of urad dal, 4 garlic, 4 dry red chilly.

Transfer this mixture to blender jar, then add salt, blend it into coarse paste

after blended, transfer it to a serving bowl, season it with mustard seeds, urad dal, red chilly, asafoetida

You can mix it with plain rice, or can be used as a side dish for curd rice, rasam rice, or other variety rice. (indian veg recipe | methi leaves recipe)

Note:

If you are going to give it for kids 1 or 2 dry red chillies will be good. and also reduce the tamarind amount.

I have added 4 dry red chilies, that spice is nicely balanced with the bitterness of fenugreek leaves and sourness of tamarind, finally, we will get spicy tangy pachadi.

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