Carrot Methi Pachadi Recipe

Name: Carrot Methi Pachadi Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: South Indian Recipes
Ingredients: 100 grams Methi Leaves (Fenugreek Leaves); 1 null Carrot (Gajjar) grated; 1 tablespoon Tamarind Paste; 2 null Green Chillies finely chopped (adjustable); 1/2 tablespoon Jaggery; 1/4 tablespoon Turmeric powder (Haldi); null Salt to taste; 2 null Dry Red Chillies; 1 tablespoon Oil; 2 tablespoons White Urad Dal (Split); 1/4 tablespoon Mustard seeds (Rai/ Kadugu); 1 tablespoon Cumin seeds (Jeera)

Archana's Kitchen

June 13, 2022

1955 Ratings

Time:Prep: 10 M|Cook: 10 M|Total: 20 M

Makes:4 Servings

Meal:Dinner

Cuisine:South Indian Recipes

Carrot Methi Pachadi is very flavourful and simple recipe. It is usually made in South Indian as a side dish along with their meal. It is very easy to make and takes very less time to get prepared. This is a simple recipe that is a bit runny.

Serve Carrot Methi Pachadi along with Beetroot Sambar Recipe and Ghee Rice Recipe for a weekday meal.

If you like this recipe, you can also try other Pachadi recipes such as

Serve Carrot Methi Pachadi along with Beetroot Sambar Recipe and Ghee Rice Recipe for a weekday meal.

If you like this recipe, you can also try other Pachadi recipes such as

Ingredients

For Tadka

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 Oil

2 tablespoons White Urad Dal (Split)

1/4 tablespoon Mustard seeds (Rai/ Kadugu)

1 tablespoon Cumin seeds (Jeera)

Instructions for Carrot Methi Pachadi Recipe

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.