Gajar Methi Poriyal Recipe - Carrot Fenugreek Stir Fry
Gajar Methi Poriyal is a simple South Indian style sabzi which is tempered with curry leaves, dry red chilli and basic masalas. You can serve this poriyal with Sambar/Rasam and Steamed Rice.
Gajar Methi Ki Sabzi or Poriyal is a simple South Indian vegetarian Curry that you can make for your South Indian lunch or dinner along with a gravy dish and chapati. You can also serve it with your choice of sambar and rice.
This unique combination of carrot and fenugreek leaves makes this dish completely healthy and tasty. It is easy to make and gets ready within minutes. You can also make it in the morning and pack for your and your kids lunch box.
If you like this recipe, you can also try other Gajar recipes that you can serve with other South Indian and North Indian vegetarian gravies:
- 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)
How to make Gajar Methi Poriyal Recipe - Carrot Fenugreek Stir Fry
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.
I am Swathy Nandhini, author and food photographer of shravskitchen.com and currently residing in Dubai. I am newbie to the world of blogging and learning lots of new things through this virtual world. Though I had passion for cooking from school days, I took it seriously as a way of life only after I became mother for Shravanthi. I have named the blog after her. I love to try different cuisines and I got many interesting recipes over my blog. My love towards blogging grows each and every day.