Sunday, November 13, 2016

CARROT METHI PACHADI


CARROT METHI PACHADI

Today's recipe made of Carrots and Fenugreek Leaves (Methi Leaves) along with lentils and spices is from the State of Andhra Pradesh. Ths "pachadi" is nothing but a kind of semi-dry chutney. I liked this recipe as it does not call for the use of coconut. We enjoyed this both with rice and rotis.

I must thank my friend Shamala Bhat for pointing out this recipe in a cookery group in which we are members. This has been adapted from Carrot Methi Pachadi in the popular web site Sailu's Food.

The sweetness of the carrots offset the bitterness of the methi leaves and the use of lentils gives the chutney a crunch. I hope you will like it as much as we did.



Ingredients: 
  • Grated Carrots, 2 cups
  • Methi Leaves (Fenugreek Leaves), loosely packed, 1 cup
  • Urad Dal (Split Black Gram Dal, 1 tbsp
  • Chana Dal (Split Bengal Gram), 1 tbsp
  • Jeera (Cumin Seeds), 1 tsp
  • Mustard Seeds, 1/2 tsp
  • Roasted Byadgi Red Chillies, 2
  • Garlic Flakes, 5
  • Green Chillies, slit, 2
  • Grated Jaggery, 1 tbsp, 
  • Salt, to taste
  • Lemon Juice, 1 tbsp
  • Oil, 3 tsp
For Seasoning:-:
  • Mustard Seeds, 1/ 2 tsp
  • Urad Dal, 1/2 tsp
  • Curry Leaves, 8-10
  • Oil, 1 tsp
Method:

Wash and grate the carrots and keep aside
Pluck the methi leaves from their stems, wash well and pat dry. Keep aside.
Grate the jaggery and keep aside
In a thick-bottomed non-stick kadhai heat 1 tsp of oil and when it gets hot add the garlic, cumin seeds, urad dal, chana dal, and mustard seeds. Fry on medium heat till the dals change colour, become golden and give off a good aroma. Transfer to a plate and keep aside. *Since I used Roasted Byadgi Red Chillies, I have not added red chillies in this step for roasting
In the same kadhai, add 1 tsp oil, fry the slit green chillies and the grated carrot for about 3-4 minutes till the rawness of the carrot goes. Remove and keep aside.
Next add 1 tsp oil and the methi leaves and saute for about 3 minutes till the methi leaves wilt
Remove to a plate and allow it to cool
Grind the mixture of dals, garlic and spices and roasted red chillies to a coarse paste without adding any water
To this add the sauteed carrot and methi, along with grated jaggery and salt
Grind once again using the minimum water required to get a coarse semi-dry chutney
Finally, season the chutney with mustard seeds, urad dal, and curry leaves
Pour the seasoning to the chutney, add the lemon juice and mix well