Carrot Methi Pachadi
Author : Teluguone
Preparation Time : 30 Mins
Cooking Time : 30 Mins
Yield : 4
4.0 Stars based on 291 : Reviews
Published On : July 16, 2011
Recipe Category : Pickles
Recipe Type : Meals
Total Time : 1 Hour
Ingredient : Grated carrot, Methi leaves, Black gram dal, Bengal gram, Cumin seeds, Mustard seeds, Dry red chillies, Garlic flakes, Green chillies, Grated jaggery, Salt, Oil, Curry leaves.

1 hour

Recipe of Carrot Methi Pachadi

2 cups grated carrot

1 cup fresh methi leaves, loosely packed

1 tbsp split black gram dal (minapa pappu)

1 tbsp Bengal gram (senaga pappu)

1 tsp cumin seeds

1/2 tsp mustard seeds

1-2 dry red chillies (adjust to suit your spice level)

4-5 garlic flakes

1-2 green chillies (adjust)

1 tbsp grated jaggery (adjust)

salt to taste

1 tbsp lemon juice

1 tbsp oil

For the tempering/poppu/tadka:

1 tsp oil

1/2 mustard seeds

1/2 tsp split gram dal

8-10 curry leaves

Directions | How to make  Carrot Methi Pachadi



Carrot Methi Pachadi





 1. Heat half a tbsp of oil in a non-stick pan. Add the garlic, cumin, split gram dal, bengal gram, red chillis and mustard seeds and stir on medium heat till the dals turn slightly red. Once it turns red remove the roasted spices, and keep aside.
2. And now in the same pan, add a tsp of oil add the slit green chilli and grated carrot saute it till the rawness of carrot disappears (approx 3-4 mts).then take it in bowl and keep aside.
3Again in the same pan, add another tsp of oil and saute the methi leaves for 3 mts. And take it in a another bowl and let it cool.
4. Grind the roasted dal mixture first, followed by the sauteed carrot and methi, jaggery along with salt, to a coarse paste without adding any water.
5 Heat oil in a pan for the Seasoning, add the mustard seeds, let them pop and add the split gram dal and curry leaves and fry till the dal turns red. Add this seasoning along with lemon juice to the ground pachadi. Serve with hot steamed rice.