Carrot Menthikura Pachadi/Fenugreek(Methi)Leaves Chutney

Carrot menthikura pachadi

Carrot menthikura pachadi is a delicious and perfect combination. Bored of eating carrot fry and menthikura pappu(Methi dal), Then this recipe is a colourful and flavourful duo to tantalize our taste buds. My kids love to eat pachallu(chutneys) anytime. So I’ve prepared a healthy recipe to make them eat both carrot and methi leaves together. The recipe is mildly spiced. Carrot and methi leaves are sautéed in little oil with green chilli and few garlic flakes. Sautéed mixture is seasoned with salt and turmeric. The mixture is ground to a coarse texture and tempering is done. Here I present a wholesome recipe carrot menthikura pachadi to relish as an accompaniment to hot steamed rice or roti. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Chutneys
Cuisine: Andhra
Servings: 4

Ingredients:

Carrot: 2 nos. big

Fresh menthikura/fenugreek leaves: 3 small bunches

Oil: Half tbsp

Green chilli: 1 no.
Garlic flakes: 3 nos.

Salt: As required

Turmeric: Generous pinch.

Tempering:

Oil: 2 tsp

Bengal gram: Half tsp

Split black gram with husk: Half tsp

Mustard: Half tsp

Cumin: Half tsp

Asafoetida: A pinch

Method of preparation:

1. Take two big carrots and three small bunches of fenugreek leaves.

2. Rinse the carrot thoroughly. Cut the edges and peel the skin of them. Chop them into fine pieces.

3. Remove the roots and separate leaves from the stems. Keep tender stems with leaves. Rinse them well with water for twice and keep aside.

4. Heat kadai pour half tbsp of oil. Put the chopped carrot pieces into it. Mix well and shallow fry them on low flame for five minutes.

5. Now add fenugreek leaves and stir well.

7. Shallow fry carrot and fenugreek leaves on low flame for two minutes.

8. Now add green chilli and garlic flakes.

9. Add turmeric and required amount of salt too.

10. Mix well and shallow fry furthermore till the raw smell goes away. Switch off the flame and allow to cool down to normal temperature.

11. Take a mixer grinder, transfer the cooled ingredients into it.

12. Use only pulse button two or three times to get perfect texture and consistency. Don’t add any water.Texture plays important role for this pachadi.

13. Transfer the pachadi into a serving bowl.

14. Heat same kadai for tempering and pour oil. Put Bengal gram, split black gram with husk, mustard and cumin seeds. When mustard splutter add a pinch of Asafoetida and switch off the flame.