Carrot Methi Pachadi Recipe
A vegetarian South Indian Recipes recipe with methi leaves (fenugreek leaves), carrot (gajjar) - grated, tamarind paste. Ready in 20 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
13 steps- 1
To begin making the Carrot Methi Pachadi recipe, heat oil in a tadka pan
methi leaves (fenugreek leaves)(100 grams)carrot (gajjar) - grated(1) - 2
Once the cooking oil is hot, add urad dal, cumin seeds and mustard seeds in the pan
tablespoons white urad dal (split)(2)mustard seeds(1/4 tablespoon)cumin seeds (jeera)(1 tablespoon) - 3
Once the mustard seeds starts to crackle, add in the dry red chillies and saute a bit
green chillies - finely chopped (adjustable)(2)dry red chillies(2)mustard seeds(1/4 tablespoon)cumin seeds (jeera)(1 tablespoon) - 4
Switch off after few seconds
- 5
In a kadai, add a bit of oil, once hot, add the green chillies, fresh methi and grated carrot
methi leaves (fenugreek leaves)(100 grams)carrot (gajjar) - grated(1)green chillies - finely chopped (adjustable)(2)dry red chillies(2) - 6
Let it cook for about a minute till the methi wilts a bit
methi leaves (fenugreek leaves)(100 grams) - 7
Add tamarind paste and mix it well
tamarind paste(1 tablespoon) - 8
Turn off the heat and let the mixture cool down
- 9
Once it cools down, transfer the mixture into blender
- 10
Add in the jaggery and the required salt
jaggery(1/2 tablespoon)salt - to taste - 11
Blend it into a coarse paste but with the help of a bit of water such that the pachadi is not very thick
tamarind paste(1 tablespoon) - 12
Pour the tadka over pachadi and serve
- 13
Serve Carrot Methi Pachadi along with Beetroot Sambar Recipe and Ghee Rice Recipe for a weekday meal
methi leaves (fenugreek leaves)(100 grams)carrot (gajjar) - grated(1)
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Carrot Methi Pachadi Recipe
A vegetarian South Indian Recipes recipe with methi leaves (fenugreek leaves), carrot (gajjar) - grated, tamarind paste. Ready in 20 min, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
13 steps- 1
To begin making the Carrot Methi Pachadi recipe, heat oil in a tadka pan
methi leaves (fenugreek leaves)(100 grams)carrot (gajjar) - grated(1) - 2
Once the cooking oil is hot, add urad dal, cumin seeds and mustard seeds in the pan
tablespoons white urad dal (split)(2)mustard seeds(1/4 tablespoon)cumin seeds (jeera)(1 tablespoon) - 3
Once the mustard seeds starts to crackle, add in the dry red chillies and saute a bit
green chillies - finely chopped (adjustable)(2)dry red chillies(2)mustard seeds(1/4 tablespoon)cumin seeds (jeera)(1 tablespoon) - 4
Switch off after few seconds
- 5
In a kadai, add a bit of oil, once hot, add the green chillies, fresh methi and grated carrot
methi leaves (fenugreek leaves)(100 grams)carrot (gajjar) - grated(1)green chillies - finely chopped (adjustable)(2)dry red chillies(2) - 6
Let it cook for about a minute till the methi wilts a bit
methi leaves (fenugreek leaves)(100 grams) - 7
Add tamarind paste and mix it well
tamarind paste(1 tablespoon) - 8
Turn off the heat and let the mixture cool down
- 9
Once it cools down, transfer the mixture into blender
- 10
Add in the jaggery and the required salt
jaggery(1/2 tablespoon)salt - to taste - 11
Blend it into a coarse paste but with the help of a bit of water such that the pachadi is not very thick
tamarind paste(1 tablespoon) - 12
Pour the tadka over pachadi and serve
- 13
Serve Carrot Methi Pachadi along with Beetroot Sambar Recipe and Ghee Rice Recipe for a weekday meal
methi leaves (fenugreek leaves)(100 grams)carrot (gajjar) - grated(1)
Rate this recipe
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