Gajar Methi Poriyal Recipe - Carrot Fenugreek Stir Fry
A vegetarian South Indian Recipes recipe with carrots (gajjar), methi leaves (fenugreek leaves), onion - chopped. Ready in 25 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
15 steps- 1
To begin making the Gajar Methi Poriyal recipe, firstly wash the fenugreek leaves with clean water
methi leaves (fenugreek leaves)(2 cups)sprig curry leaves(1)coriander (dhania) leaves - finely chopped (for garnish) - 2
Drain the water fully and chop the fenugreek leaves roughly
methi leaves (fenugreek leaves)(2 cups)sprig curry leaves(1)coriander (dhania) leaves - finely chopped (for garnish) - 3
Keep it aside
- 4
Next, wash the carrots, peel them and grate it using a grater
carrots (gajjar)(2) - 5
Keep it aside
- 6
Heat a heavy bottomed pan with required coconut oil
salt - as requiredcoconut oil(1 teaspoon) - 7
Add cumin seeds, curry leaves, dry red chillies and saute them for about 30 seconds
methi leaves (fenugreek leaves)(2 cups)cumin seeds (jeera)(1 teaspoon)sprig curry leaves(1)dry red chillies(3)coriander (dhania) leaves - finely chopped (for garnish) - 8
After 30 seconds, add onions and cook them till they turn soft and translucent
onion - chopped(1) - 9
Once the onion turns translucent, add the roughly chopped fenugreek leaves and cook till they also become soft
methi leaves (fenugreek leaves)(2 cups)onion - chopped(1)sprig curry leaves(1)coriander (dhania) leaves - finely chopped (for garnish) - 10
After the leaves become soft, add grated carrots, turmeric powder, coriander powder and salt
carrots (gajjar)(2)methi leaves (fenugreek leaves)(2 cups)sprig curry leaves(1)turmeric powder (haldi)(1/4 teaspoon)coriander powder (dhania)(1/2 teaspoon)salt - as requiredcoriander (dhania) leaves - finely chopped (for garnish) - 11
Mix and cook them for about a minute
- 12
After a minute, add little water and cover the pan with a lid
- 13
Cook the Gajar Methi Poriyal covered for 2 to 3 minutes or until the water evaporates completely
methi leaves (fenugreek leaves)(2 cups) - 14
When the poriyal is cooked, switch off the gas and garnish it with coriander leaves
methi leaves (fenugreek leaves)(2 cups)sprig curry leaves(1)coriander powder (dhania)(1/2 teaspoon)coriander (dhania) leaves - finely chopped (for garnish) - 15
Serve Gajar Methi Poriyal with Jeera Milagu Rasam/Keerai Sambar and Steamed Rice for your weekday lunch
methi leaves (fenugreek leaves)(2 cups)
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Gajar Methi Poriyal Recipe - Carrot Fenugreek Stir Fry
A vegetarian South Indian Recipes recipe with carrots (gajjar), methi leaves (fenugreek leaves), onion - chopped. Ready in 25 min, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
15 steps- 1
To begin making the Gajar Methi Poriyal recipe, firstly wash the fenugreek leaves with clean water
methi leaves (fenugreek leaves)(2 cups)sprig curry leaves(1)coriander (dhania) leaves - finely chopped (for garnish) - 2
Drain the water fully and chop the fenugreek leaves roughly
methi leaves (fenugreek leaves)(2 cups)sprig curry leaves(1)coriander (dhania) leaves - finely chopped (for garnish) - 3
Keep it aside
- 4
Next, wash the carrots, peel them and grate it using a grater
carrots (gajjar)(2) - 5
Keep it aside
- 6
Heat a heavy bottomed pan with required coconut oil
salt - as requiredcoconut oil(1 teaspoon) - 7
Add cumin seeds, curry leaves, dry red chillies and saute them for about 30 seconds
methi leaves (fenugreek leaves)(2 cups)cumin seeds (jeera)(1 teaspoon)sprig curry leaves(1)dry red chillies(3)coriander (dhania) leaves - finely chopped (for garnish) - 8
After 30 seconds, add onions and cook them till they turn soft and translucent
onion - chopped(1) - 9
Once the onion turns translucent, add the roughly chopped fenugreek leaves and cook till they also become soft
methi leaves (fenugreek leaves)(2 cups)onion - chopped(1)sprig curry leaves(1)coriander (dhania) leaves - finely chopped (for garnish) - 10
After the leaves become soft, add grated carrots, turmeric powder, coriander powder and salt
carrots (gajjar)(2)methi leaves (fenugreek leaves)(2 cups)sprig curry leaves(1)turmeric powder (haldi)(1/4 teaspoon)coriander powder (dhania)(1/2 teaspoon)salt - as requiredcoriander (dhania) leaves - finely chopped (for garnish) - 11
Mix and cook them for about a minute
- 12
After a minute, add little water and cover the pan with a lid
- 13
Cook the Gajar Methi Poriyal covered for 2 to 3 minutes or until the water evaporates completely
methi leaves (fenugreek leaves)(2 cups) - 14
When the poriyal is cooked, switch off the gas and garnish it with coriander leaves
methi leaves (fenugreek leaves)(2 cups)sprig curry leaves(1)coriander powder (dhania)(1/2 teaspoon)coriander (dhania) leaves - finely chopped (for garnish) - 15
Serve Gajar Methi Poriyal with Jeera Milagu Rasam/Keerai Sambar and Steamed Rice for your weekday lunch
methi leaves (fenugreek leaves)(2 cups)
Rate this recipe
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