Carrot Fenugreek Stir Fry (Gajar Methi Poriyal) – Healthy South Indian Side Dish

Gajar Methi Poriyal Recipe – Carrot Fenugreek Stir Fry

Gajar Methi Poriyal is a flavorful and nutritious South Indian stir-fry that combines the earthy taste of carrots with the slightly bitter and aromatic fenugreek leaves. This dish is easy to prepare, making it an excellent choice for a quick weekday meal. It is commonly served as a side dish with rice and lentil-based preparations like Jeera Milagu Rasam or Keerai Sambar, but can also be enjoyed as a standalone dish. The use of coconut oil and the tempering of spices enhances the dish’s rich flavor, making it a delightful and healthy addition to your culinary repertoire.

Ingredients

Preparation Time

Servings

• Servings: 4 people

Cuisine & Course

Diet

Instructions

1. Prepare the Fenugreek Leaves:
   Begin by thoroughly washing the fenugreek leaves with clean water. Drain the water completely and roughly chop the leaves. Set them aside.

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2. Prepare the Carrots:
   Wash the carrots and peel them. Using a grater, grate the carrots and set them aside.

3. Tempering the Spices:
   Heat a heavy-bottomed pan over medium heat and add 1 teaspoon of coconut oil. Once the oil is hot, add cumin seeds, curry leaves, and dry red chillies. Sauté these for about 30 seconds until fragrant.

4. Cooking the Onions:
   Add the chopped onions to the pan and cook, stirring occasionally, until the onions turn soft and translucent, about 3-4 minutes.

5. Adding Fenugreek Leaves:
   Once the onions have softened, add the chopped fenugreek leaves to the pan. Cook for another 2-3 minutes until the leaves wilt and soften.

6. Adding Carrots and Spices:
   Add the grated carrots, turmeric powder, coriander powder, and salt to the pan. Stir well to combine and cook for about 1 minute.

7. Simmering the Dish:
   After mixing, add a little water to the pan, just enough to create a slight steam. Cover the pan with a lid and let the Gajar Methi Poriyal cook for 2-3 minutes until the water evaporates completely, and the carrots are tender.

8. Finishing Touches:
   Once the poriyal is cooked, switch off the heat and garnish the dish with finely chopped coriander leaves for an added burst of flavor.

9. Serving:
   Serve this vibrant Gajar Methi Poriyal with steamed rice and a side of Jeera Milagu Rasam or Keerai Sambar for a wholesome South Indian meal.

Tips & Variations

• Adjusting Bitterness: Fenugreek leaves can sometimes be bitter, so make sure to wash them thoroughly before cooking. If you’re sensitive to bitterness, you can reduce the amount of fenugreek or add a pinch of sugar to balance the flavor.

• Vegan Variation: This dish is already vegan, but you can make it even lighter by reducing the amount of coconut oil or using a different oil, such as olive or sunflower oil.

• Spice Level: You can increase the number of dry red chillies if you prefer a spicier dish or even add a pinch of red chilli powder.

• Other Vegetables: Feel free to mix in other vegetables like peas or beans to make it more hearty and nutritious.

This Gajar Methi Poriyal recipe brings a wholesome and flavorful dish to your table that is perfect for vegetarians and those looking for a healthy, satisfying side dish. With the fresh taste of carrots and the earthy bitterness of fenugreek leaves, it’s a delightful South Indian treat that pairs wonderfully with rice-based meals.