Gajar Methi Poriyal (Carrot Fenugreek Stir Fry)
Description:
Gajar Methi Ki Sabzi, also known as Gajar Methi Poriyal, is a flavorful South Indian vegetarian dish. It is a vibrant combination of fresh carrots and aromatic fenugreek leaves, cooked in a tempering of spices to create a perfect side dish. Traditionally served with sambar and rice, this dish is an excellent accompaniment to a hearty South Indian meal. Whether enjoyed as a simple lunch or dinner, Gajar Methi Poriyal offers a wholesome and nutritious experience that is sure to delight your taste buds.
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrots (Gajjar) | 2 medium-sized carrots, peeled and grated |
| Methi Leaves (Fenugreek Leaves) | 2 cups, roughly chopped |
| Onion | 1, chopped |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Dry Red Chillies | 3 whole |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Salt | As required |
| Coconut Oil | 1 teaspoon |
| Coriander (Dhania) Leaves | A handful, finely chopped (for garnish) |
Preparation Time
| Prep Time | Cook Time |
|---|---|
| 10 minutes | 15 minutes |
Instructions
-
Prepare the Methi Leaves: Begin by washing the methi leaves thoroughly under running water. Drain any excess water and roughly chop the leaves. Set them aside.
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Grate the Carrots: Wash the carrots, peel them, and grate them using a grater. Set the grated carrots aside.
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Tempering the Spices: Heat a heavy-bottomed pan over medium heat. Add the coconut oil and allow it to melt. Once the oil is hot, add the cumin seeds, curry leaves, and dry red chillies. Sauté the spices for about 30 seconds, until they release their aroma.
-
Cook the Onion: Add the chopped onion to the pan and sauté it until it turns soft and translucent. This should take about 3-4 minutes.
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Add Fenugreek Leaves: Once the onions are soft, add the chopped methi leaves to the pan. Cook the leaves, stirring occasionally, until they wilt and become tender.
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Add Grated Carrots and Spices: Add the grated carrots to the pan, along with the turmeric powder, coriander powder, and salt. Stir well to combine all the ingredients. Let it cook for about a minute.
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Cook with Water: Pour a little water into the pan to help soften the carrots and leaves. Cover the pan with a lid and cook for 2-3 minutes or until the water evaporates completely.
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Final Touches: Once the Gajar Methi Poriyal is cooked and the moisture has evaporated, turn off the heat. Garnish the dish with finely chopped coriander leaves for a fresh, vibrant finish.
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Serve: Serve your Gajar Methi Poriyal hot as a side dish with Jeera Milagu Rasam, Keerai Sambar, and steamed rice for a satisfying South Indian meal.
Tips
- You can adjust the amount of dry red chillies according to your preferred spice level.
- For a richer flavor, you may add a pinch of asafoetida (hing) while tempering the spices.
- This dish can also be served as a part of a thali along with other curry dishes.
This easy-to-make, healthy Gajar Methi Poriyal adds a burst of flavor to your meal and is packed with nutrients from both the carrots and fenugreek leaves. A great way to enjoy the traditional South Indian tastes in your everyday cooking!
