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Thursday, January 5, 2012

Carrot methi pachadi

1.Carrot - 2 big(grated)
2.Methi leaves - 1 cup
3.Red chilli -3
4.Green chilli - 3
5.salt - to taste
6.Oil - 2tbsp
7.Urad  dhal - 1tsp
8.Cumin seeds - 1/2 tsp
9.Coriander seeds - 1tsp 
10.tamarind paste - 1tsp
11.Garlic - 3
For seasoning
1.Oil - 1 tsp
2.Urad dhal - 1/4tsp
3.Curry leaves - 5
4.Hing - pinch
5.Dried red chilli - 1

1.Dry roast urad dhal,red chillies,cumin seeds,coriander seeds in medium flame till it changes color.Keep this aside.
2.Add oil in a pan.Add fresh methi leaves and fry for 3 minutes.Transfer this in a bowl.
3.Add grated carrot and fry till rawness disappears for 7 minutes in medium flame.Keep stirring in between to avoid any burning.
4.Blend the roasted red chilli,urad dhal,coriander seeds,cumin seeds and make into powder.Add grated carrot,methi leaves and blend with out adding any water.Add salt,tamarind paste,garlic to the carrot methi mixture and make into a coarse chutney.
5.Heat oil in a pan.Add 1 tsp oil.Add mustard seeds once it starts spluttering add jeera,urad dhal,red chilli,curry leaves and hing.Add seasoning to the chutney and mix well.
5.Serve with rice.

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