Carrot Methi Chutney

Or Carrot-Menthiaaku pachadi, as we Telugus would call it. This gem of a recipe is sent to me by a friend – Sukanth, a very good cook himself… he has shared some more of his awesome recipes which I am planning to try very soon, once I have all the required ingredients at hand.

One of the simplest and easiest ways to incorporate vegetable and greens in your diet, this is also something that can be prepared in a jiffy. I loved the flavour of the methi leaves blended with the sweetish carrots…

Use the quantities indicated in this recipe as a ballpark… the real quantities will vary per your palate. However, I felt that these worked great for me.

Carrot – Methi Chutney
Preparation time – 15 min
Level – Easy
Serves – 4-6 as one of the main course dishes

Ingredients

Carrots - 4-5(medium)peeled and cut into small pieces
Green Chillies - 7-8 sliced
Tamarind paste - 2 Tsps
Fresh methi leaves - 1 cup (small leaves taste better)

For tempering -
Mustard seeds - 1 Tsp
Methi seeds - 1/2 Tsp
Urad Dal - 1 Tsp
Chana dal - 1 Tsp
Jeera - 1 Tsp
Hing/Asafoetida - a pinch
Garlic cloves - 10-12
Dry Red Chillies/Badige - 1-2
Cooking oil - 1 Tsp

Instructions

Heat oil in a kadai/saucepan. Add mustard seeds and allow them to splutter.
One by one, add urad dal, jeera, methi seeds, chana dal and hing. Add garlic and red chillies.
Now add in the carrot pieces, green chillies and mix well.
After 2 min, add the tamarind paste, methi leaves and mix well.
Cover the lid and cook on medium to low flame for about 6-8 minutes.
Stir occasionally. Once cooked, remove from stove and let it cool.

Grind all the above with salt in a grinder.
Consistency can be coarse to soft.
Serve with hot rice and ghee.