- heat oil in a tadka pan. Once the cooking oil is hot, add urad dal, cumin seeds and mustard seeds in the pan. Once the mustard seeds starts to crackle, add in the dry red chillies and saute a bit. Switch off after few seconds. In a kadai, add a bit of oil, once hot, add the green chillies, fresh methi and grated carrot. Let it cook for about a minute till the methi wilts a bit. Add tamarind paste and mix it well. Turn off the heat and let the mixture cool down. Once it cools down, transfer the mixture into blender. Add in the jaggery and the required salt. Blend it into a coarse paste but with the help of a bit of water such that the pachadi is not very thick. Pour the tadka over pachadi and serve.
Carrot methikura pachadi
#myrecipe
By Radha Nelanti
Mar, 4th
608
Servings
10 persons
Cook Time
25 minutes
Ingredients
10
- 12
Ingredients
- Methi leaves
- Carrot
- Tamarind paste
- Green chillies
- Jaggery
- Turmeric powder
- Salt
- Oil
- Red chilli
- Urad dal
- Mustard
- Cumin
