Methi Carrot Curry/Sautéed Fenugreek Leaves with Carrot/Vendhaya Keerai Poriyal

Ingredients

Fenugreek Leaves (Vendhaya Keerai/Methi) – 3 cup (Cleaned, finely chopped and tightly packed

Grated Carrot- 1 ½ cup

Grated Coconut – 4 tbsp

Turmeric (Haldi) Powder – 1 pinch

Gur (Jaggery) – 1tbsp (Grated)

Chilli Powder – 1 tsp

Salt to taste

To Temper

Oil – 1 ½ tbsp

Mustard seeds (Rai) – ½ tsp

Split Black gram (Urad Dal) – 1 tsp

Chana Dal (Bengal Gram) – 1 tsp

Green Chilli – 1 chopped

Curry Leaf – 1 spring

Preparation:

Heat Oil in a pan. Add the ingredients under “To temper “one by one. Stir fry for a few seconds.

Add the Fenugreek Leaves. Cook on medium heat till the leaves are half done.

Add Turmeric Powder, Chilli Powder, Jaggery and salt. Cook for couple of minutes.

Add Grated Carrot and mix. Cover and cook for 5 minutes in low flame.

Open and check for salt and also check bitterness. If it is too bitter, add more Jaggery and mix well. Add the grated Coconut.

Cook for 2 more minutes.

Done!

Done!

This Curry can be served with Dal Rice, Sambar Rice. This can also be stuffed in Roti and Parathas.

Note:

If you want to remove the bitterness of Methi leaves, and then mix 1 tsp of salt to the leaves, mix well and allow to rest for 10 minutes. Squeeze out the water, rinse in water two to three times. It helps to reduce the bitterness.