Gajar Methi Poriyal Recipe – Carrot Fenugreek Stir Fry

Gajar Methi Ki Sabzi or Poriyal is a simple South Indian vegetarian Curry that you can make for your South Indian lunch or dinner along with a gravy dish and chapati. You can also serve it with your choice of sambar and rice.  Carrots (Gajjar), Methi Leaves (Fenugreek Leaves), Onion, Cumin seeds (Jeera), Curry leaves, Dry Red Chillies, Turmeric powder (Haldi), Coriander Powder (Dhania), Salt, Coconut Oil, Coriander (Dhania) Leaves   2 Carrots (Gajjar) 2 cups Methi Leaves (Fenugreek Leaves) 1 Onion , chopped 1 teaspoon Cumin seeds (Jeera) 1 sprig Curry leaves 3 Dry Red Chillies 1/4 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Coriander Powder (Dhania) Salt , as required 1 teaspoon Coconut Oil Coriander (Dhania) Leaves , finely chopped (for garnish)     10   15     To begin making the Gajar Methi Poriyal recipe, firstly wash the fenugreek leaves with clean water. Drain the water fully and chop the fenugreek leaves roughly. Keep it aside.Next, wash the carrots, peel them and grate it using a grater. Keep it aside.Heat a heavy bottomed pan with required coconut oil. Add cumin seeds, curry leaves, dry red chillies and saute them for about 30 seconds.After 30 seconds, add onions and cook them till they turn soft and translucent. Once the onion turns translucent, add the roughly chopped fenugreek leaves and cook till they also become soft.After the leaves become soft, add grated carrots, turmeric powder, coriander powder and salt. Mix and cook them for about a minute. After a minute, add little water and cover the pan with a lid. Cook the Gajar Methi Poriyal covered for 2 to 3 minutes or until the water evaporates completely.When the poriyal is cooked, switch off the gas and garnish it with coriander leaves. Serve Gajar Methi Poriyal with Jeera Milagu Rasam/Keerai Sambar and Steamed Rice for your weekday lunch.