Methia No Masala, Koro Sambar, Gujarati Sambhar Masala


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5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

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Methia no Masala is a tongue-tickling Gujarati spice powder with the dominant flavour of mustard seeds and fenugreek seeds. The process of powdering each spice separately and mixing is very important to get the right mouth-feel.

The powdered spice mix, which stays good for almost one year if stored in an airtight container, is stocked in almost every Gujarati household.

It is used as an accompaniment for parathas , theplas and rotis . Ghee is applied on Khakhra , and this masala is sprinkled over it, to make a scrumptious and tasty snack within minutes!

The warmth of the Methia No Masala on your taste buds is a joy to experience, especially during the winter and monsoon days.

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Methia No Masala, Koro Sambar, Gujarati Sambhar Masala recipe - How to make Methia No Masala, Koro Sambar, Gujarati Sambhar Masala

Preparation Time:    Cooking Time:    Total Time:     Makes 1.75 cup
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Method
  1. Heat the oil in a broad non-stick pan on a medium flame for 2 minutes. Keep aside to cool slightly.
  2. Blend the split fenugreek seeds in a mixer to a coarse powder. Transfer into a bowl and keep aside.
  3. Blend the split mustard seeds in a mixer to a coarse powder.
  4. Combine the split mustard seeds, split fenugreek seeds, chilli powder, turmeric powder, asafoetida and salt in a deep bowl and mix well.
  5. Add the oil and mix well.
  6. Store in an air-tight container and use as required.

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Reviews

Methia No Masala, Koro Sambar, Gujarati Sambhar Masala
5
 on 04 Nov 16 09:04 AM


This is one of my favourite masalas. I often apply them on khakhras or have it with parathas for breakfast. I used to buy it readymade but after looking at this recipe, i made it at home as it so simple and quick. It is also less bitter compared to what you get readymade. It is delicious.
Sambhaar
5
 on 28 Oct 16 01:35 PM


Great Gujarati Sambar which goes well with anything from subzis to rotis to raita. Just mix it up. The addition of salt to chilli powder reduces the spice level. A must have on every Guju dinner table.