Methia No Masala, Koro Sambar, Gujarati Sambhar Masala
by Tarla Dalal
Added to 285 cookbooks
This recipe has been viewed 33414 times
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.
- Heat the oil in a broad non-stick pan on a medium flame for 2 minutes. Keep aside to cool slightly.
- Blend the split fenugreek seeds in a mixer to a coarse powder. Transfer into a bowl and keep aside.
- Blend the split mustard seeds in a mixer to a coarse powder.
- Combine the split mustard seeds, split fenugreek seeds, chilli powder, turmeric powder, asafoetida and salt in a deep bowl and mix well.
- Add the oil and mix well.
- Store in an air-tight container and use as required.
Nutrient values per tbsp
|Vitamin A||18 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||0 mg|
|Folic Acid||0 mcg|
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