Methia No Masala, Koro Sambar, Gujarati Sambhar Masala


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Methia No Masala, Koro Sambar, Gujarati Sambhar Masala

5/5 stars  100% LIKED IT    8 REVIEWS ALL GOOD

Added to 283 cookbooks   This recipe has been viewed 23990 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.

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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 (25 tbsp )
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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.
Accompaniments

Batata Vada ( Gujarati Recipe) 
Bhaat Na Poodla ( Gujarati Recipe) 
Chola Dal Pudla 
Methi Na Dhebra ( Gujarati Recipe) 

Nutrient values per per tbsp
Energy18 cal
Protein0 g
Carbohydrates0 g
Fiber0 g
Fat2 g
Cholesterol0 mg
Vitamin A18 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30 mg
Vitamin C0 mg
Folic Acid0 mcg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Sodium0 mg
Potassium0 mg
Zinc0 mg

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Reviews

Methia No Masala, Koro Sambar, Gujarati Sambhar Masala
5
 on 13 Apr 17 02:16 PM


Methia No Masala, Koro Sambar, Gujarati Sambhar Masala
5
 on 10 Feb 17 01:15 AM


Methia No Masala, Koro Sambar, Gujarati Sambhar Masala
5
 on 06 Feb 17 01:18 PM


The trial is to be carried ou let you know the result in due course.Meanwhile, thanks a lot
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Tarla Dalal    You are welcome Ramesh. Do keep trying more recipes and let us know your feedback. Happy Cooking!!
Reply
06 Feb 17 04:59 PM
Methia No Masala, Koro Sambar, Gujarati Sambhar Masala
5
 on 04 Feb 17 11:34 AM


A staple at home, we actually add a 1/2 tsp of this to a small katori of dahi and have as accompaniment with adai, dosa, chilla and rava kozhakattai.... the only problem has been finding rai ni kuria, but now I buy in bulk and freeze it! The best ever comfort food! One difference: I don;t bother to heat and cool the oil. I use sarson ka teyl (mustard oil) and use it raw as we love the smell of mustard.
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Tarla Dalal    Meera, very kind of you to share your method of making this recipe. Thanks!
Reply
04 Feb 17 01:24 PM
Methia No Masala, Koro Sambar, Gujarati Sambhar Masala
5
 on 03 Feb 17 01:41 PM


Most Delightful. Thanks a Lot.
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Tarla Dalal    Hi Ramesh, Thank you for your kind words. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Reply
04 Feb 17 08:31 AM
Methia No Masala, Koro Sambar, Gujarati Sambhar Masala
5
 on 14 Dec 16 08:32 PM


It is so easy to make this masala.. This masala is an all time favourite with roti. This is more delicious then what we get in the markets. Thank you!!!
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Tarla Dalal    Thanks Sonal.
Reply
15 Dec 16 02:59 PM
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.