Methkut | A Versatile Spice Powder from Maharashtra

Today, I am sharing the recipe for Methkut, a versatile spice powder from Maharashtra that can be savoured with plain rice and ghee as a complete meal, or then used to spice up vegetables, Ukad and the like.

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Methkut

I first made Methkut several months ago when I needed it for Kolhapuri Bhadang, but forgot to take pictures and write about it. I made a large batch this weekend because I wanted needed it for another batch of Bhadang and for a couple of other dishes that I am planning to make.

There are as many recipes for Methkut as there are regions in Maharashtra. I made one version and plan to try the recipes for other versions of Bhadang soon.

• This post has been updated since it was first posted with some very valuable tips from Meghana Deshmukh. She told me to grind into a very fine powder and about this process called vastragaal karane in Marathi, which essentially means to use a cloth to sieve the Methkut to get a fine powder. I did as she recommended and the result was a Methkut powder that was much richer in flavour and greater in volume.

Meghana has also generously shared her mother’s handwritten recipe for Methkut with me and this I cherish the most. I will soon try Meghana’s heirloom recipe as well. 🙂

Thank you, Meghana, and look forward to learning more from you.

• Every state in India has its share of these dry spice powders with my home state, Andhra Pradesh, leading the way. I have already shared the recipes for Kandi Podi, Nuvvula Podi, Nalla Kharam, Khara Podi/Milagai Podi, Kura Podi, and Menthi Podi.

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How to Make Methkut | A Versatile Spice Powder from Maharashtra

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Methkut | Spice Powder from Maharashtra

Aruna

Methkut is a wonderful powder made with roasted lentils and spices. You will find Maharashtrians waxing eloquent over Methkut mixed with rice and ghee, the ultimate comfort food. 🙂 Do try it and you will know why!

5 from 1 vote

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Cook Time 30 minutes mins

Total Time 30 minutes mins

Course Sides

Cuisine Indian, Maharashtrian

Ingredients

  

To Be Roasted

• 1/2 Cup Chana Dal
• 1/4 Cup Udad Dal
• 2 tbsp Rice
• 1/2 tsp Mustard Seeds
• 3/4 tsp Cumin Seeds
• 1 tsp Coriander Seeds
• 1/4 tsp Fenugreek Seeds
• 1/2 tsp Pepper
• 2-3 Red Chillies

Other Ingredients

• 1/3 tsp Turmeric Powder
• 1/3 tsp Hing, Asafoetida
• 1/3 tsp Soonth, Dry Ginger Powder
• 1/3 tsp Nutmeg Powder
• 2 Pods Green Cardamom

Instructions

 

• Over medium flame, heat a kadai (iron, preferable).
• Dry roast each of the ingredients listed under to be roasted separately. Roast over medium heat to extract maximum flavour. Stir constantly for even roasting.
• Set aside the roasted ingredients in a plate to cool.
• Add the nutmeg, turmeric, dry ginger, asafoetida, and cardamom seeds to the dry roasted ingredients.
• Grind to a fine powder.
• Use a fine mesh and sieve the Methkut powder.
• Grind the coarse bits again. Repeat the sieve-and-grind process, if required.
• Store Methkut in an air-tight bottle.

Notes

There are versions of Metkut that use cloves and cinnamon. I will try those soon. 🙂

Keyword Methkut, Metkut

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

Step-by-Step Method to Make Methkut

1. Over medium flame, heat a kadhai.
2.  Add the chana dal and roast till the dal becomes light brown in colour.
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3. Remove the chana dal into a plate.
4. Add udad dal to the kadhai and and roast till the dal turns light brown in colour.
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5. Add the roasted udad dal to the chana dal.
6. Add the rice to the kadhai and roast till it becomes opaque.
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7. Add the roasted rice to the roasted dals.
8. Add the coriander seeds to the kadhai and roast till they start to change colour.
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9. Add the roasted coriander seeds to the roasted dals and rice.
10. Add the cumin seeds to the kadhai and roast till they start to change colour.
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11. Add the roasted cumin seeds to the plate containing roasted dals and rice.
12. Add the mustard seeds to the kadhai and roast till they start to pop.
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13. Add the mustard seeds to the roasted dals and rice.
14. Add the fenugreek seeds to the kadhai and roast till they start to brown.
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15. Add the browned fenugreek seeds to the roasted dals, rice, and spices.
16. Add the red chillies to the kadhai and roast for a few seconds till it starts to change colour.
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17. Add the chillies to the roasted dals and spices.
18. To the roasted dals and spices, add the unroasted pepper, turmeric, asafoetida, nutmeg powder, dry ginger powder, and cardamom seeds.
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19. Let the mix cool to room temperature.
20. Grind to a fine powder.
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21. Using the finest sieve you can find, sieve the Methkut to separate the coarse bits.
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22. Grind the coarse bits again to get a fine powder and sieve again.
23. Repeat this sieve-and-grind till you eliminate almost all of the coarse bits. I did it thrice and was left with about 1/2 tsp of coarse bits. Your Methukut is now ready. 
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24. Store in a dry, air-tight bottle.

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Methkut Powder