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.
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.
How to Make Methkut | A Versatile Spice Powder from Maharashtra
Methkut | Spice Powder from Maharashtra
- 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
- 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
- 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.
Step-by-Step Method to Make Methkut
- Over medium flame, heat a kadhai.
- Add the chana dal and roast till the dal becomes light brown in colour.
- Remove the chana dal into a plate.
- Add udad dal to the kadhai and and roast till the dal turns light brown in colour.
- Add the roasted udad dal to the chana dal.
- Add the rice to the kadhai and roast till it becomes opaque.
- Add the roasted rice to the roasted dals.
- Add the coriander seeds to the kadhai and roast till they start to change colour.
- Add the roasted coriander seeds to the roasted dals and rice.
- Add the cumin seeds to the kadhai and roast till they start to change colour.
- Add the roasted cumin seeds to the plate containing roasted dals and rice.
- Add the mustard seeds to the kadhai and roast till they start to pop.
- Add the mustard seeds to the roasted dals and rice.
- Add the fenugreek seeds to the kadhai and roast till they start to brown.
- Add the browned fenugreek seeds to the roasted dals, rice, and spices.
- Add the red chillies to the kadhai and roast for a few seconds till it starts to change colour.
- Add the chillies to the roasted dals and spices.
- To the roasted dals and spices, add the unroasted pepper, turmeric, asafoetida, nutmeg powder, dry ginger powder, and cardamom seeds.
- Let the mix cool to room temperature.
- Grind to a fine powder.
- Using the finest sieve you can find, sieve the Methkut to separate the coarse bits.
- Grind the coarse bits again to get a fine powder and sieve again.
- 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.
- Store in a dry, air-tight bottle.