Metkut and Milagai Podi

Metkut Maharashtrian Spiced Powder

 Here am i again with yet another recipe belonging to Maharashtrian cuisine. If you have read few of my earlier posts, you would know that Maharashtrian cuisine is very close to my heart. The flavors, the fond memories associated with the dishes..they all make it so special. My grandmother use to make this special yummy powder  would liberally drizzle ghee/clarified butter on top and season it with salt., served hot with rice. I still remember the taste..YUMMM!! This spiced yellow powder was METKUT.

Ingredients:

• Slit Bengal Gram / Chana Dal : 1 cups
• Slit Black gram / Urad Dal : 1/2 cup
• Rice : 1/2 cup
• Wheat : 2 tbsp
• Mustard seeds / Rai : 1 tsp
• Cumin seeds / Jeera : 1 tsp
• Coriander seeds : 2 tsp
• Fenugreek seeds / methi seeds : 1/2 tsp
• Dry red chilli : 3
• Dried turmeric root : 1
• Dry ginger powder : 1 tsp
• Asafoetida / Hing : 1 tsp
• Nutmeg powder : 1/4 tsp
• Cardamom / Elaichi : 1/4 tsp

Method:

Keep all the ingredients ready.

Dry roast Chana dal, Urad dal, rice, wheat. cumin seeds, coriander seeds, dry red chillies and fenugreek seeds separately on low heat .

Grind all the above ingredients along with dry turmeric root, dry ginger powder, cardamom, nutmeg powder and asafoetida into a fine powder. Run through the sieve to get rid of any coarse bits.

Store it in an air tight container.

Serving suggestions:

Serve this powder with some hot rice along with ghee/ clarified butter  and salt. You can even consume Metkut Bhaat when you are sick or have an upset stomach.

Milagai Podi

My second favourite powder. Today we will learn how to make idli dosa milagai podi following this easy recipe.

Ingredients:
   Red chillies - 2-3 
   Whole Urad Dal -120 grams (1/2 cup flat)
   Bengal Gram/channa Dal/ kadalai paruppu - 120 grams (1/2 cup flat)
   Asafoetida/Hing -1/4 tsp
   White Sesame seeds - 100 grams
   Salt -1 tbsp crystal salt (if using table salt use less or as required)
   Curry leaves - handful (dried)
   Oil -1 tsp

Method: 

Heat 1/2 tsp of oil and roast urad dal and channa dal together until they turn golden brown.

Heat another 1/2 tsp of oil and roast red chillies. Then add hing (asafoetida) in the end and roast for a few more seconds and switch off the flame. Leave it to cool.

Dry roast sesame seeds.(without oil)

Dry roast curry leaves. I did not add.

First grind sesame seeds for a few seconds and keep it aside. Do not grind it too much as it will ooze out oil.

Then grind the dal coarsely and keep it aside.

Grind red chillies with salt and curry leaves to a fine powder.

Mix everything together and store it in an airtight container. If required add more salt and mix well.

This podi mixed with sesame seed oil/gingelly oil/ ghee/butter is a great combination for idli and dosa.

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