I am here 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. As a child , I was very fond of my Maharashtrian neighbour. She would make me so many yummy dishes..One dish I clearly remember was a delicious spiced powder. My aunt used to serve it with soft cooked rice . She would liberally drizzle ghee/clarified butter on top and season it with salt. I still remember the taste..YUMMM!! This spiced yellow powder was METKUT.
Metkut is an authentic Maharastrian recipe. It is a Maharashtrian spiced powder made from dry roasted rice, wheat and lentils along with spices . It is very easy to digest and can be consumed daily. It is eaten with hot cooked rice along with ghee / clarified butter. This powder is also served with soft over cooked rice to little kids. It is especially more beneficial when you are sick or have an upset stomach.
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
- 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
- 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.
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.
Also check out delicious recipes by the talented Culinary Hoppers..
Piyali (Jhunka Bakar , Matki chi Usal), Anupama (Shengadanachi Amti, Varaicha Bhat),Vani (Batata Vada), Jayashree (Pav Bhaji , Kothimbir Vadi), Padma (Bhakarwadi, Sabudana Vada), Shobana (kolhapuri techa), Parvathy (Sol Kadhi) , Poornima (Jhawachi Bhakri, Bharli Vangi) and Swati (Green peas curry , Tomato rice)