Metkut

Metkut

मेतकूट

( Sushila Mavshi's famous recipe )

Cooked, tested & tasted by: Snehalata Fadnavis

Photo credit: Snehalata Fadnavis  

Ingredients:

• 2 glass urad dal (split skinned black gram)

• 1 glass chana dal ( split Bengal gram)

• 1 vati wheat (gahu)

• 1/2 vati rice

• 10 -12 dry red chilies

• 50gm whole pepper

• 5 - 6  halkunda whole dry turmeric

• 10 - 12 gm hing ( asafetida )

• 1/2 vati cumin seeds

• 1 vati coriander seeds

• 1/2 vati  mohri (mustard seeds)

• 1/4 vati fenugreek seeds

• 1tbsp oil

Procedure:

1. In a heavy bottom pan dry roast urad and chana dal, rice and wheat, each separately on medium heat.

2. Dry roast dals and rice till it can be split in two pieces in one bite. Roasting should not to change the colour of rice.

3. Dry roast wheat till it fluffs up.

4. Fry chilies in little oil on low heat .

5. Dry roast coriander seeds slightly till they turn aromatic on medium flame.

6. Cumin and mustard seeds to be roasted till they leave an aroma.

7. Add oil and fry fenugreek seeds till golden red.

8. Pound the halkunda in smaller pieces. Pepper can be directly added to the grinder.

9. Grind all one by one. Add hing to the powdered mixture.

10. Sieve it till it reaches the consistency of refined flour.

Tip:

• 1tsp metkut to be mixed with 2 tsp curd, sugar and salt. To be rested for 30 minutes before eating.

• Can be eaten along with steamed rice and chakali.

• Stays fresh for a couple of months.

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