Thursday, 21 May 2015

Menthya Hittu or Metkut

Me and my hubby are ardent fans of all kinds of chutney powders, which go with hot steam rice.
Sometimes we get very bored of our regular rice, roti, sabji, rasam, sambhar etc...but we cannot live without on those days, we simply love to eat our mix hot steam rice with ghee or oil and dry chutney powder and enjoy. 
One of those dry mix powder is menthya hittu or metkut...menthya/vendiyam means fenugreek seeds....
It is a very flavourful mix of lentils and mildly spiced with little addition of fenugreek seeds.
It mildly tastes bitter,  but it is enjoyable, when mixed with hot rice and ghee.
Rejuvenates your taste buds and it is, trust me comfort soul food.
It has a shelf life of more than  months...can be stored in refrigerator for upto six months.

Chickpea dal/Chana dal - 1 small heaped cup,
Urad Dal - 1/2 small cup,
Whole Wheat/Flour - 1 and 1/2 tablespoons,
Rice - 1 and 1/2 tablespoons,
Cumin seeds - 1 and 1/2 tablespoons,
Coriander seeds - 3/4 tablespoon,
Red Chillies - 2,
Fenugreek Seeds - 1 teaspoon,
Turmeric - 1/2 teaspoon,
Dry Ginger Powder - 1/2 teaspoon
Salt - 1 teaspoon.

Except salt, turmeric and dry ginger powder, dry roast rest of the ingredients separately.
Dals to be roasted until golden brown.
Once all the ingredients are roasted, mix everything together.
Allow to cool.
To this cooled ingredients, add salt, turmeric and dry ginger powder and grind to fine powder.
Store in air tight container.
Mix with hot rice and ghee/oil and enjoy.

Dry roast means, frying or roasting without oil.
Take care not to burn any ingredient while roasting, else the end product will be very bitter.
So roast on medium low flame.