MENTHE ( MENTHYADA ) HITTU / METHKOOT RECIPE

Today’s post is dedicated to a dear reader who has been asking for this recipe from quiet some time and to my dearest granny who remains in my memories always. In memory of my granny , sharing with you all today recipe of ” Menthe Hittu ( Menthyada Hittu ) / Methkoot ” – one of her trademark dishes… This dish is basically from North Karnataka and Maharashtra. Made from various mixed pulses and grains , Methkoot is very proteinaceous , nutritious and delicious . Mix it with some hot rice, top it with little ghee and relish… Aah..Yumm… bliss!!! Even the fussy kids will keep asking for more ….

Growing up we all cousins used to form a circle around my granny and she would fondly feed us all with this menthe hittu rice telling us a story . The taste of it still lingers my taste buds. The laughter ..the fun.. the food… Few memories are worth to cherish forever…. The container i have used today to present the dish is also my granny’s.

Menthe hittu in kannada actually means ” Fenugreek Powder “. But hey wait.. don’t squeese your noses. This powder doesn’t taste bitter at all …in fact the roasted fenugreek brings a distinct aroma to the powder , taking it to a new level.It won’t be spicy as usually its given to kids in the begining of the meal . Making this is very easy but important thing is roasting each ingredient properly .If you taste the powder as such you might not like it but once its mixed with hot rice and some ghee.. the aroma is just heavenly !! I am just drooling ..

Here goes the recipe that’s been passed from 1 generation to other … from granny to mom and now to me…and Finally to you ALL !!

MENTHE ( MENTHYADA ) HITTU / METHKOOT

Smitha Kalluraya

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Course condiments

Cuisine karnataka

Ingredients

 

• 1 cup Urad Dal / split black gram
• 1 cup Chana Dal Bengal Gram
• 1 cup Tuvar Dal/split pigeon peas
• 1/2 cup Moong Dal / split green gram
• 2 - 3 tsps horse gram, ( optional )
• 2 tsp Rice
• 4 - 5 tsp Wheat / broken wheat
• 1 tsp Methi seeds
• 2 - 3 tsp Coriander Seeds Dhania
• 2 tsp Cumin Seeds Jeera
• 1/4 tsp Pepper
• 2 - 4 Nos Red Chilli
• 1/2 cup Curry Leaves, (generous amount )
• 1 tsp Turmeric
• 1/2 tsp Hing /Asafoetida

Instructions

 

• In a frying pan / kadai dry roast each ingredients separately in a medium low flame till they are crisp and aromatic. take care not to burn anything.
  
• Let all the ingredients cool to room temperature.Grind them to a very smooth powder along with some salt in a mixer .
  
• Thats it, tasty menthe hittu bursting with flavors is ready.Store it in air tight containers and use when required.Tastes best upto 6 months.
  
• Tastes awesome when mixed with hot rice and ghee. If you want you can drizzle a few drops of lime juice and a pinch of salt too to make it more tasty .
  
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Notes

• Handle it with a  clean ,dry spoon as and when needed . No need to refrigerate.
• I normally add more curry leaves as its good for health and also it makes the powder more aromatic.
• Dry roast all the ingredients in medium heat or else it will burn soon n won't be roasted properly.
• Usually menthe hittu will not be spicy as its usually given to kids regularly in the beginning of the meal. So if you want you can add more chilli / pepper . But less spiced one tastes more good.