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methia no masala recipe | koro sambar | Gujarati sambar masala |
Tarla Dalal
06 December, 2024
Table of Content
About Methia No Masala, Koro Sambar, Gujarati Sambhar Masala
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Ingredients
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Methods
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Like Methia No Masala
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How to make methia no masala
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Nutrient values
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methia no masala recipe | koro sambar | Gujarati sambar masala | with 14 amazing images.
methia no masala is a tongue-tickling Gujarati spice powder with the dominant flavour of mustard seeds and fenugreek seeds. The process of powdering each spice separately and mixing is very important to get the right mouth-feel.
The powdered spice mix of Gujarati sambar masala, which stays good for almost one year if stored in an airtight container, is stocked in almost every Gujarati household.
methia no masala is used as an accompaniment for parathas, theplas and rotis. Ghee is applied on Khakhra, and this koro sambar is sprinkled over it, to make a scrumptious and tasty snack within minutes!
The warmth of the methia no masala on your taste buds is a joy to experience, especially during the winter and monsoon days.
Enjoy methia no masala recipe | koro sambar | Gujarati sambar masala | with detailed step by step photos given below.
Methia No Masala, Koro Sambar, Gujarati Sambhar Masala recipe - How to make Methia No Masala, Koro Sambar, Gujarati Sambhar Masala
Tags
Preparation Time
5 Mins
Cooking Time
3 Mins
Total Time
8 Mins
Makes
2 cup
Ingredients
For Methia No Masala
2 1/2 tbsp split fenugreek seeds (methi na kuria)
1 cup split mustard seeds (rai na kuria)
1/4 cup oil
1/2 cup chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp asafoetida (hing)
1/4 cup salt
Method
For methia no masala
- To make methia no masala, heat the oil in a broad non-stick pan on a medium flame for 2 minutes. Keep aside to cool slightly.
- Blend the split mustard seeds in a mixer to a coarse powder. Transfer into a bowl and keep aside.
- Blend the split fenugreek seeds in a mixer to a coarse powder.
- Combine the split mustard seeds powder, split fenugreek seeds powder, chilli powder, turmeric powder, asafoetida and salt in a deep bowl and mix well.
- Add the oil and mix well.
- Store the methia no masala in an air-tight container and use as required.
methia no masala recipe | koro sambar | Gujarati sambar masala | Video by Tarla Dalal
Methia No Masala, Koro Sambar, Gujarati Sambhar Masala recipe with step by step photos
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- methia no masala recipe | koro sambar | Gujarati sambar masala | is a dry accompaniment which is derived from Gujarat and is very famous. Gujurati's eat it along khakra and khichu. If you like the recipe give below are the links to related recipe :
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To prepare homemade Gujarati koro sambar masala, heat the oil in a broad non-stick pan on medium flame for 2 minutes or till it reaches the smoking point. Switch off the flame and keep aside to cool slightly.
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Meanwhile, in a mixer jar add the split fenugreek seeds. If using split fenugreek and mustard seeds that were stored in the refrigerator then roast them for a few minutes to get rid of the moisture if any.
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Blend them in a mixer to a coarse powder. The texture will resemble this.
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Transfer into a bowl and keep aside.
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Similarly, we will blend the split mustard seeds in a mixer to a coarse powder. It will look like this.
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Transfer the coarse split mustard seeds to the same bowl of split fenugreek seeds.
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Add chilli powder. For a bright red colour, make use of Kashmiri red chili powder.
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Add turmeric powder.
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Add asafoetida.
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Add salt. This helps in increasing the shelf life of the instant Gujarati achaar masala
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Mix well to blend all the ingredients well with each other.
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Pour the oil.
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Mix methia no masala recipe | koro sambar | Gujarati sambar masala | well and keep it aside for a few hours covering it with a cloth or plate.
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Once cool, store the Gujarati pickle masala in an air-tight container and use as required. You can further use this methia no masalo to make pickle or enjoy it smeared on khakhra with ghee or simply perk up your simple meal with a tongue-tickling side dish like this koro sambar.
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To prepare homemade Gujarati koro sambar masala, heat the oil in a broad non-stick pan on medium flame for 2 minutes or till it reaches the smoking point. Switch off the flame and keep aside to cool slightly.
Nutrient values (Abbrv)per plate
| Energy | 18 cal |
| Protein | 0 g |
| Carbohydrates | 0 g |
| Fiber | 0 g |
| Fat | 2 g |
| Cholesterol | 0 mg |
| Sodium | 1209.2 mg |
Click here to view Calories for Methia No Masala, Koro Sambar, Gujarati Sambhar Masala
The Nutrient info is complete
Indira.
March 13, 2025, midnight
It''s quick and easy recipe. Turns out very well. I always like almost all recepies of yours, so when I need to get any thing, always search for yr recipe and it helps me a lot.
Tarla Dalal
March 13, 2025, midnight
Indira, thanks for your feedback. Would love to hear from you again.
Reena shah
March 13, 2025, midnight
superb recipie. We like this masala very much.it adds a good taste to every dishes. I tried this masala recipie n it becomes very tasty. I love ur every recipie .Thank you for ur recipes n to help us in our cooking to make more better
Tarla Dalal
March 13, 2025, midnight
Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Sangita
March 13, 2025, midnight
Can we make achar masala only with fenugreek seed splits. My mother makes only with methi curia and it''s really tast
Tarla Dalal
March 13, 2025, midnight
We suggest using both split fenugreek seeds and split mustard seeds. But if you wish, you can make with only split fenugreek seeds.
Taruna
March 13, 2025, midnight
Gandhi Dhwani
March 13, 2025, midnight
This is one of my favourite masalas. I often apply them on khakhras or have it with parathas for breakfast. I used to buy it readymade but after looking at this recipe, i made it at home as it so simple and quick. It is also less bitter compared to what you get readymade. It is delicious.
Meena Patel
March 13, 2025, midnight
Great Gujarati Sambar which goes well with anything from subzis to rotis to raita. Just mix it up. The addition of salt to chilli powder reduces the spice level. A must have on every Guju dinner table.
RAMESH PALICHA
March 13, 2025, midnight
Most Delightful. Thanks a Lot.
Tarla Dalal
March 13, 2025, midnight
Hi Ramesh, Thank you for your kind words. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Ramesh Palicha
March 13, 2025, midnight
The trial is to be carried ou let you know the result in due course.Meanwhile, thanks a lot
Tarla Dalal
March 13, 2025, midnight
You are welcome Ramesh. Do keep trying more recipes and let us know your feedback. Happy Cooking!!
Safiya gandhi
March 13, 2025, midnight
meera
March 13, 2025, midnight
A staple at home, we actually add a 1/2 tsp of this to a small katori of dahi and have as accompaniment with adai, dosa, chilla and rava kozhakattai.... the only problem has been finding rai ni kuria, but now I buy in bulk and freeze it! The best ever comfort food! One difference: I don;t bother to heat and cool the oil. I use sarson ka teyl (mustard oil) and use it raw as we love the smell of mustard.
Tarla Dalal
March 13, 2025, midnight
Meera, very kind of you to share your method of making this recipe. Thanks!
Sonal Modi
March 13, 2025, midnight
It is so easy to make this masala.. This masala is an all time favourite with roti. This is more delicious then what we get in the markets. Thank you!!!
Tarla Dalal
March 13, 2025, midnight
Thanks Sonal.
Gitanjali Dhruve
March 13, 2025, midnight
Have been looking for this recipe. We always had this masala made at our home. Totally love and miss it. So glad to have found it. Now I can give it a try!
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