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Methia masala
Pickle spice mix
મેથીયો મસાલો: Gujarati achar masala of split fenugreek, split mustard, chilli, hing and salt, bloomed in hot groundnut oil (about 450 g jar)
In Gujarati homes, methia masala (also called achar masala or sambhar masala in Kathiawad) is mixed each April before the mango pickling begins, and a jar of it lasts the year. It is built on methi kuria and rai kuria, split fenugreek and split mustard seeds sold at every Gujarati grocer, which are bloomed in smoking-hot groundnut oil with hing so they lose their raw bitterness, then mixed with Kashmiri chilli powder, turmeric and salt. That one masala makes instant pickles of carrot, gunda, raw mango or kerda in minutes, is spooned beside khichu, thepla and dhokla and goes into methia keri, the classic Gujarati mango pickle. Common mistake: pouring the oil over the chilli powder while it is smoking hot; the chilli turns black and bitter. Chef's tip: pour the hot oil over the kuria and hing only, wait until it is just warm, and only then stir in the chilli, turmeric and salt.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 24
Ingredients
- ¼ cup groundnut oil
- 1 tsp gluten-free asafoetida
- 3 ½ oz Kashmiri chilli powder
- 1 tbsp ground turmeric
- 3 ½ oz saltnon-iodised or crystal salt, lightly crushed
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Method
0/4 doneStep 1: Heat ¼ cup groundnut oil in a small pan over a high heat until it starts to smoke, then turn off the heat and leave it for 1 minute.
4 minStep 2: Put 1 tsp gluten-free asafoetida, 1 ¾ oz split fenugreek seeds (methi kuria) and 3 ½ oz split mustard seeds (rai kuria) in a wide steel bowl and pour the hot oil over them, stirring well. They will sizzle and smell nutty. Leave until just warm, about 10 minutes.
10 minStep 3: Add 3 ½ oz Kashmiri chilli powder, 1 tbsp ground turmeric and 3 ½ oz salt and mix thoroughly with a dry spoon until the masala is evenly red and looks like damp sand.
2 minStep 4: Leave until completely cold, then pack into a clean, sterilised, dry, airtight glass jar. Use a dry spoon every time; it keeps for a year. For an instant pickle, toss 250 g of chopped vegetables with 3 tbsp of masala and 1 tbsp oil.
1 min
Nutrition per serving
- Calories
- 45 kcal
- Protein
- 2 g
- Carbs
- 4 g
- Fat
- 3 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does methia masala take?
- About 15 minutes in total: 10 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of gluten-free asafoetida?
- A pinch each of garlic powder and onion powder (asafoetida stands in for onion and garlic).
- What can I use instead of split fenugreek seeds (methi kuria)?
- Leave them out, or add a little extra mustard seed (you lose the slightly bitter, maple-like note).
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