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Karnataka Cuisine/ maharashtra cuisine

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 ….

methkoot recipe

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 !!


Print Recipe
MENTHE ( MENTHYADA ) HITTU / METHKOOT Yum
methkoot recipe
Course condiments
Cuisine karnataka
Servings
Ingredients
Course condiments
Cuisine karnataka
Servings
Ingredients
methkoot recipe
Instructions
  1. 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.
    methkoot recipe
  2. Let all the ingredients cool to room temperature.Grind them to a very smooth powder along with some salt in a mixer .
  3. 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.
  4. 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 .
Recipe Notes

NOTE :

  • 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.

Thanks for reading the post....plz drop your valuable comments.. it really motivates me...Also If you liked this post, I would really love it if you could share it ...Thank you !!

Love ~Smitha

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26 Comments

  • Reply
    marudhus kitchen
    February 5, 2015 at 12:48 pm

    A new kind of podi..interesting.. Will try for sure

  • Reply
    Sathya Priya
    February 5, 2015 at 3:31 pm

    We try it with only toor dal.Mixed pulses make it so healthy.With ghee i can just gulp more rice.Yummy

  • Reply
    Vibha Sp
    February 5, 2015 at 5:18 pm

    wow so simple , i vl try soon , good pic smitha , u have so much traditional vessels 🙂

  • Reply
    padma veeranki
    February 5, 2015 at 7:10 pm

    Vey new to me but it’s tempting…have to try it for sure:)

  • Reply
    padma veeranki
    February 5, 2015 at 7:10 pm

    Very new to me but it’s tempting…have to try it for sure:)

  • Reply
    Meena Kumar
    February 6, 2015 at 2:31 am

    Wow fenugreek powder with rice is new to me.I am sure the dals mask all the bitterness.

  • Reply
    Aparna Datt
    February 6, 2015 at 5:33 am

    Thanks Smitha for honouring my request. Once again , the reciepe seems to be exactly how my mom used to make. Will try today and let you know the outcome

  • Reply
    remya sean
    February 6, 2015 at 9:14 am

    New to me :)will try it..Awsome clicks..Please link your recipes to my event http://remyasean.blogspot.in/2015/01/first-blog-anniversary-and-giveaway.html

  • Reply
    Anonymous
    February 6, 2015 at 7:00 pm

    looks awsome. I will try

  • Reply
    Anonymous
    February 16, 2015 at 12:23 pm

    Thanks Smitha for this recipe… I made it a couple of days back and it turned out just the way my mom does it…. everyone at home liked methyada hittu..

  • Reply
    Smitha kalluraya
    February 17, 2015 at 6:35 am

    Hi ,thanks for trying …

  • Reply
    Anonymous
    May 30, 2015 at 5:20 am

    Hi, You have nice website and I tried saboodana idli. It came out very nice. Menthe hittu, we use it a lot. We make gojju also with it, Tamarind syrup, jaggery, menthe hittu, little bit of salt, added together and giving seasoning. We also mix with yoghurt, small pieces of onion and give seasoning. It tastes really good. Just wanted to tell you.We can add it to kallepuri (puffed rice), oil, little salt, chilli powder, really tastes good. We also add it to thin poha, it tastes really good.

  • Reply
    mrkk08
    June 8, 2015 at 2:33 am

    This is just fabulous Smitha! ❤️

  • Reply
    Sreesha Das
    July 22, 2015 at 11:38 am

    I am a great fan of traditional food….I request u to post mysore style Sambhar powder

  • Reply
    Smitha Kalluraya
    July 22, 2015 at 11:50 am

    Sure Sreesha.. will post soon

  • Reply
    Sreesha Das
    August 18, 2015 at 3:17 pm

    It was really good..my husband remembered his granny

  • Reply
    Smitha Kalluraya
    August 19, 2015 at 11:05 am

    Aah… that’s such a lovely comment !! thx a lot …

  • Reply
    Vibha Sp
    October 1, 2015 at 10:01 am

    tryed today smitha , it came well thanks dear 🙂

  • Reply
    neeren sharma
    October 5, 2015 at 6:07 pm

    can I add flax seeds too in it

  • Reply
    Smitha Kalluraya
    October 6, 2015 at 4:54 am

    may be you can … i havent tried .. roast and powder

  • Reply
    Ashwini
    February 18, 2016 at 12:19 pm

    Thanks for the recipe smitha

  • Reply
    Anonymous
    April 17, 2016 at 6:54 pm

    Dear smitha, we Jain’s make this powder. It tastes well with hot akki roti with ghee. Awesome. Try ones

  • Reply
    Anu Chenji
    July 13, 2016 at 12:54 pm

    One of my favourite podis!

  • Reply
    Anitha Kirubakaran
    August 9, 2016 at 10:49 am

    Awesome post.. This is new to me Smitha.. Usually I never include rice & broken wheat while making podi.. Next time I would to try this!! Btw,lovely presentation

  • Reply
    Asmi
    September 10, 2016 at 4:09 pm

    I am planning to make this for my kids. Do you wash and dry the daals and curry leaves before roasting?

  • Reply
    Suguna Srinivas
    September 23, 2016 at 3:19 am

    Thanks for lovable recipe Smitha. I had wanted this for a long time

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