Fenugreek Podi (ready-to-eat masala powder) - oil-free!

Smitha Hemadri

Natural Healing - Leader & Influencer

11:45 AM | 20-04-2020
Prep Time
5 minutes
Cook Time
20 minutes
7 servings

'Methkoot' as referred to in Maharastra and used as 'Menthya hittu' in North Karnataka, this is a powder available in every household where age-old family recipes are passed on from generations in the family. This used to be used as a brilliant rice mixture when the side accompaniments of rice like sambar/rasam were less for the family. The powder when mixed with rice gives a wonderful aroma but not necessarily bitter. A mixture of lentils with the fenugreek renders a long-lasting taste that is unforgettable as an experience for any person who tastes this for the first time.


  • 1 c channa dal
  • 3/4 c urad dal
  • 3/4 c yellow moong dal
  • 1/2 c rice
  • 1 tbsp methi or fenugreek seeds
  • 1 tsp cumin
  • Unrefined salt


  1. Dry roast the channa dal, urad dal, moong dal, rice, fenugreek and cumin separately
  2. Grind them to a powder in a dry mixie jar with salt.


  1. This tastes great as mixed rice used with rice, powder, salt and lemon juice. Typically ghee is also used, but using dairy products are harmful to the body and hence its always best to avoid any grease from ghee and oils.
  2. This powder can be mixed with water and added to gojju which is another delicacy in karnataka

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Comments (2)

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04:37 PM | 20-04-2020

Wow! Traditional old favourite. This powder can be mixed with curd to make a quick raita, with a tadka of red chili mustard and curry leaves

Smitha Hemadri

03:16 PM | 25-04-2020

Yes ofcourse !

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