Quick to make methi masala
Methi masala is also known as achar masala, achari masala or methiya masala. It can be used to spice up a dish or to make Indian pickles. You can use it to easily make mango pickle masala.
Methi masala is often used to sprinkle on top of a traditional Gujarati dish, khichu or papdi no lot. I have a recipe up for it which is linked here.
Achar masala ingredients
The ingredients for methi masala are as follows:
- Red chilli powder
- Kashmiri chilli powder
- Split mustard seeds (Rai na kuria)
- Split fenugreek seeds (Methi na kuria)
Making methi masala at home
The process is very easy to make this!
- Measure out spices
- Blend the spices (if you would like a finer textures)
- Heat oil
- Pour oil on asofetida (hing)
- Thoroughly mix the blend. Ensuring the oil is not clumpy anywhere.
Achar masala vs blended mix
You can enjoy this blend of spices not blended as well. Generally when used to make achars like mango pickle it is used in a not blended form. A picture is below:
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Achar Masala or Methi Masala
- Mixing bowl
- 2 tbsp split fenugreek seeds methi na kuria
- 1 cup split mustard seeds rai na kuria
- ¼ tsp turmeric
- 2 tbsp salt
- 1 tbsp asofetida hing
- 2 tbsp oil
- 2 tbsp kashmiri chilli
- Measure out spices(except asofetida/hing) and salt in a bowl. Blend the spices and salt.
- Add blended spices to a bowl. Add asofetdia (hing) to center of bowl
- Heat oil on the stove to smoking point (2-3 minutes on high)
- Pour heated oil onto asofetida. (hot oil will activate the flavor in asofetida). Mix the mixture thorougly.
- Methi masala/achar masala is ready