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 the Indian spice mixture 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.
This spice blend can also be used to make Indian Carrot Pickle.
Achar masala ingredients
The ingredients for methi masala are as follows:
- Oil
- Red chilli powder
- Kashmiri chilli powder
- Salt
- 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:
Make Pickles
This is a key ingredient to make Indian pickles such as Carrot Pickle.
Looking For Other Traditional Indian Food? Check Out:
Try it? Leave a review, love to hear feedback! Or tag me on Instagram @some_indian_girl
Shop This Post Or Check Out Some Of My Faves!
Achar Masala or Methi Masala
Methi masala is a spice blend that can be used to make achars (pickled dishes), sprinkled on khichu or khakras or just added to any dish to spice it up!
Equipment
- Mixing bowl
Ingredients
- 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
Instructions
- 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
Notes
The recipe makes about 2 cups so you can bottle it up and use it when needed.
Methi masala can be used to make achar, sprinkled on khichu or even on khakras.
Nutrition
Calories: 556kcalCarbohydrates: 24gProtein: 22gFat: 45gSaturated Fat: 3gTrans Fat: 1gSodium: 6987mgPotassium: 629mgFiber: 10gSugar: 6gVitamin A: 26IUVitamin C: 6mgCalcium: 230mgIron: 8mg
Tried this recipe?Let us know how it was!
Hi there
How is this masala meant to be stored? Does it require refrigeration or can it be shelved?
Hello! It can be stored in an air tight container on the shelf. Refrigeration not needed.