MENTHI KHARAM MASALA POWDER

MENTHI KHARAM MASALA (multipurpose Andhra style masala)

BY KUSUM UMASHANKAR

INGREDIENTS

• Chana dal -2 tablespoons
• Urad daal – 2 tablespoons
• Dhania seeds – 4 tablespoons
• Jeera –  3 tablespoons
• Methi seeds – 1/2 tablespoon
• Dried red chillies – 8 or 10 or as per taste
• Oil -1 tablespoon

METHOD

Heat oil in a thick pan, on slow flame .

Add chana daal and urad daal let it brown.

Then add dhania, jeera, methi and mirchi, stir the masalas continuously till they get nicely fried and become very aromatic.

Don’t burn them. 

Cool it completely and grind it into a coarse powder.

Store it in an airtight container and use it wherever it is needed .

NOTE

1. It can be sprinkled on  shallow fries at the end. Can be used in sambars, rasams. Tastes very good with brinjals, bhindi, suran etc, can be used as stuffing masala for many vegetables.

• Put it in kadhis, pulusus, and any khatta  gravies, stuff it in Brinjal with fried, onions and garlic, stuff bhindi, stuff Parwal, even can be used in daal rasam with little pepper powder, the list is long

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