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Gojjavalakki / Tamarind Poha

  Tamarind Poha: A Tangy Twist on a Classic Breakfast Poha, a beloved breakfast dish in India, typically features flattened rice sautéed with spices, vegetables, and sometimes nuts. One delightful variation is Tamarind Poha from Karnataka , which adds a tangy twist that elevates the traditional flavors. It is no onion no garlic breakfast recipe.This dish is not only quick to prepare but also a fantastic way to kickstart your day. Here’s how to make this delicious Tamarind Poha at home. Ingredients Flattened rice (poha) : 2 cups (thick variety) Tamarind pulp : 2 tablespoons Oil 2 tbsp Red chilies : 1-2,  (adjust to taste) Mustard seeds : 1 teaspoon Curry leaves : 8-10 Hing 1/2 tsp Turmeric powder : ½ teaspoon Salt : to taste Peanuts : ¼ cup (optional) Jaggery 1-2 tbsp Methi powder 1/2 tsp Sarina pudi / Rasam Powder 1 tsp Fresh coriander leaves : for garnishing Oil : 2 tablespoons Instructions Prepare the Poha : Rinse the flattened rice in cold water until it so...
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Menthehittu /Methkoot -

Menthehittu or Methkoot is a traditional delicious protein-rich powder recipe that has been passed down from many generations especially in North Karnataka and Maharashtra. Usually made with Dals, Rice, and spices, all these are roasted well and ground into a fine powder.

In other words, It is a kind of dry chutney powder that is usually added to hot steamed rice, mixed with ghee and a pinch of salt. One of the most comforting and satisfying rice variety which is usually eaten at the beginning of every meal in North Karnataka household.

This powder contains nutritious dals like Chana dal, Urad dal, Moong dal along with Rice. Wheat berries are also added but it is optional. So all in all you get the nutrition from all these in one powder in a certain ratio that is beneficial and necessary for our good health which our ancestors knew well before. So first the rice is eaten is along with this powder and then with rasam, sambar and so on which gives the necessary nutrition required to our body.

It is also used in curries to make the gravy thick, or just mix it with water and top with tadka to go along with Roti/chapati. Recently many other recipes are being made using this powder.

The addition of spices and hing to this dal powder ensures that this powder is properly digested and the nutrients assimilated into the body. Hing makes this powder so aromatic and delicious along with Jeera, coriander seeds, and mustard seeds.
This is my Mom's recipe which I have always seen her making a big batch to last long, right from my childhood. This is the first time I made it on my own and so thought of sharing the recipe. We have grown up eating menthehittu tuppa anna(Dal powder, Rice, and ghee) and even now love this simple comforting food. We even add this powder to Chitranna to make it much healthier. Just a spoon of it along with steamed rice is what is required to make a comforting rice variety. So without wasting time... let's check the recipe.

INGREDIENTS:
Chana dal 1 cup
Urad dal 1/2 cup
Moong dal 1/2 cup
Rice 1/2 cup
Wheat 1/2 cup (optional)
Hing 1 tbsp
Coriander seeds 1/4 cup
Jeera 2 tbsp
Mustard 1 tsp
Turmeric 1 tbsp

INSTRUCTION:
1.In a pan add Chana dal and dry roast on low -medium flame till fragrant. Keep stirring so it is evenly roasted and also dal does not burn. Off the flame and transfer to a plate. 

2.In In the same pan, add Urad dal and roast it in the same way. Transfer on the same plate.

3.Continue the same with Moong dal and Rice.Transfer them to the same plate and let them cool down

4.Next Dry roast spices separately on low flame. Make sure they don't burn Transfer them to another plate. Keep aside.

5.Now add all the roasted dals and rice into a blender jar.

6.Grind them into a fine powder. Try to make it as fine as possible. If the blender doesn't blend it fine then you can sieve the flour mixture if you want a fine consistency. Transfer on to a plate.
7.Nextly add all the roasted spices along with turmeric and hing into a Blender Jar.
8.Grind into a very fine powder.
9.Add powdered spices to the powdered dal mixture.
10.Mix well with your hands so that everything comes together and blends well...
If needed you can add more hing to this and feel that it needs to be more aromatic.
I hope you will love this traditional delicious protein powder and give it a try. Do give me your feedback and tag me @archanasvegfoodchronicles if you make it and post on Instagram.



Comments

  1. JyothiDecember 14, 2020 at 4:51 AM

    Fenugreek seeds is an important ingredient in this recipe, which seems to be missing. Yes, reading the article bought back memories of the days when rice meal always started with Menthe hittu.

    ReplyDelete
  2. Archana DeshpandeDecember 23, 2020 at 12:52 AM

    Hi Jyoti, Actually in our family My Mom and grandma don't add fenugreek seeds in this recipe...and hence I have not included it .The recipe changes with every region of Karnataka. Those childhood memories are definitely cherish able with Menthe hittu😊👍

    ReplyDelete

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