You are here: Home > Cuisine > Indian Veg Recipes > Gujarati > Gujarati Kachumber / Chutneys / Achar > Methia No Masala, Koro Sambar, Gujarati Sambhar Masala Methia No Masala, Koro Sambar, Gujarati Sambhar Masala by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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The process of powdering each spice separately and mixing is very important to get the right mouth-feel. The powdered spice mix of Gujarati sambar masala, which stays good for almost one year if stored in an airtight container, is stocked in almost every Gujarati household. methia no masala is used as an accompaniment for parathas, theplas and rotis. Ghee is applied on Khakhra, and this koro sambar is sprinkled over it, to make a scrumptious and tasty snack within minutes! The warmth of the methia no masala on your taste buds is a joy to experience, especially during the winter and monsoon days.Enjoy methia no masala recipe | koro sambar | Gujarati sambar masala | with detailed step by step photos given below. Methia No Masala, Koro Sambar, Gujarati Sambhar Masala recipe - How to make Methia No Masala, Koro Sambar, Gujarati Sambhar Masala Tags Gujarati Kachumber / Chutneys / AcharPickles / AcharMixerNon-stick Pan Preparation Time: 5 mins Cooking Time: 3 mins Total Time: 8 mins 2Makes 1.75 cup Show me for cup Ingredients For Methia No Masala2 1/2 tbsp split fenugreek seeds (methi na kuria)1 cup split mustard seeds (rai na kuria)1/4 cup oil1/2 cup chilli powder1/4 tsp turmeric powder (haldi)1 tsp asafoetida (hing)1/4 cup salt Method For methia no masalaFor methia no masalaTo make methia no masala, heat the oil in a broad non-stick pan on a medium flame for 2 minutes. Keep aside to cool slightly.Blend the split mustard seeds in a mixer to a coarse powder. Transfer into a bowl and keep aside.Blend the split fenugreek seeds in a mixer to a coarse powder.Combine the split mustard seeds powder, split fenugreek seeds powder, chilli powder, turmeric powder, asafoetida and salt in a deep bowl and mix well.Add the oil and mix well.Store the methia no masala in an air-tight container and use as required. Nutrient values (Abbrv) per tbspEnergy18 calProtein0 gCarbohydrates0 gFiber0 gFat2 gCholesterol0 mgSodium1209.2 mgClick here to view calories for Methia No Masala, Koro Sambar, Gujarati Sambhar Masala Koro Sambar Video by Tarla Dalal Methia No Masala, Koro Sambar, Gujarati Sambhar Masala recipe with step by step photos Like Methia No MasalaLike Methia No Masala methia no masala recipe | koro sambar | Gujarati sambar masala | is a dry accompaniment which is derived from Gujarat and is very famous. Gujurati's eat it along khakra and khichu. If you like the recipe give below are the links to related recipe : Raiwala marcha Gajar Marcha Nu Sambhariyu Kaachi keri no sambhaar How to make methia no masalaHow to make methia no masala To prepare homemade Gujarati koro sambar masala, heat the oil in a broad non-stick pan on medium flame for 2 minutes or till it reaches the smoking point. Switch off the flame and keep aside to cool slightly. Meanwhile, in a mixer jar add the split fenugreek seeds. If using split fenugreek and mustard seeds that were stored in the refrigerator then roast them for a few minutes to get rid of the moisture if any. Blend them in a mixer to a coarse powder. The texture will resemble this. Transfer into a bowl and keep aside. Similarly, we will blend the split mustard seeds in a mixer to a coarse powder. It will look like this. Transfer the coarse split mustard seeds to the same bowl of split fenugreek seeds. Add chilli powder. For a bright red colour, make use of Kashmiri red chili powder. Add turmeric powder. Add asafoetida. Add salt. This helps in increasing the shelf life of the instant Gujarati achaar masala Mix well to blend all the ingredients well with each other. Pour the oil. Mix methia no masala recipe | koro sambar | Gujarati sambar masala | well and keep it aside for a few hours covering it with a cloth or plate. Once cool, store the Gujarati pickle masala in an air-tight container and use as required. You can further use this methia no masalo to make pickle or enjoy it smeared on khakhra with ghee or simply perk up your simple meal with a tongue-tickling side dish like this koro sambar.