Methamba | How to make Methamba

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By Aruna Panangipally
Created on 15th Mar 2016
  • Methamba, How to make Methamba

About Methamba

This is a sweet, spicy, rangy raw mango and fenugreek relish from Maharashtra.

Methamba is an authentic dish which is perfect to serve on all occasions. The Methamba is delicious and has an amazing aroma. Methamba by Aruna Panangipally will help you to prepare the perfect Methamba in your kitchen at home. Methamba needs 10 minutes for the preparation and 10 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Methamba. This makes it easy to learn how to make the delicious Methamba. In case you have any questions on how to make the Methamba you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Aruna Panangipally. Methamba will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • Prep Time10mins
  • Cook Time10mins
  • Serves4People
Methamba

Ingredients to make Methamba

  • Raw Mango - 2 Medium Sized
  • Grated Jaggery - 1/3 Cup
  • Sugar - 1 tbsp (optional; omit if the mangoes are not very sour)
  • Methi or Fenugreek - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Chilli powder - 1 tsp
  • Turmeric - 1/4 tsp
  • Asafoetida - A Pinch
  • Oil - 1 tbsp
  • Salt to taste

How to make Methamba

  1. Heat the oil in a pan.
  2. Add mustard seeds and wait till they splutter.
  3. Add the methi dana and stir-fry till they start to change colour and you can smell the aroma of methi.
  4. Add the raw mango pieces and stir-fry for 2-3 minutes.
  5. Add chilli powder, asafoetida, and turmeric. Mix well.
  6. Over medium heat, cook covered till the mango pieces soften a bit. Stir occasionally.
  7. Add the 1/2 cup water. Mix well.
  8. Cook till the mango pieces turn translucent and are soft.
  9. Add grated jaggery, salt, and sugar.
  10. Cook till the jaggery melts.
  11. Serve as an accompaniment to rotis.
  12. To store, refrigerate the Methamba.
My Tip: Use really sour mangoes. Do avoid mangoes like Totapuri for Methamba.

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