- submitted by Trupti
(Gurgutya Bhat, Tup Bhat)
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Metkut is a typical Maharashtrian recipe. This is a fine powder made from grains, dals and other spices. It is simply air tight store powder. It transforms plain piping hot soft rice into a very delicious and unique tasty dish. We call this type of bhat as Gurgutya Bhat or Tup Bhat. When you are simply bore to cook and want something simple healthy hot or even have to recover your taste bud after any sickness best is to have Tup Bhat. It's very healthy and easy to digest. Metkut is also used to many other side dishes as dip, koshimbir, topping to enhance more flavours.
Recipe for Metkut Tup
Preparation time: 10 minutes
Cooking time: 15 minutes
- Channa Dal - 1 cup
- Urad Dal - 1/2 cup
- Moong Dal - 1/4 cup
- Old & Aromatic Rice - 1/4 cup
- Wheat - 1/4 cup
- Mustard Seeds - 3 tsp
- Coriander Seeds - 1 tbsp
- Cumin Seeds (Jeera) - 2 tsp
- Methi seeds - 2 tsp
- Cloves - 5 or 6
- Peppercons - 7-8
- Dried Red chilli (preferably Byadagi chilli) - 3
- Turmeric powder - 2 tsp or Halkund (Dry Ginger) - 1"
- Suntha (Dry Ginger) - 2 tbsp
- Asafoetida (Hing) - 1 tsp
- Nutmeg (Jaiphal) powder - 1 tsp
- Salt - to taste
- Take Besan in a bowl and add 1/2 cup of water and mix well. No lumps should be formed, this is most important.
- Add more 1/2 cup water mix and keep aside for 4-5 minutes
- Take a saucepan and heat oil. Temper with mustard seeds, cumin seeds (jeera), asafoetida (hing), turmeric powder, curry leaves (kaddipatta), green chillies and crushed garlic. Saute for 2 minutes.
- Later add chopped onions and fry.
- Now add the besan mixture, add more 2 cups of water and keep stirring. Add salt when pithla is in liquid form itself.
- Keep stirring and cook for 3-4 minutes till it starts thickening. The curry should be in a semi solid consistency.
- Switch off the gas stove and garnish it with coriander and ginger.
Servng Metkut Tup
- Make piping hot soft rice add metkut salt hing a big dollop of home made ghee, mix it and have it when hot with a dash of sweet lime pickle. Take dahi (curd) add finely chopped onions, green chillies, fresh coriander leaves and metkut with salt and give a good mix.
- A zatpat koshimbir with bhakari or spread on bread.
- Mix equally metkut and goda masala, with some chilli powder salt and mix with any oil you use in home to make a thick mixture. Spread this on roti, roll it and grab it. To enhance it more you can add chopped spring onions, baby tomatoes and make rolls.
More Maharashtrian Recipes