Menthe Matru
Menthe Matru (or Menthi Matru) is a traditional brahmin-style therapeutic dish from the Old Mysore region.
About this dish
Menthe Matru (or Menthi Matru) is a traditional brahmin-style therapeutic dish from the Old Mysore region. It is a thick, spice-laden porridge-like gravy made with fenugreek seeds and wheat flour, usually served to postpartum mothers or during cold winters for its warming properties. It balances the bitterness of methi with the sweetness of jaggery.
Ingredients
The Thickener
- 3 tbsp Whole wheat flour (Atta)
- 1 tbsp Rice flour (for crispness)
- 500ml (2 cups) Water
Spices and Flavor
- 2 tsp Fenugreek seeds (Menthe), soaked for 2 hours
- 1 tbsp Jaggery powder
- 1/2 tsp Turmeric powder
- 1 tsp Sambhar powder (Udupi style)
- Salt to taste
Tempering
- 1 tbsp Ghee
- 1/2 tsp Mustard seeds
- 1/4 tsp Asafoetida (Hing)
- 1 sprig Curry leaves
- 2 Dried red chillies, broken
Method
- 1
Prepare the slurry
In a mixing bowl, whisk the wheat flour and rice flour with 1 cup of water. Ensure there are absolutely no lumps, creating a smooth, thin liquid. This acts as the base that will thicken the 'Matru'.
- 2
Boil the fenugreek
Drain the soaked fenugreek seeds. In a medium saucepan, boil them in 1 cup of water for 5 minutes until they soften slightly. Do not discard the water, as it contains the medicinal properties.
- 3
Season the base
Add the jaggery, turmeric, sambhar powder, and salt to the boiling fenugreek water. Stir until the jaggery dissolves completely and the mixture is fragrant.
- 4
Thicken the gravy
Reduce the heat to low. Slowly pour the flour slurry into the boiling water while whisking constantly with the other hand. This prevents lumps from forming as the wheat starch gelatinizes.
- 5
Simmer to glossy finish
Continue to cook on low heat for 8-10 minutes. The mixture will transform from a matte opaque liquid to a glossy, thick semi-solid consistency. If it becomes too thick, add a tablespoon of hot water.
- 6
Final Tempering
Heat ghee in a small pan. Add mustard seeds, followed by hing, red chillies, and curry leaves. Once the chillies darken slightly, pour the sizzling tempering over the Matru and stir gently.
Notes & variations
- Soaking fenugreek reduces the harsh bitterness while maintaining its health benefits.
- You can substitute wheat flour with Bajra (pearl millet) flour for a gluten-free version.
- Store in the fridge for up to 2 days; it will firm up like jelly and needs reheating with water.
- Adjust jaggery according to your preference for bitterness balance.
Serve with
Serve hot with a dollop of ghee and steamed white rice or as a side with Jowar Roti.
Cook's note
The key to a perfect Matru is 'low and slow' cooking after adding the flour to ensure no raw flour taste remains.