For the uninitiated, Jeeravan Masala is a special kind of spice blend from Indore, Madhya Pradesh. Typically made with over 20 carefully chosen spices, this masala is nothing short of a natural medicine. It has been known to aid digestion, and also provides warmth to the body during winters.
Apart from this, Jeeravan Masala is a fabulous taste enhancer. It is widely used in Indori Poha, an extremely delicious preparation with flattened rice or rice flakes that is popular in Madhya Pradesh. The masala elevates the humble poha to an entirely different plane, and makes it stand a class apart. Jeeravan Masala aka Indore Poha Masala is actually so versatile that it can be used to enhance any regular dish – from salads and curries to bhutte ka kees and pakodas.
Ready-made Jeeravan Masala is easily available these days, both in departmental stores and online. However, there’s nothing that matches the charm of making it at home, sans any preservatives or artificial colouring or flavouring agents. You can control what goes into it, make it in small batches, bottle it up and use it whichever way you want! I made a batch of Jeeravan Masala at home recently, and have been absolutely loving using it in my kitchen. My, is it super fragrant or what?!
This is something you must try out. Check out the recipe for Home-Made Jeeravan Masala (also called Indore Poha Masala) below. Head to the notes section of this post for info on how to use Jeeravan Masala to make Indori Poha.
Recipe adapted from: Yummy Diaries
Ingredients (yields about 1 cup):
- 6 dry red chillies
- 3 tablespoons amchoor aka dried mango powder
- 1-1/2 tablespoons dhania aka coriander seeds
- 3/4 tablespoon turmeric powder
- 3/4 tablespoon kala namak aka black salt
- 1 tablespoon jeera aka cumin seeds
- 1 tablespoon saunf aka fennel seeds
- 1/2 jayphal aka nutmeg, coarsely pounded with mortar and pestle
- 1/4 tablespoon hing aka asafoetida
- 1/2 tablespoon dried ginger powder
- 1-inch cinnamon stick
- 4 laung aka cloves
- 1 medium-sized tejpatta aka bayleaf
- 3 green elaichi aka cardamom
- 1 black cardamom
- 2 blades of javitri aka mace
- 1/2 tablespoon shahjeera aka caraway seeds
2. When fully cool, take all the roasted ingredients in a medium-sized mixer jar. Add in the turmeric powder, ginger powder, asafoetida, black salt and amchoor. Grind to a slightly coarse powder.
5. I have used Bydagi dry red chillies here, which are not too spicy. If you need more heat, use a spicy chilli like Salem Gundu.
6. Here’s a detailed guide on how to make Indori Poha using Jeeravan Masala.
12 thoughts on “Jeeravan Masala| Indore Poha Masala”
Nice share! Nothing like home made masala
@The Karavali Wok
Thank you! Nothing beats homemade.
Making my own spice mix is something that I have always wanted to learn about so I LOVE this recipe. The ability to add so much extra depth of flavour to dishes fascinates me. Thank you so much for sharing with #FiestaFriday
Well, this is just one of the many spice mixes we prepare at home! 🙂 My blog has many more such spice mix recipes, in case you are interested.
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what will be the weight of masala in the cup?? please reply
1 cup = roughly 250 grams here
delicious masala, as i have tasted already.
My masala tastes more like haldi. What to do?
I’m not sure why that is so. Could you try sprinkling some of the masala over poha and seeing how it tastes?