Jeeravan Masala| Indore Poha Masala

Are you looking for a lovely yet healthy way to spruce up your everyday cooking? Try your hands at making some Jeeravan Masala!

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.

Jeeravan Masala

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):

1. 6 dry red chillies
2. 3 tablespoons amchoor aka dried mango powder
3. 1-1/2 tablespoons dhania aka coriander seeds
4. 3/4 tablespoon turmeric powder
5. 3/4 tablespoon kala namak aka black salt
6. 1 tablespoon jeera aka cumin seeds
7. 1 tablespoon saunf aka fennel seeds
8. 1/2 jayphal aka nutmeg, coarsely pounded with mortar and pestle
9. 1/4 tablespoon hing aka asafoetida
10. 1/2 tablespoon dried ginger powder
11. 1-inch cinnamon stick
12. 4 laung aka cloves
13. 1 medium-sized tejpatta aka bayleaf
14. 3 green elaichi aka cardamom
15. 1 black cardamom
16. 2 blades of javitri aka mace
17. 1/2 tablespoon shahjeera aka caraway seeds

Method:

1. Dry roast all the ingredients except turmeric powder, ginger powder, asafoetida, black salt and amchoor. Roast on a medium flame till the ingredients are fragrant, 2-3 minutes. Take care to ensure that the ingredients do not burn. Let them cool down completely.

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.

2. When the powder has completely cooled down, transfer to a clean, dry, air-tight jar. Use as and when needed.

Notes:

1. The above recipe yields about 1/2 cup of Jeeravan Masala. Use the masala as and when needed, and the rest can be kept in a glass/steel jar at room temperature. There is no need to refrigerate it.

2. Ensure that you use only a clean, air-tight, dry container to store the masala. Use only a clean, dry spoon for it.

3. At room temperature, the masala stays well for quite a few months. However, for the sake of freshness, it is best to use it within a month of preparation.

4. As stated above, Jeeravan Masala is a lovely taste enhancer, so versatile that you can use it in everything from salads and curries to poha and pakoras. You can even use this masala sprinkled on khakras and in the famous Bhutte Ka Kees from Madhya Pradesh.

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.

Did you like this recipe? Do tell, in your comments!

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I’m sharing this post with Fiesta Friday #249. The co-hosts this week are Diann @ Of Goats and Greens and Jenny @ Apply To Face Blog.

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