A simple and easy to make garnish; Jiralu powder adds a perfect zing when sprinkled over yogurt or potato dishes. Use it to jazz up your french fries!
This blend of powdered masalas (spices) is hugely popular in Gujarat, India. I remember mealtimes at my grandparents house in Mumbai; there was always a small silver ‘katori’ (bowl) of jiralu on the table, with the tiniest spoon. It was the right size to sprinkle just a pinch, as the mixture is quite strong.
Most Gujarati homes used to make their own, but now it is easily available in stores in India. I prefer to make my own as it’s easy enough and that way I am in control of the ingredients.
Salty and tangy, jiralu delivers a wonderful mix of flavours to yogurt dishes, such as raita, rotis, Khakhras (crispy flatbread), salads or potatoes such as this Aloo mattar . In fact, go ahead and sprinkle some over french fries for a savoury, spicy kick!
To prepare, simply dry roast cumin seeds on a medium heat till fragrant and then grind to a powder. Add to the other ingredients in a small bowl and mix well. This recipe makes a small quantity but you will only need a small amount at a time as the flavour is fairly intense.
Store in an airtight container, in a cool place, this will keep for several months.
You may like these other Gujarati recipes:
- 2 teaspoons roasted ground cumin seeds
- 1/2 teaspoon black salt
- 1/2 teaspoon sea salt
- 1/4 teaspoon red chilli powder
- 1/4 teaspoon asafoetida
- 1/4 teaspoon dried mango powder
Dry roast the cumin seeds till fragrant and grind to a powder. Mix all the ingredients together in a bowl. Sprinkle sparingly as a garnish.