Digestion15 min
Homemade Roasted Jeera Churan Jar
A simple churan of roasted cumin, a little ajwain, black salt and dried mango powder to sprinkle on curd, chaas or fruit.
Jeera in everyday Indian homes
Jeera (cumin) is the most common tempering spice in Indian food. Roasted and ground, it is stirred into curd, buttermilk and fruit, and Ayurveda considers it good for appetite and digestion.
Shop churans are often full of sugar, citric acid and colour. A homemade jar of roasted jeera with a little ajwain, kala namak and amchur gives the same tangy taste with fewer additives.
Ingredients
- 3 tbsp jeera
- 1 tsp ajwain
- 1 tsp kala namak (black salt)
- 1 tsp amchur
How to prepare
- Dry-roast jeera and ajwain until fragrant; cool.
- Grind with black salt and amchur into a fine powder and store in a glass jar.
How to use
- Sprinkle ½ tsp on curd, buttermilk, salad or fruit chaat.
- Use within a month.
Helpful habits
- Roast on low heat until it darkens one shade and smells nutty.
Precautions
- High in salt; go easy if you have high BP.
- Generally safe in food amounts; large medicinal doses are not needed.
- Stop if you notice itching, rash, stomach upset or any other discomfort.
Frequently asked questions
Can children have it?
- A small sprinkle on food is fine for older children.
Why add amchur?
- For tang and to make the churan more appetising.
Is roasted jeera better than raw?
- Roasted has a deeper flavour and is easier to grind; both are fine.
