Coriander Powder Recipe (Dhaniya Powder)

Ingredients

• 1 cup coriander seeds (sabut dhaniya) – 80 grams or you can use ½ cup

Steps

Prep coriander seeds

1. Sort through coriander seeds and remove any stones or debris.
2. For sun-drying, spread on a plate or tray and cover with thin muslin or a splatter lid with fine mesh. Sun-dry for 1 to 2 days.
3. Alternatively, roast in a frying pan or skillet, stirring frequently, until fragrant and crisp with a slight colour change.
4. Do not let the seeds brown or burn. Transfer to a plate or tray and cool at room temperature.

Make coriander powder

1. Grind to a fine powder with a spice-grinder or mixer-grinder, then cool completely.
2. If the spice-grinder cannot produce a fine powder, sift the coarse powder with a sieve. Put the coarser bits left on top back in the spice-grinder and grind again.

Storage and Uses

1. Store in a clean, dry airtight container in a cool, dry place, or refrigerate. Use as needed in recipes; the powder keeps well for 3 months.
2. Always remove powder with a clean, dry spoon. Do not use a wet spoon or let any water into the jar, since water or moisture can cause mold or fungus to grow.