Coriander Powder Recipe (Dhaniya Powder)
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Grinding Time
5 mins
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Total Time
15 mins
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Servings
1 medium-sized jar
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Calories
5 kcal
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Course
Condiments
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Cuisine
Indian
Coriander Powder Recipe (Dhaniya Powder)
Description
The process begins with selecting quality coriander seeds, free from debris. The seeds are then dried either by sun exposure, covered to prevent contamination, or dry roasted in a pan until fragrant and slightly colored, taking care to avoid burning. After cooling, the seeds are ground finely using a spice or mixer grinder, with sieving and regrinding to achieve a uniform powder.
The fresh coriander powder captures the aromatic qualities of the seeds better than store-bought versions. It is best stored in a clean, dry, airtight container away from heat and moisture to maintain its flavor and shelf life. This powder is a versatile spice commonly used in various cuisines to enhance flavor in curries, sauces, and marinades.
Ingredients
- 1 cup coriander seeds (sabut dhaniya) - 80 grams or you can use ½ cup
Instructions
Prep coriander seeds
- Pick the coriander seeds to get rid of stones or any debris.
- Sun-drying method: Spread the seeds on a plate or tray. Cover the coriander seeds with a thin muslin or a splatter lid (lid with a fine mesh). Sun-dry in the sun for 1 to 2 days.
- Pan roasting method: The other method is to roast the coriander seeds in a frying pan or skillet till they become fragrant, crisp and with a slight color change. Stir frequently while roasting.
- Do not brown them or burn them. Transfer them to a plate or tray and cool at room temperature.
Make coriander powder
- Using a spice-grinder or mixer-grinder, make a fine powder of the coriander seeds. Let it cool completely.
- If your spice-grinder is not able to make a fine powder, then sift the coarsely ground powder with a sieve. Add the coarser bits collected on top of the seive back to the spice-grinder and grind again.
Storage and Uses
- Store coriander powder in a clean and dry airtight container in a dry and cool place or keep in the refrigerator. Use as needed in the recipe. This ground spice keeps well for 3 months.
- Always remove the coriander powder with a dry clean spoon. Do not use a wet spoon and make sure that no water goes into the jar. Presence of water or moisture can lead to the growth of mold or fungus in the coriander powder.
Notes
- Select good quality coriander seeds with a strong aroma and no signs of mold or infestation.
- Sun-dry seeds covered with a fine mesh for 1-2 days to remove moisture if not roasting.
- Pan roast seeds carefully until fragrant and slightly colored, stirring constantly to avoid burning.
- Grind cooled seeds to a fine powder using a spice grinder, sifting and regrinding coarse bits for uniformity.
- Store powder in an airtight container in a cool, dry place to preserve aroma and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1medium-sized jar
Amount Per Serving
Calories 5 kcal
% Daily Value*
| Calories | 5kcal | 0% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
| Magnesium | 6mg | 2% |
| Phosphorus | 7mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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