How to make coriander powder (Dhaniya Powder)
Ground coriander, or dhaniya powder as it is commonly known, is an essential ingredient in Indian cuisine, providing flavor and aroma to a variety of dishes. Making your own coriander powder at home is not only simple and quick, but it also guarantees freshness and quality. In this post, you will see how to make your own coriander powder at home and tips on storage and usage.
Servings: 10 tablespoons of ground coriander
Calories: 24kcal
Ingredients
- 1 cup coriander seeds or as needed
Instructions
- Clean the coriander seeds by picking any stores or dried stem.
Sun drying / Roasting
- To sun-dry, the coriander seeds, spread them on a wide plate or tray, and sun-dry for one to two days.
- Alternatively, dry roast the coriander seeds on low heat for 10-12 minutes until it is aromatic and slightly golden. Keep stirring occasionally. Let it cool completely before grinding.
Grinding
- Once the roasted coriander seeds cool, add it to a spice grinder or Indian mixie
- Grind into a fine powder.
- Store in an airtight container.
Notes
Pick the stones, dried stem, or any dirt before roasting or sun-drying the coriander seeds.
Buy coriander seeds that are crisp and dry, with no signs of dullness.
Roast the coriander seeds on low heat as they tend to burn quickly. Keep stirring occasionally when roasting.
Once the seeds are roasted, transfer them to a wide plate or tray immediately for cooling. If you leave them in the pan, they will continue to roast because of the heat in the pan and may burn.
Make sure the coriander seeds are cooled completely before grinding. This will help get rid of any moisture that can spoil the powder quickly.
Nutrition
Calories: 24kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 101mg | Fiber: 3g | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg