Homemade Coriander Powder with a Twist | Dhania Powder

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You must be like why is she sharing a recipe for Coriander Powder. All we need to do is roast and grind the coriander seeds. Yes and no. My recipe for Homemade Coriander powder has a twist in it. It is just not the coriander seeds but a mix of few more spices to enhance the flavour as well as the nutrient content of the masala.

This is my mom’s recipe and till date I always use this. I never liked store bought coriander powder. It lacks the texture from the one prepared at home. I have used the store bought in one or two dishes and it never tasted the same. It really lacks the flavour. Even a powder with simple coriander seeds I would say best is to make it at home.

So what do I add in this Homemade Coriander Powder

This Coriander Powder has a blend of Coriander seeds, cloves, cinnamon, peppercorns and curry leaves. All this different spices add the needed taste as well increase the nutrient content of this. For eg. Curry leaves or kadi patta has a list of benefits aligned to it. It helps in digestion, weight loss, keeps diabetes under check, hair repair etc. etc. But we do not consume it, we remove it from the vegetables we add. So when added in a masala, it is well hidden and consumed too.

Similarly adding of peppercorns to this coriander powder masala adds the taste as well as makes it slightly spicier than the regular one. Cinnamon and clove again adds to this, plus adds a wonderful aroma. So whenever I make a batch of Coriander powder I always add the spices to get a tastier, spicer and flavourful masala.

Texture of Coriander Powder

I like my coriander powder with coarse texture and hence I do not grind it very finely. You can make the powder as per your liking.

Ingredients

• 2 Cups Coriander Seeds
• 1/2 inch Cinnamon / Dalchini
• 8-10 Cloves / long
• 10-15 Curry Leaves
• 8-10 Peppercorns

Instructions

• Rinse the curry leaves well and pat it dry on a clean kitchen towel.
• In a large pan or a wok add the Coriander Seeds, Cloves, Curry leaves and peppercorns.
• Slowly roast it on slow until the seeds turn golden brown all over and starts releasing an aroma.
• Let it cool and powder it in a grinder
• Store in a clean and sterile glass Jar tightly sealed.

Notes

• Needless to say when you make any masalas everything should be sterile and clean from jar’s to pan.
• No water near by, always work with clean and dry hands

Few More similar recipes on my blog :

• Idli Podi
• Sambar Masala
• Bhuna Jeera Powder | Roasted Cumin Powder
• Bisi bele bath Masala Powder

Love to read your comments and feedback. If you have any questions please ask in the comment section. I will try to answer as soon as I can.

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