|1.||Coriander seeds / dhaniya / dhaniyalu, the quantity depends on the quantity of dhania powder you wish to make.|
inspect the dhania and remove any
unwanted materials that might be present in them.
|2.||Dry the dhaniya in the sun for a few hours to speed up frying.|
to a thick bottomed kadai.
the flame to low or medium for small or
large quantities of coriander seeds respectively.
Fry till the coriander seeds turn to light golden brown or till the seeds starts to splutter.
Switch-off the stove.
Keep aside till the seeds are cooled.
the dhania to a mixer jar.
for a few minutes.
Stop the mixer.
Mix the contents in the mixer jar.
Repeat the above three sub-steps in Step 6 till the coriander seeds are ground to a fine powder.
powder / ground coriander / coriander
powder is ready.
|1.||If you want the dhania powder to be finer, you should get the coriander seeds ground in a flour mill.|
|2.||Store the powder, after it cools down, in an air-tight container.|
|3.||The ground coriander can be stored up to a year. However, to retain the flavor of the powder you may want to make it in small quantities.|