Coriander Powder is our home recipe, especially from my MIL. Generally, we use plain coriander powder for all North Indian dishes. But for all South Indian vegetarian and non-vegetarian Kurmas, we use this homemade coriander powder.
I don’t make coriander powder here in UAE. My MIL sends me this or whenever I visit her she makes sure to pack this for me in bulk. So could not click any stepwise photos. But will give you detailed instructions how to prepare and store it for the long run. The ingredients needed are shown below.
I did not include turmeric pieces in the picture as I did not have any. But while making this coriander powder make sure to include turmeric pieces too (Don’t use turmeric powder). Turmeric increases the shelf life of the powder. I have specified below how much quantity of each ingredient should be used. Now keep all the ingredients ready. Sundry all the ingredients separately. Then dry roast each of them separately in a Kadai (without adding oil) until you get a nice aroma and transfer to a wide bowl and let it cool completely. Now grind all the ingredients in the Mill to a smooth powder. Once done, spread paper or any other sheets and spread ground powder to cool down completely. You can feel nice aroma in the entire house. After cooling completely you can preserve it in an airtight container.
How to store this coriander powder for up to 6 months or more?
To store it for a long time, split it into 4 or 5 portions and place it in a ziplock bag. Again all the ziplock bags can be tightly folded in a carry bag and kept it in the refrigerator. Open one ziplock bag at a time and transfer it to a container and use it. Once the container is emptied, use the next one. This way it will not get spoiled and the freshness of the coriander powder is retained.
This powder can be used for all vegetarian and non-vegetarian kurmas. I use this powder in Vegetable Kurma, Mochai Kuzhambu, Vendakkai Puli Kuzhambu, Egg Kurma, Kondakadali Kuzhambu, Chettinad Pepper Chicken etc. This coriander powder gives excellent flavor to all Kurmas.
- 1 kg Coriander seeds
- 50 gms Bengal gram/kadalai paruppu
- 50 gms Jeera/seeragam
- 50 gms Pepper/milagu
- 25 gms Rice
- 25 gms Fenugreek seed/vendayam
- 25 gms Urad Dal/Uluttam Paruppu
- 7-8 pieces Turmeric/Manjal
- Keep all the ingredients ready. Sun Dry all the ingredients separately. Then dry roast each of them separately in a Kadai (without adding oil) until you get a nice aroma and transfer to a wide bowl and let it cool completely.
- Now grind all the ingredients in the Mill to a smooth powder. This coriander powder can be used for all vegetarian and non-vegetarian kurmas.
- Do not use a wet spoon as it will spoil the shelf life.
- Always use a dry spoon.
- This can be stored for 6 months or more.
- Small quantities can be ground using a mixer, but personally, I don't find it convenient. We can grind it to a smooth powder using a Mill, but in a mixer, you will get only a coarse texture.
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Thank you.