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Dhaniya Podi | Coriander Seed Powder

Dhaniya Podi / Coriander Podi is a make - ahead Podi which stays good for 2 months if stored in a air-tight container. Dhaniya Podi can be mixed with rice and used a a quick lunch box meal for busy days. It can also be used as a side dish for curd rice. With some sesame oil it tastes great with tiffin varieties like Idli Podi
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Course: Podi
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Coriander seeds - 1 cup
  • Channa dal - 1/2 cup
  • Urad dal - 1/2 cup
  • Red chilli - 8 Adjust according to your taste
  • Salt - as needed
  • asafoetida - 1/8 tsp

Instructions

  • In a pan dry roast coriander seeds till the seeds slightly changes color and starts popping
  • Transfer them to a plate and let it cool down
  • Add channa dal and sauté till aroma and dal turns golden brown. Transfer the  Roasted dal to the same plate
  • Now add urad dal and sauté till the dal turns golden brown. Let it cool down in the same plate
  • Now add urad dal and sauté till the dal turns golden brown. Let it cool down in the same plate
  • Add red Chilli and sauté till the Chilli are roasted. Transfer and cool down everything
  • Before grinding add required salt and pinch of asafoetida
  • After everything comes to room temperature grind them into coarse powder. Cool it and store in dry airtight container, and always use a dry spoon

Video

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Notes

  1. No need to add oil while preparing the podi
  2. Different dal gets to cook in a different time, so cook dal separately to avoid them from getting burnt
  3. Garlic can be added for extra flavor 
  4. Little pepper and cumin can be added for pathiya samayal (postpartum) podi instead of dried red chilies 
  5. Podi stays good for weeks. Store in a good airtight box
  6. If you are storing for months store in the freezer to retail the freshness
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