Coriander Powder/Dhania Powder/Dhaniala Podi

Till recently I have the habit of buying ready made spice powders. I thought it is easy use them, but when I come to know about their adulteration, I have decided to make them at home. 

As Indian cuisine is dealt with different varieties of spices like Coriander Powder or Dhania Powder, Jeera Powder or Cumin Seed Powder, Methi Powder or Fenugreek Powder, Black Pepper Powder or Kala Mirchi Powder, of course Garam Masala, Sambar Powder and Rasam Powder tops the list.

Coriander Powder/Dhania Powder/Dhaniala Podi is not a recipe I am posting. It is a procedure. I stay in a sunny climate area I prefer to follow sundry method to make them. We can make it by dry roasting also. Both the ways the taste and aroma of the spice powder is same, some  times differs a little bit depends on the way we fry them. 

Take one cup or the required quantity of coriander seeds. I prefer to take less quantities so that we can always have fresh powder. 
Normally we get cleansed and dusted seeds only. So we can use them directly, otherwise we need to sift.

Sun dry them for two or three days. 

Grind them in dry mixer grinder till we get a smooth powder. 

I normally sieve  and grind it to get a fine powder. 

That's all!! natural and aromatic home made coriander powder ready to use. 

Store it in an air tight container. It can be stored for a quite long period like six months or more. 

Ingredients:

Coriander Seeds - 250 grms or can take any amount as per our requirement.

Procedure:

Sun dry them for two to three days. 

Grind them using dry grinder. 

Sieve the grounded powder and grind it repeatedly till we get smooth powder.

Store it in an air tight container.