I do not want to write too much story about this post. However, I have to mention one thing here. If you are used to using store bought coriander powder, switching to a home-made coriander powder can be a turning point in your whole cooking experience. It was the case with me.
I used to make everything using store bought coriander powder. Once I made my mom’s bhindi/okra fry and it was nowhere close to what she prepares, though I had taken time to fry it well like she does. Then I asked her what could have possibly gone wrong and she brought to my notice that it could be the difference due to the coriander powder. Immediately, I got the coriander powder recipe from her and the secret ingredient is the ‘fenugreek seeds’. It was a whole new revelation to me that something that small can make such drastic difference. Ever since, I have always got bhindi/okra fry just perfect.
Coriander seeds – 2 cups
Dry red chillies – 8 nos
Fenugreek seeds – ¼ tsp
1. Heat a pan and dry roast coriander seeds, dry red chillies and fenugreeks seeds together. Keep saute’ing.
2. You would know that the coriander seeds are getting roasted when you hear the popping sound. Fry in medium-high flame till the popping sound almost stops and you start getting a nice aroma of coriander seeds(Another way to identify when to stop dry roasting would be when you see the color of the coriander seeds going brown, not dark brown 🙂 ).
3. Grind into fine powder in a dry grinder/mixie.
Notes: The dry red chilli gives a good color to the coriander powder and the fenugreek seeds adds aroma to the spice mix.