Step 1

Pick the coriander seeds to get rid of stones or any debris.

Step 2

Sun-drying method: Spread the seeds on a plate or tray. Cover the coriander seeds with a thin muslin or a splatter lid (lid with a fine mesh). Sun-dry in the sun for 1 to 2 days.

Step 3

Pan roasting method: The other method is to roast the coriander seeds in a frying pan or skillet till they become fragrant, crisp and with a slight color change. Stir frequently while roasting.

Step 4

Do not brown them or burn them. Transfer them to a plate or tray and cool at room temperature.

Step 5

Using a spice-grinder or mixer-grinder, make a fine powder of the coriander seeds. Let it cool completely.

Step 6

If your spice-grinder is not able to make a fine powder, then sift the coarsely ground powder with a sieve. Add the coarser bits collected on top of the seive back to the spice-grinder and grind again.

Step 7

Store coriander powder in a clean and dry airtight container in a dry and cool place or keep in the refrigerator. Use as needed in the recipe. This ground spice keeps well for 3 months.

Step 8

Always remove the coriander powder with a dry clean spoon. Do not use a wet spoon and make sure that no water goes into the jar. Presence of water or moisture can lead to the growth of mold or fungus in the coriander powder.