Vasant Coriander Powder (Dhania Powder): key facts
- Brand
- Vasant Masala (made by Vasant Masala Pvt. Ltd., Ahmedabad)
- Also called
- Dhania Powder, Dhaniya Powder, Dhana Powder, Dhaney Powder, Dhaniya Pudi, Dhaniyala Podi, Kothamalli Thool, Malli Podi
- Category
- Basic Spices
- Pack sizes
- 100G, 200G, 500G, 1KG
- Price
- From ₹41 (100G), MRP ₹48
- Sold by
- Masala365, authorised Vasant Masala distributor, Kandivali West, Mumbai
- Delivery
- Mumbai, Navi Mumbai and Thane at ₹39 per KG; rest of India on WhatsApp inquiry
- How to order
- Add to cart and send the order on WhatsApp to +91 90291 16404
About Vasant Coriander Powder (Dhania Powder)
Vasant Coriander Powder is ground from coriander seeds sourced from Ramganj Mandi, the market town often called the coriander city of India. It is the dhania powder that sits in almost every masala dabba, and Vasant processes it in clean, well maintained conditions so the natural flavour of the seed comes through.
Good coriander powder smells fresh, citrusy and slightly sweet, with a warm, mellow taste. It is not hot, and its job is to balance a dish, soften sharper spices and give gravies body. In Gujarati homes it is called dhana powder, in Tamil malli podi or kothamalli thool, and in Telugu dhaniyala podi. In most Indian kitchens it sits right next to turmeric, chilli and cumin as a daily basic.
Add a teaspoon to sabzis, curries or dal and cook it briefly in the masala so the raw smell goes. It pairs naturally with cumin powder, as in the Gujarati dhana jeeru mix, and goes into pav bhaji, chole, rajma, kadhi, undhiyu and most North Indian gravies. It is also used in pickles, spice rubs and homemade masala blends. Since it is mild, you can use it generously without the dish turning too hot.
Available in 100g, 200g, 500g and 1kg packs. Masala365 is an authorised Vasant Masala distributor in Kandivali West, delivering across Mumbai, Navi Mumbai and Thane. Customers in other parts of India can order by sending an inquiry on WhatsApp.
How to use
- Add a teaspoon to sabzi, curry or dal and cook briefly in the masala
- Mix with cumin powder to make dhana jeeru
- Use in pav bhaji, chole, rajma and undhiyu
- Add to pickles and dry spice rubs
Always check the printed pack for the latest ingredient, allergen and best-before details.
