Dhanajiru powder is a popular Indian spice blend used in vegetarian cuisine and as a base for curry powder. It comes in two variations: one with cumin, coriander, black pepper, and turmeric, and the other with only cumin and coriander. Freshly made powder is more flavorful, and it should be used in moderation. It can be stored in a cool, dark, dry place and should be scooped out with a clean utensil.
Dhanajiru powder is an Indian spice blend that is used in a variety of foods. It is particularly popular with vegetarian cuisine, since it is spicy and flavourful, and is also sometimes used as a base for making a more complex curry powder. Specialty shops and large grocery stores can carry dhanajiru powder and it is also possible to make it at home. Freshly made dhanajiru powder will be much more flavorful and intense, especially when grown from whole spices.
There are two basic variations on dhanajiru powder. The first blends of cumin, coriander, black pepper and turmeric. Turmeric gives the powder a distinctive yellow color and also dyes foods bright yellow. One can replicate the spice blend at home by mixing equal parts cumin and coriander and adding a dash of black pepper and turmeric. Grinding the spices together will help even out the texture and ensure even distribution of all the flavors.
The other variant is sometimes called dhana jiru or dhana-jiru. Use only cumin and coriander, ground in equal proportions. The lack of pepper allows the more delicate flavors of these spices to come through, as they are not overshadowed by the spiciness. The powder has a soft brown color and will stain foods slightly, but not as radiantly as turmeric.
When fresh ground spices are ground to make dhanajiru powder, weigh the cumin and coriander to ensure that equal parts are used. Already ground spices can be weighed or measured with spoons. If the powder appears less spicy than it should be, toasting it can help revive some of the flavor, although spices over a year old can remain bland and slightly bitter.
Most cooks use dhanajiru powder, along with all spices, in moderation. Especially if you’re new to the spice, start by adding a small amount to a recipe and tasting it. It’s easy to add more spice to a dish if it’s not perfectly seasoned, but it’s hard to take the spice off if it’s become overwhelming. Try to store dhanajiru powder in a cool, dark, dry place and always use a clean utensil to scoop it out or sift it through the top of a spice jar onto a measuring cup. Don’t sift a spice container directly over the food, as your hand may slip and over the spice, and the steam from the food can also damage the powdered spice.
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