TongueBite Coriander Seeds

TongueBite Coriander Seed Sabut Dhania is a 200g pack of whole coriander seeds for everyday Indian cooking. The whole seed form gives you flexibility in the kitchen: add the seeds directly to hot oil for tadka, dry roast and crush them for a coarser bite, or grind them into spice mixes when your recipe calls for coriander powder made at home.
Use these sabut dhania seeds in curries, soups and gravies, or as part of a homemade masala blend. They work well in garam masala, sambar powder, rasam powder, tandoori marinades and curry bases where coriander seed is roasted with other whole spices before grinding. For North Indian meals, use crushed coriander seed in Punjabi chole, pindi chana, rajma masala, kadhi pakoda, aloo gobi, dum aloo and mutton or chicken curry bases. For South Indian and regional recipes, roast and grind it into sambar, rasam, bisi bele bhaat, baghara baingan and spiced vegetable preparations.
The seeds can also be used in pickles, dhania chutney made from dried seed, kothimbir vadi batter, dal baati dal tempering, dahi bhindi gravy and Pahadi aloo ke gutke spice paste. For tea-style preparations or dhania pani, simmer the seeds as your recipe requires. The 200g pack is convenient for homes that use sabut dhania across masalas, seasoning, vegetable dishes, lentils, rice dishes and gravies.

• TongueBite Coriander Seed Sabut Dhania comes in a 200g pack of whole seeds, suitable for roasting, crushing or grinding before adding to everyday Indian cooking.
• Use whole coriander seeds in curries, soups and gravies, or crush them into masala bases for rajma, chole, kadhi, aloo gobi, dum aloo and meat curry preparations.
• A practical spice for homemade garam masala, sambar powder, rasam powder, tandoori marinades and biryani-style rice dishes where sabut dhania is part of the mix.
• Whole seed form lets you add it directly to tadka, pickle masala or pakoda batter, or dry roast and grind as needed for seasoning vegetables, lentils and gravies.
• The 200g size is useful for homes that cook Indian meals regularly, including chole, sambar, rasam, bisi bele bhaat, baghara baingan and dhania chutney.