Dhania podi – coriander chutney podi

Dhania podi, coriander chutney podi

Once upon a time, when travel was normal, my husband came back from an India trip with a box from the famed A2B outlet. Anticipating a box full of Indian sweets my kids opened it quickly. It was a set of flavours of idly podis, 9 to be precise. The tiny little bottles had about 2 to 3 tablespoons podi each. Some were exciting, the others just the usual and they all got eaten.
With the current 10 weeks plus stay at home, the kitchen is the most buzzing centre of activity. There are so many shelved projects that we are trying out like baking bread, perfecting circular rotis, reviving the YouTube account etc. One of the projects was to try out some of the flavours of the podis that we tried a long while back.
The flavour that actually stuck on with us was the dhania podi. The flavouring ingredient in this podi is the coriander seeds.

Picking and storing coriander seeds.

The seeds of the cilantro plant are coriander. This is a popular ingredient in most curry powders (like sambhar podi, rasam podi or bisibelebath masala) provides a mild earthy lemony fragrance. The harvested coriander seeds which are green are sundried to produce the pale brown colour lightweight seeds. This is what you want to pick up. When you press a seed it splits into two pods and they will be firm. This is a good indication of quality spice.
To store coriander seeds, keep them in an airtight jar. To keep them fresher I store them in the freezer. It keeps them longer and bug-free.

Other ingredients you need for this coriander chutney podi.

Urad dal– gives the bulk for this condiment. This is also the protein addition.
Channa dal- I like the dry texture and slight coarse bite of the roasted chickpea dal. It is different from the urad dal. It also adds to the bulk and protein of the podi.
Dry red chillies -the spice factor come from the dry red chillies. You can use the spicy Salem chillies, the globular Gunter chillies (spicier), or the bydegai chillies (less spicy) based on your heat tolerance.  (Here is another post that we have discussed the index of heat)
Curry leaves -are just like any other South Indian curry powders, the curry leaves render that unique smell.
Sesame seeds -this us an optional ingredient. I use the roasted white sesame seeds to give a nutty flavour to the dhania podi.
Flax seeds – this is not an essential ingredient for this recipe. I add them as they add up to the tbsp of flax seeds I try to consume per day. If you are planning to keep the coriander seed chutney podi for a few days, avoid the flax seeds as they reduce the shelf life.

coriander chutney podi

Dhania podi.

The coriander chutney podi is spicy condiment to go with the idly or dosa.
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast, Preserves
Cuisine diabetic friendly, Fusion, gluten free, Indian, South indian, Vegan, Vegetarian


  • 1/2 cup coriander seeds
  • 1/2 cup Urad Dal
  • 1/2 cup Channa Dal
  • 1/4 cup flax seeds
  • 10-15 curry leaves
  • 10-12 dry red chillies
  • salt to taste
  • 1/8 tsp Asafoetida


  • On a dry flat pan, dry roast each of the dal separately.
    coriander seed chutey podi mix
  • Remove and keep it on a plate.
  • Dry roast the coriander seeds and add them to the roasted dals.
  • Roast the flax seeds, dry red chillies and curry leaves.
  • Powder the dals, flax seeds, coriander seeds, red chillies and curry leaves.
  • Add the salt and the asafortida and powder it again.
  • Mix well and store in an airtight bottle.
    Dhania podi, coriander chutney podi
Keyword chutneys and podi
Tried this recipe?Let us know how it was!

Using this coriander chutney podi.

The coriander chutney podi is a dry mix that you can store in an airtight jar for 2 months or a bit more. So, this dhania podi is a flavourful condiment to keep in the kitchen. Just like idly molagai podi you can use this mixed with oil (sesame oil) as a dip for idlies and dosa. You can toss the rice with a tbsp of ghee and this podi to make a flavourful variety of rice to have for lunch, just like you use parippupodi. The chutney podi can be sprinkled on poriyals for that extra layer of flavour.
Now, I hope I convinced you to try this recipe. If you are an idly dosa lover this podi is a handy one to aid in the busy mornings. Let us know if you like the flavour of this dhania podi. Stay safe, keep in touch with us.

5 8 votes

Subscribe & Follow

You Might Also Like

Notify of

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Newest Most Voted
Inline Feedbacks
View all comments
2 years ago
Rating :

It is so much fun to prepare podi powders at home. One can easily make adjustments to them as per family’s preferences. I am very fond of podi powders for idlis and dosas. This podi powder is on my to-do list.

Mayuri Patel
2 years ago
Rating :

Love the aroma of coriander seeds especially when roasted and ground. So earthy and flavourful. So am sure I would love this dhania podi. Can’t wait to get a spice grinder so I can make my spice blends and adding this recipe to the list. Any type of podi is so versatile.

Lata Lala
2 years ago
Rating :

Podi is one condiment that elevates the taste of anything from idli, dosa or just with rice and ghee. This is for the first time i am hearing about coriander podi. That’s so amazing, flavorful.

Amrita Roy
Amrita Roy
2 years ago

Homemade podis are the best because we can all the fresh ingredients. This dhaniya podi must be aromatic and flavorful

hem lata srivastava
hem lata srivastava
2 years ago
Rating :

Homemade is always the best. This dhaniya podi is so versatile, can be served with stuffed parathas also. I have never made it so saving it in my do list for sure.

Avin Kohli
2 years ago
Rating :

I am sure the podi tastes amazing. The aroma from the ingredients is enough to make me want to try it.

Hayley Dhanecha
2 years ago

I have always seen and eaten fresh coriander leaves chutney, first time seeing coriander seeds chutney. Sounds so wonderful!!

10 months ago
Rating :

Wow! Seema this Dhania podi sounds easy to make and so I tried it out. I did not expect my family to love it so much. They are using the podi on everything from idlis. to rice and vegetables. Thanks a lot looks like I will be making this podi often.

Jayashree T.Rao
10 months ago
Rating :

Coriander podi makes a good accompaniment with idli and dosa. Liked the addition of flax seeds in it, will do it the next time I prepare it.

10 months ago
Rating :

“when travel was normal” seems eons ago right ? To good times and not so, these podis are so so welcome! we got a similar pack of 9 podis too, but nothing beats the aroma of homemade dhania podi

Mina Joshi
10 months ago

I love all types of ready spices and powders we can make at home. This one sounds lovely and fragrant. Winters are a good time to prepare such powders,

Would love your thoughts, please comment.x