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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Chutneys, Relishes and Spices
Contributed by Vegetarians and Vegans from around the world
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Dhana Jheera

I learnt about this spice mixture from Kumud Shah's Quick After-Work Indian Vegetarian Cookbook.
According to her, it is used in fairly large quantities to flavour and thicken curries.

Makes about 1 tbsp

  • 2 tsp ground coriander seed, or 1 tbsp whole coriander seed
  • 1/2 tsp ground cumin, or 1 tsp whole cumin seed
1. If using the whole spices, roast them over a low heat in a dry frying pan (ie, no oil) until they start to smell nice.
Remove from the heat and grind together.

2. If using ready-ground spices, just mix them together.