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Anardhana Churan

Cuisine: Indian
Courses: Starters and appetizers
Serves: 8 people
Cooking Time: 20 minutes

Recipe Ingredients

2 tablespoons 30mlAnardhana - (pomegranate) seeds dry
2 tablespoons 30mlAmchoor - (dry mango) powder
1 teaspoon 5mlCumin seeds
12   Peppercorns - (12 to 15)
2 tablespoons 30mlGreen saunf - (fennel) seeds
1 teaspoon 5mlSugar ground coarsely
1/2 teaspoon 2.5mlHoney
2   Black salt - (2 to 3)
  Salt to taste
1 teaspoon 5mlLemon juice

Recipe Instructions

Lightly roast separately, anardhana, cumin,peppercorns and saunf.  Cool. Dry grind each but keep saunf coarse.  Mix all ingredients in a large plate.  Check taste and make tiny balls of the dough.  Dry for 2-3 days till firm.  Serve as a digestive after meals.


Add a little dried ginger powder (soonth) if you like the pungency of ginger.

A World of Curries - Dewitt & Pais


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