It’s important to note that using coriander powder will not give the same texture, and more importantly, the same taste as using the seeds. I’m unsure why this is so but after countless experiments, the seeds have the final vote on producing a better flavor. With the powder the taste is sort of muted and barely there – it feels watered down and like a cheap knock-off.
This dish has the sensation of crunching into popcorn due to the seeds having a dual role in providing flavor and texture. Expect to get lots of leftover seed fragments stuck in your teeth and while I don’t mind and hardly notice, some (Mr. Cooking Jar) might have an aversion towards it.Print