What Is Anardana Powder? Here's How To Use It In Your Everyday Dishes
What Exactly Is Anardana Powder?
Anardana powder is simply dried pomegranate seeds ground into a powder. Traditionally, the seeds are sun-dried until they turn dark and hard, then ground into a fine powder, depending on the use. The flavour is naturally sour with a dash of sweetness, which makes it a great addition when you want to add tang to your dishes without liquid. Unlike lemon juice or vinegar, anardana powder adds a subtle fruitiness to the dish. It is especially useful in North Indian dishes and cuisine since it sort of resembles chaat masala.
How To Use Anardana In Everyday Dishes
Using anardana in everyday dishes will make them tastier and irresistible. If you haven't tried it, here are some simple dishes to add anardana powder to.
1. Sprinkle Into Dry Sabzis
A pinch of anardana powder in dry vegetable dishes like aloo bhindi, baingan bharta, or jeera aloo instantly makes them a little tangy. It enhances the overall flavour and cuts through their heaviness without making the dish wet or soggy.
2. Add To Chole Or Rajma
Next time you are making chole or rajma, try adding half a teaspoon of anardana powder during the last simmer. It will give your dishes an earthy, slightly tangy kick that you often find in dhaba-style gravies.
3. Make Your Chutneys Flavourful
Green chutney, tamarind chutney, or even dry garlic chutneys can get a lovely flavour twist with anardana powder. It balances heat and spice while adding a fruity flavour.
4. Mix Into Paratha Fillings
For stuffed aloo, paneer or gobhi paratha, adding anardana powder to the filling will make them irresistible. It gives that street-style tang you get in dhabas, especially when paired with green chillies and fresh coriander.
5. Use In Chaat And Snacks
From papdi chaat to dahi puri, just a small sprinkle of anardana powder can amp up the flavour. Mix it into your chaat masala or just sprinkle it on top of your snacks for a fresh taste.
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