Chettinad Masala Powder Recipe
Chettinad Masala Powder Recipe is a robust masala, that can be made at home, and used in all dishes made Chettinad style. Make this today to make your Chettinad food robust and delicious.
Chettinad Masala Powder Recipe, a flavourful traditional masala, that is made by dry roasting whole spices and grinding them to a fine powder. The masala uses spices such as cinnamon, cloves, cardamom, star anise, all of which have distinct flavours that they contribute to this spice mix.
Use the Chettinad masala powder in curries, marinades or many a times, even to flavour rice dishes.
Store the Chettinad masala powder in an airtight container and can be used for upto 3-4 months.
Try our other spice mix recipes:
5 M
10 M
15 M
1 bowl
Ingredients
- 2 tablespoons Coriander (Dhania) Seeds
- 1 teaspoons Cumin seeds (Jeera)
- 6 Dry Red Chillies
- 1/2 teaspoon Ajwain (Carom seeds)
- 1 Star anise
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 inch Cinnamon Stick (Dalchini)
- 3 Cloves (Laung)
- 1 teaspoon Fennel seeds (Saunf)
- 6 Whole Black Peppercorns
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 teaspoon Poppy seeds
- 1/2 inch Mace (Javitri)
How to make Chettinad Masala Powder Recipe
To begin making the Chettinad Masala Powder Recipe, heat a skillet on low-medium, add the whole spices - coriander seeds, cumin seeds, red chillies, carom seeds, star anise, cardamom , cinnamon, cloves, fennel seeds, peppercorns, fenugreek seeds, poppy seeds, mace until fragrant.
This will take about 8-10 minutes. Turn off the flame.
Once the roasted Chettinad masala powder ingredients has cooled down to room temperature, transfer to a mixer-jar and grind until you get a fine powder.
Store the Chettinad masala powder in an airtight container and can be used for upto 3-4 months.
