Chettinad Masala is a special dry spice mix used in many dishes made in Chettinad style. Chettind Masala can be used for both vegetarain and nonvegetarain dishes. Let us learn to make Chettinad Masala with step by step pictures and video.
Chettinad Masala is a special spice mix from the chettinad cuisine which can be used for many dishes.You can use it for biryani,gravies,dry curries etc.All the ingredients are roasted, grinded and this masala is so flavourful and aromatic.You can make this and store it for about a month and can be used for many dishes.
You can make this masala powder in small batches and store to retain its flavour.Amma used to make it fresh for every dish as and when she needs but I usually make in small batches and store.
Recipe Index
Variations
- Most of the spices used here are the main spices in Chettinad Cuisine so I wouldn’suggest for alternates.
- If you don’t get poppy seeds and stone flower,you can skip that alone but sure the flavour will differ.
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Chettinad Masala
Ingredients
- 1 tsp gingelly oil
- 5 nos dry red chillies
- 5 nos kashmiri red chillies
- 3 tbsp coriander seeds
- 1 tbsp cumin seeds
- 2 tbsp fennel seeds
- 1 tsp pepper corns
- 1 one inch cinnamon
- 4 nos cloves
- 4 nos cardamom
- 1 no mace
- 1 no star anise
- 1/2 tsp stone flower
- 1 tsp poppy seeds
- 1 tbsp curry leaves
Instructions
- Heat 1 tsp oil - Add all the ingredients listed and dry roast until golden and nice aroma comes.
- Cool down completely. Transfer to mixer, grind to semi fine powder.
Notes
- You can even dry roast the ingredients without adding oil.
- You can skip oil if you want while roasting but I would suggest to add little atleast for it to get roasted well without getting burnt.
- This masala powder stays well for about a month in room temperature.
- This chettinad masala can be used for biryani,gravies,dry curries.
- Use clean dry mixer jar everytime
- Also use clean dry container to increase shelf life.
How to make Chettinad Masala
- Heat 1 tsp oil – Add all the ingredients listed and dry roast until golden, nice aroma comes.
- Cool down completely.Transfer to mixer, grind to semi fine powder.
Cool down then store in a dry container.
Expert Tips
- You can even dry roast the ingredients without adding oil.
- You can skip oil if you want while roasting but I would suggest to add little atleast for it to get roasted well without getting burnt.
- This masala powder stays well for about a month in room temperature.
- This chettinad masala can be used for biryani,gravies,dry curries.
- Use clean dry mixer jar everytime
- Also use clean dry container to increase shelf life.
vidya
Hi Sharmilee..tried this spice powder. though I did not have mace and stone flower, the aroma was fantastic.. i am a veg and my colleague told me my veggie smelt like beef fry 🙂 thank you for a lovely recipe