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    You are here: Home / RandomPosts / Chettinad Masala

    Chettinad Masala

    Last Updated On: Jun 10, 2022 by Sharmilee J

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    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 powder recipe

    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.

    chettinad masala powder recipe

    If you have any more questions about this Chettinad Masala Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Chettinad Masala Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Chettinad Masala

    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.
    Prep Time5 minutes mins
    Cook Time10 minutes mins
    Total Time15 minutes mins
    Servings1 cup
    AuthorSharmilee J

    Ingredients

    • 1 teaspoon gingelly oil
    • 5 nos dry red chillies
    • 5 nos kashmiri red chillies
    • 3 tablespoon coriander seeds
    • 1 tablespoon cumin seeds
    • 2 tablespoon fennel seeds
    • 1 teaspoon pepper corns
    • 1 one inch cinnamon
    • 4 nos cloves
    • 4 nos cardamom
    • 1 no mace
    • 1 no star anise
    • 1/2 teaspoon stone flower
    • 1 teaspoon poppy seeds
    • 1 tablespoon curry leaves

    Instructions

    • Heat 1 teaspoon 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.
    Nutrition Facts
    Chettinad Masala
    Amount Per Serving (25 g)
    Calories 15 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 0.1g1%
    Trans Fat 0.002g
    Polyunsaturated Fat 0.2g
    Monounsaturated Fat 0.5g
    Sodium 3mg0%
    Potassium 49mg1%
    Carbohydrates 2g1%
    Fiber 1g4%
    Sugar 0.1g0%
    Protein 1g2%
    Vitamin A 90IU2%
    Vitamin C 41mg50%
    Calcium 37mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
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    How to make Chettinad Masala

    1. Heat 1 teaspoon oil – Add all the ingredients listed and dry roast until golden, nice aroma comes.chettinad masala powder recipe
    2. Cool down completely.Transfer to mixer, grind to semi fine powder. chettinad masala powder recipeCool down then store in a dry container.

    chettinad masala powder recipe

    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.

    chettinad masala powder recipe


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    Filed Under: chettinad, Chettinad Recipes, Homemade at SharmisPassions, Homemade Podis, RandomPosts, Recent Posts, Sharmis Passions

    Reader Interactions

    Comments

    1. vidya

      October 06, 2020 at 11:42 am

      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

      Reply
    2. Gomathi

      May 14, 2023 at 12:33 pm

      Hi mam, i used to check ur chettinad veg biryani.. now i.couldnt find the receipe. can you pls share me

      Reply
      • Sharmilee J

        May 19, 2023 at 7:18 am

        This is the recipe
        1 cup basmati rice
        1 cup mixed vegetables* I used cauliflower, peas, carrot, potato
        12 small onions
        2 tomato chopped roughly
        2 tsp ginger garlic paste
        1/4 cup mint leaves loosely packed
        2 tbsp coriander Leaves + 2tsp for garnish
        1 tsp red chilli powder
        1.5 tsp coriander powder
        2 tbsp curd
        2 tsp oil
        1/2 tbsp ghee + 1/2 tbsp to garnish
        8 cashews
        2 cups water
        salt to taste
        To roast & grind :
        2 cloves
        1 cardamom
        1/4 inch piece cinnamon
        1 tsp pepper corns
        1/2 tsp fennel seeds
        3 petals star anise
        1/2 marathi mokku
        To temper:
        1 bayleaf
        1 slitted green chilli
        1/4 tsp kalpasi
        Instructions
        Take the spices and dry roast it till slightly browned.Cool down and grind it to a semi fine powder.Set aside.
        While you start making the gravy, soak rice for 30mins atleast.Get ready with your veggies,onion and tomato.
        In a pressure cooker, heat oil+ghee add kalpasi,bayleaf and green chilli.
        Then add ginger garlic paste and saute for 2mins.Then add onion , tomato and saute till tomatoes turn mushy.
        Then add coriander and mint leaves, saute till it shrinks.
        Then add the veggies and mix well.
        Add red chilli powder,coriander powder and the spice powder that we made.Saute for few mins.
        Add required salt.Then add curd, mix well, it will look like a thick gravy.
        Drain water from rice and add it.Give a quick mix.
        Add 2 cups and water and pressure cook for 4 whistles in medium flame.
        Once pressure releases, take off the weight and place the cooker in a dosa tawa for 3-5mins in low flame and switch off – This step is purely optional but gives a nice fluffy rice. Then open and fluff it up.
        Heat ghee in a tadka pan, fry cashews till golden. Add it along with chopped coriander leaves and remaining ghee. Mix well.
        Serve hot with onion raita!

        Reply
    4.75 from 4 votes (4 ratings without comment)

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