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.
Servings1 cup
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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