Description:
Chettinad Masala Powder is a flavorful, traditional spice mix from the Chettinad region of Tamil Nadu, India. Made by dry roasting a combination of whole spices and grinding them into a fine powder, this aromatic masala adds depth and complexity to various dishes. The spices, such as cinnamon, cloves, cardamom, star anise, and more, bring their distinct flavors, enhancing the taste of your cooking.
Cuisine: Chettinad
Course: N/A
Diet: Vegetarian
Ingredients:
- 2 tbsp Coriander (Dhania) Seeds
- 1 tsp Cumin Seeds (Jeera)
- 6 Dry Red Chillies
- 1/2 tsp Ajwain (Carom Seeds)
- 1 Star Anise
- 2 Cardamom (Elaichi) Pods/Seeds
- 1-inch Cinnamon Stick (Dalchini)
- 3 Cloves (Laung)
- 1 tsp Fennel Seeds (Saunf)
- 6 Whole Black Peppercorns
- 1/4 tsp Methi Seeds (Fenugreek Seeds)
- 1 tsp Poppy Seeds
- 1/2 inch Mace (Javitri)
Preparation:
-
Dry Roast Spices:
Heat a skillet over low-medium heat. Add all the whole spices—coriander seeds, cumin seeds, red chillies, carom seeds, star anise, cardamom, cinnamon, cloves, fennel seeds, peppercorns, fenugreek seeds, poppy seeds, and mace. Roast until fragrant, which should take about 8-10 minutes. Be careful not to burn the spices. -
Cool and Grind:
Once the spices have cooled to room temperature, transfer them to a mixer or grinder. Grind them into a fine powder. -
Storage:
Store the freshly ground Chettinad Masala Powder in an airtight container. This spice mix can be used for up to 3-4 months for your favorite Chettinad dishes.
Enjoy your homemade Chettinad Masala Powder in curries, gravies, and other regional dishes!
