Chettinad Masala is what makes Chettinad food taste so bold and delicious. This homemade Chettinad Masala, made with freshly roasted spices, is packed with flavor. It’s the perfect addition to curries, stir-fries, and even biryani.
The special chettinad spice mix gives South Indian Chettinad curries their deep color, strong aroma, and amazing flavor.
If you’ve ever eaten chicken chettinad or a spicy chettinad curry at a restaurant, the magic comes from this masala. I’ve tried many versions, and I can say that making this masala at home gives the best results. The fresh-roasted spices take the flavor to a whole new level.
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What is Chettinad Masala?
Chettinad Masala is a traditional South Indian spice mix. It comes from the Chettinad region of Tamil Nadu and is known for its bold, spicy, and aromatic flavors.
It’s a dry masala made by roasting whole spices like dried red chilies, coriander seeds, cumin, fennel, cinnamon, cloves, and more. These are ground into a fine powder that brings intense flavor, heat, and aroma to Chettinad dishes.
Why Make It at Home?
You can always buy spice blends. However, the best flavor comes from making them fresh with whole spices.
- More flavor: Fresh spices always taste better.
- No chemicals: Homemade means no preservatives.
- Adjust to your taste: Make it more or less spicy.
- Versatile: Use in curries, vegetables, rice, and more!
Ingredients You’ll Need
We use a variety of whole spices, such as coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, poppy seeds, cinnamon, green cardamom, dry red chilies, fenugreek seeds, and star anise.
I like using two types of dried red chilies in this curry: Guntur and Kashmiri. The guntur is for the heat, and the Kashmiri chili is for the red color it imparts to the dish. You can use other types of whole red chilies, but please don’t forget to adjust the quantity based on your taste.
If you can find stone flower (kalpasi), you can also add it when grinding the chettinad masala. I could not find it at the Indian grocery store here, so I skipped it.
How to Make Chettinad Masala?
Dry roast the spices: In a heavy pan on medium-low heat, add all the whole spices—coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, poppy seeds, cinnamon stick, green cardamom, dry red chilies, fenugreek seeds, and star anise. Roast gently for 30 seconds until they release their aroma.
Cool and grind: Turn off the heat and let the whole spices cool slightly. Transfer everything to a spice grinder and grind it dry into a powder.
Pro-Tips
Use fresh whole spices: They have natural oils that give a better aroma and flavor. Old or stale spices may not give the same punch.
Roast on low to medium heat: This helps release the flavors without burning the spices. Burnt spices can make the masala taste bitter.
Let it cool before grinding: Grinding hot spices can make the masala sticky and uneven. Cooling helps in a smoother grind.
Versatile masala: This blend is perfect for making curries, Chettinad-style chicken, mushrooms, biryanis, and even veggie or paneer dishes. It adds deep flavor and a nice heat to any recipe.
Storage: The dry masala can be stored in an airtight container at room temperature for up to 2 months.
Try These Recipes with Chettinad Masala
Chicken, Lamb & Seafood
Chicken Chettinad (Instant Pot & Stovetop)
Vegetables
Beetroot Poriyal
Rice & Grains
Instant Pot Bisi Bele Bath
Homemade Chettinad Masala
Equipment
Video
Ingredients
- 1 stick Cinnamon (Dalchini)
- 1 Star anaise
- 3 Dried Red Chili
- 3 Kashmiri Red Chili
- 2 tablespoon Coriander seeds
- 1 teaspoon Black Peppercorns
- 4 Cloves (Laung)
- 5 Green Cardamom (Elaichi)
- 1/4 Fenugreek seeds (Methi dana)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Fennel Seeds (Saunf)
- 1 teaspoon Poppy Seeds (Khus khus)
Instructions
- Heat a heavy pan on a medium-low heat. Add all the whole spices – cinnamon stick, star anise, dry red chilies, Kashmiri chili, coriander seeds, black peppercorns, cloves, green cardamom, fenugreek seeds, cumin seeds, fennel seeds, and poppy seeds to the pan.
- Roast gently for a couple of minutes until they release their aroma.
- Turn off the heat. Let the mixture cool completely. Transfer everything to a spice grinder. Grind to a fine powder. Store in an airtight container for up to 2 months.
