Homemade Chettinad Masala
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.
Equipment
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.
Video
Notes
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 dishes. It adds deep flavor and a nice heat to any recipe.
Nutrition
Calories: 189kcal | Carbohydrates: 38g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 31mg | Potassium: 1007mg | Fiber: 15g | Sugar: 10g | Vitamin A: 1781IU | Vitamin C: 264mg | Calcium: 287mg | Iron: 8mg