CHETTINAD MASALA

Chettinad masala is a bold, aromatic spice mix from the Chettinad region of Tamil Nadu. It is known for its rich, fiery and deeply layered flavors. It is widely used in Chettinad cuisine, especially for chicken, mutton, fish and vegetable curries.

Chettinad masala is made by dry-roasting the spices and blending them into a coarse or fine powder, giving the masala its intense aroma and smoky depth. It has a spicy with slightly smoky flavor with a hint of sweetness from the whole spices.

Chettinad masala is considered one of the most flavorful spice blends in South Indian cooking. It is especially famous in dishes like chettinad chicken, chettinad mutton masala, chettinad muttai kulambu and chettinad fish curry.

ABOUT THE RECIPE:

Chettinad masala is a dry spice blend. Freshly ground masala always tastes better. But, we usually make a little extra and store it, especially for busy days. It can be stored in a clean and dry container, at room temperature for about 2 months or in the refrigerator for about 6 months.

INGREDIENTS FOR CHETTINAD MASALA:

• DRY RED CHILLIES – 10 NOS.
• CORIANDER SEEDS – 1 TBSP
• CHANNA DHAL – 1 TSP
• PEPPERCORNS – 1 TSP
• FENNEL SEEDS – 1 TSP
• CUMIN SEEDS – 1 TSP
• BAY LEAF – 2 NOS.
• CINNAMON STICK – 2 INCH
• CLOVES – 5 NOS.
• CARDAMOM – 5 NOS.
• STONE FLOWER – 2 NOS.
• KAPOK BUDS – 2 NOS.
• JAVITHRI – 1 NO.
• STAR ANISE – 1 NO.
• CURRY LEAVES – 15~20 NOS.

HOW TO MAKE CHETTINAD MASALA:

• Heat a pan, and add all the ingredients to it. On medium-low flame, dry roast it until it turns warm and aromatic. It takes around 3~5 minutes on medium-low flame.

• Once it turns warm and aromatic, transfer it to a plate, and let it cool down completely.

• Once it cools down completely, transfer it to a clean and dry blender and blend it to a fine powder.

CHETTINAD MASALA IS READY.

IT CAN BE USED TO MAKE ANY CHETTINAD CURRIES OR STORE IT IN A CLEAN AND DRY CONTAINER FOR FUTURE USE.

I USED CHETTINAD MASALA TO MAKE CHETTINAD CHICKEN CURRY.

PRO TIPS:

• Roast the ingredients only until it gets warm. Roasting it for a long time might alter the taste and flavor.
• Once the ingredients are roasted, transfer them to a plate immediately.
• Blend them only after the ingredients are cooled completely.
• Store them in a clean and dry air-tight container for a longer shelf-life.

NOTE:

It can either be stored at room temperature for about 2 months or in the refrigerator for about 6 months.

CHETTINAD MASALA

Recipe by foodpassion1513Cuisine: TAMIL, SOUTH INDIAN, CHETTINAD

Servings

~

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

~

kcal

Chettinad masala is a bold, aromatic spice mix from the Chettinad region of Tamil Nadu. It is known for its rich, fiery and deeply layered flavors. It is widely used in Chettinad cuisine, especially for chicken, mutton, fish and vegetable curries.
Chettinad masala is made by dry-roasting the spices and blending them into a coarse or fine powder, giving the masala its intense aroma and smoky depth. It has a spicy with slightly smoky flavor with a hint of sweetness from the whole spices.
Chettinad masala is considered one of the most flavorful spice blends in South Indian cooking. It is especially famous in dishes like chettinad chicken, chettinad mutton masala, chettinad muttai kulambu and chettinad fish curry.

Ingredients

• DRY RED CHILLIES – 10 NOS.

• CORIANDER SEEDS – 1 TBSP

• CHANNA DHAL – 1 TSP

• PEPPERCORNS – 1 TSP

• FENNEL SEEDS – 1 TSP

• CUMIN SEEDS – 1 TSP

• BAY LEAF – 2 NOS.

• CINNAMON STICK – 2 INCH

• CLOVES – 5 NOS.

• CARDAMOM – 5 NOS.

• STONE FLOWER – 2 NOS.

• KAPOK BUDS – 2 NOS.

• JAVITHRI – 1 NO.

• STAR ANISE – 1 NO.

• CURRY LEAVES – 15~20 NOS.

Directions

• Heat a pan, and add all the ingredients to it. On medium-low flame, dry roast it until it turns warm and aromatic. It takes around 3~5 minutes on medium-low flame.
• Once it turns warm and aromatic, transfer it to a plate, and let it cool down completely.
• Once it cools down completely, transfer it to a clean and dry blender and blend it to a fine powder.
• CHETTINAD MASALA IS READY.

Notes

• PRO TIPS:
  Roast the ingredients only until it gets warm. Roasting it for a long time might alter the taste and flavor.
  Once the ingredients are roasted, transfer them to a plate immediately.
  Blend them only after the ingredients are cooled completely.
  Store them in a clean and dry air-tight container for a longer shelf-life.
  
• NOTE:
  It can either be stored at room temperature for about 2 months or in the refrigerator for about 6 months.