Chettinad Masala Powder Recipe
Chettinad Masala Powder Recipe, a flavourful traditional masala, that is made by dry roasting whole spices and grinding them to a fine powder. The masala uses spices such as cinnamon, cloves, cardamom, star anise, all of which have distinct flavours that they contribute to this spice mix.
Ingredients
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2 tablespoons Coriander (Dhania) Seeds
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1 teaspoons Cumin seeds (Jeera)
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6 Dry Red Chillies
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1/2 teaspoon Ajwain (Carom seeds)
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1 Star anise
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2 Cardamom (Elaichi) Pods/Seeds
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1 inch Cinnamon Stick (Dalchini)
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3 Cloves (Laung)
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1 teaspoon Fennel seeds (Saunf)
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6 Whole Black Peppercorns
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1/4 teaspoon Methi Seeds (Fenugreek Seeds)
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1 teaspoon Poppy seeds
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1/2 inch Mace (Javitri)
Instructions
Step 1
To begin making the Chettinad Masala Powder Recipe, heat a skillet on low-medium, add the whole spices - coriander seeds, cumin seeds, red chillies, carom seeds, star anise, cardamom , cinnamon, cloves, fennel seeds, peppercorns, fenugreek seeds, poppy seeds, mace until fragrant
Step 2
This will take about 8-10 minutes
Step 3
Turn off the flame
Step 4
Once the roasted Chettinad masala powder ingredients has cooled down to room temperature, transfer to a mixer-jar and grind until you get a fine powder
Step 5
Store the Chettinad masala powder in an airtight container and can be used for upto 3-4 months