Chettinad Masala Recipe
Chettinad Masala Recipe: As a food critic and housewife blogger, I have a deep passion for Indian cuisine and particularly, the flavors of the South Indian state of Tamil Nadu. One of my all-time favorite spice blends is the Chettinad Masala, a fragrant and aromatic blend of spices that brings a burst of flavor to any dish it is added to. The aroma of this spice blend wafts through the air, filling the kitchen with a rich and warm scent, while the taste is bold and savory.
What is Chettinad Masala?
Chettinad Masala is a staple spice blend in the Tamil Nadu region, made from a mix of whole spices that are roasted and ground together. The exact blend of spices may vary from recipe to recipe, but commonly used ingredients include cinnamon, cardamom, cloves, cumin, coriander, red chili powder, and turmeric. This blend is used in a variety of dishes, from meat curries to vegetables, and is prized for its bold flavor and aroma.
Chettinad masala is a traditional spice blend from the Chettinad region of Tamil Nadu, South India. It is known for its fiery heat and complex flavor, making it a popular choice among food enthusiasts and chefs. The blend is traditionally made with a combination of whole spices, which are dry roasted and ground to create a powder.
Chettinad Masala is a staple spice blend in the Tamil Nadu region, prized for its bold flavor and aroma. With various variations available, such as vegan, gluten-free, coconut, and garlic, there is a Chettinad Masala to suit any dietary need or flavor preference. Additionally, the ingredients used in this spice blend are known for their numerous health benefits, making it a great addition to any healthy and delicious meal.
Variations of Chettinad Masala
Chettinad masala can vary in heat and flavor depending on the ingredients and proportions used. Some variations include the use of curry leaves, asafoetida, and fennel seeds. Some variations also include the use of different types of chillies like kashmiri chilli powder, which gives the masala a bright red color but less heat than other chillies. Some variations include:
Chettinad Masala with Coconut: This variation adds a touch of sweetness and creaminess to the spice blend by including grated coconut in the mix. The coconut is roasted along with the other spices and ground together, resulting in a unique and delicious flavor.
Chettinad Masala with Garlic: This variation adds a pungent and savory flavor to the spice blend by including minced garlic in the mix. The garlic is roasted along with the other spices and ground together, resulting in a bold and delicious flavor.
Nutrition – Chettinad Masala
Chettinad masala is a rich source of antioxidants and anti-inflammatory compounds thanks to the whole spices used in the recipe. The spices also contain high amounts of dietary fibers, minerals, vitamins, and other essential nutrients which are beneficial for overall health.
The ingredients used in Chettinad Masala are known for their numerous health benefits. For example, cinnamon is known for its anti-inflammatory properties, cardamom is known for its digestive benefits, and turmeric is known for its antioxidant properties. When used in cooking, Chettinad Masala adds a burst of flavor and aroma, as well as a host of health benefits, to any dish it is added to.
Step by Step Chettinad Masala Recipe
Chettinad Masala Recipe
Ingredients
- 10 grams coriander leaves / cilantro
- 5 grams Cumin (Jeera)
- 5 grams Fennel (Saunf)
- 4-5 dried red chilli
- 5 grams black pepper
- 2 Star anise
- 5 grams poppy seeds / khus khus
- 2 inch cinnamon
- 3 Cloves
- 3 Green cardamom
- 2 black cardamom
- 5 grams Sesame seeds
- 2 bay leaf / tej patta
- 1 Mace javitri
- 5 grams fenugreek seeds / methi seeds
- 5 grams coconut
Instructions
Preparation
- Measure and Ready: Begin by measuring all the spices as per the quantities mentioned. Lay them out on a plate or tray.
- Grate the Coconut: If using, grate the coconut finely and set aside.
Cooking
- Dry Roasting: In a heavy-bottomed pan, dry roast the coriander seeds, cumin seeds, fennel seeds, dry red chilies, and peppercorns on low flame. Stir occasionally until the spices release a pleasant aroma. This should take about 2-3 minutes.
- Add Remaining Spices: Add the star anise, poppy seeds, cinnamon, cloves, both types of cardamom, sesame seeds, bay leaves, mace, and fenugreek seeds. Continue to roast, ensuring the spices don't burn.
- Coconut Addition: If you're using coconut, add it last and roast until it turns slightly golden.
- Cooling: Once all the ingredients are roasted well, turn off the flame and allow the mixture to cool down completely.
- Grinding: Transfer the cooled spices to a grinder or a spice mill and grind them into a fine powder.
Notes & Tips
- The Chettinad masala powder can be stored in an airtight container for up to 6 months.
- Adjust the amount of dry red chillies according to your preference for heat.
- Some variations also include the use of coconut milk to give the dish a more creamy texture.
- Storage: Store the Chettinad masala in an airtight container to maintain its freshness and aroma. It should keep well for up to a month.
- Usage: You can use this masala in various Chettinad dishes like chicken curry, vegetable stir-fries, and more.
- Intensity: The number of red chilies can be adjusted based on your heat preference.
- Coconut Factor: While the addition of coconut is optional, it does impart a distinctive Chettinad flavor to the masala
Nutrition Information (Note: Approximate)
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