Chettinad Masala Recipe
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.
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)
Nutrition Facts
Chettinad Masala Recipe
Amount per Serving
Calories
38
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Sodium
7
mg
0
%
Potassium
191
mg
5
%
Carbohydrates
7
g
2
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
2
g
4
%
Vitamin A
307
IU
6
%
Vitamin B1
0.05
mg
3
%
Vitamin B2
0.04
mg
2
%
Vitamin B3
1
mg
5
%
Vitamin B5
0.1
mg
1
%
Vitamin B6
0.2
mg
10
%
Vitamin C
44
mg
53
%
Vitamin E
0.3
mg
2
%
Vitamin K
6
µg
6
%
Calcium
63
mg
6
%
Iron
2
mg
11
%
Magnesium
28
mg
7
%
Zinc
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.