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    Home » Recipes » Spice blends

    Chettinad Masala (Homemade Curry Powder Recipe)

    Published: Oct 25, 2018 · Modified: Feb 2, 2023 by Geetha Priyanka · 20 Comments

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    pin image with text overlay on red background showing spice blend on a marble along with whole spices placed next to it.
    pin image with pink text overlay on top and bottom showing chettinad masala on a marble along with whole spices placed next to it.
    pin image with green text overlay on top showing dark coloured spice powder on a marble along with whole spices placed next to it.
    pin image with text overlay on top and bottom on green background showing chettinad powder from open jar on a marble along with whole spices placed behind it.
    chettinad masala powder recipe
    pin image with text overlay on top showing chettinad powder from open jar on a marble along with whole spices placed behind it.

    Chettinad Masala - an essential spice blend of Chettinad cuisine, renowned for its intense flavour and aroma. Homemade curry powder made by roasting and grinding various aromatic spices. 

    chettinad-masala

    As always, you will find the full ingredients list with measurements and detailed recipe instructions in a separate recipe box underneath the text section. To bypass the text section choose “SCROLL TO RECIPE” or “PRINT RECIPE” or click the “SCROLL TO VIDEO” option to watch the full video of this recipe. All options are located at the beginning of the post.

    Delectable Chettinad cuisine from southern state Tamil Nadu is considered as one of the spicier and aromatic cuisines in India. One of the most defining aspects of this cuisine is the way spices are used in the food. Though the spices used in different dishes are all same, the aroma, flavour and the taste they provide to dish is extremely different. 

    2 MOST ESSENTIAL SPICES USED TO ELEVATE THE FLAVOUR 

    Kalpasi/black stone flower/dagad phool and Marati moggu/kapok buds are two important and unusual spices used in the Chettinad masala recipe that adds magic to the dish prepared from this spice blend and lifts the flavours from ordinary to extraordinary. These two are underrated spices that most of them tend to ignore to use in homemade spice powder. I would suggest not to skip or substitute these spices in this spicy curry powder recipe. 

    Check out the delicious Vegetable Chettinad recipe made using this Chettinad masala.

    NECESSITY TO DRY ROAST SPICES 

    All the spices are dry roasted on medium-low flame until fragrant and ground to a powder. Dry roasting spices help to remove moisture and release the volatile oil that provides intense flavour to the dish. Poppy seeds help to thicken curry sauce.  A perfect blend of freshly ground spice brings out the well-balanced flavours and elements of the dish to tantalise individual's taste buds.

    How to store Chettinad masala? 

    This spicy curry powder stays good for up to 3 - 4 months in fridge. Later it loses its aroma gradually. For longer shelf-life consider storing it in freezer. 

    Store this homemade spicy curry powder in a clean and dry air tight container, preferably glass container. 

    Watch how to make Chettinad Masala

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    Ingredients

    Dry Red Chillies: 5

    Marathi Moggu/Kapok Buds: 2

    Star Anise: 1

    Black Peppercorn: 1 tbsp

    Poppy seeds (optional): 2 tbsp

    Coriander seeds: 1 tbsp

    Fennel seeds: 1 tsp

    Mace/Javithri: 1

    Green Cardamom: 3

    Cassia bark / Dalchini: 2 inches

    Cloves: 4

    Kalpasi/Black stone flower: 1 tsp/around 1 gm.

    Desiccated Coconut:1 tbsp

    Instructions

    To begin with heat shallow frying pan on medium low heat, dry roast peppercorns, red chillies, cloves, cardamom, cassia/dalchini, star anise, marathi moggu, mace for 2-3 minutes or until fragrant.

    Now add coriander seeds, poppy seeds, fennel seeds and roast for further 4-5 minutes, stirring regularly.

    Finally add desiccated coconut and roast for a minute and turn off the heat.

    chettinad-masala-recipe

    Allow the spices to cool down to room temperature and grind them to a powder.

    chicken-chettinad-masala-recipe

    Store this homemade curry powder in a clean and dry air tight container, preferably glass container.

    chettinad-masala

    Notes

    Poppy seeds contribute to the thickness of the sauce/gravy, you may skip it if it's not available or if you do not like them.

    Kapok buds and black stone flower are most essential spices in this recipe, do not skip them.

    I have used spicy variety red chillies, increase the quantity if you are using kashmiri chillies or any mild variety chillies.

    Roast spices on medium low flame, keep stirring to avoid burning of spices.

    This spicy curry powder may be stored upto 3-4 months.

    You may substitute desiccated coconut with coconut powder or dry coconut flakes. Alternatively, you may skip desiccated coconut in this recipe, instead add coconut powder in the sauce/gravy while cooking. 

    More Homemade Spice Powder recipes to try

    Bisi Bele Bath Powder

    Biryani Masala Powder

    Sambar Masala

    Instant Sambar Premix

    chettinad masala with spices on white table

    Chettinad Masala | Spicy curry powder

    Chettinad Masala is a spice blend made by roasting and grinding various spices. Marvalous and delectable chettinad cuisine from southern state Tamil Nadu is popular worldwide.
    5 from 10 votes
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    Course: Spice Blends
    Cuisine: Indian, South Indian
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 1 small jar
    Calories: 205kcal
    Author: Geetha

    Video

    Ingredients

    1 cup = 250ml ; 1 tablespoon = 15ml ; 1 teaspoon = 5ml

    • 5 Dry Red Chillies
    • 2 Marati Moggu / Kapok buds
    • 1 Star Anise
    • 1 tablespoon Black Peppercorn
    • 2 tablespoon Poppy seeds (optional)
    • 1 tablespoon Coriander seeds
    • 1 teaspoon Fennel seeds
    • 1 Mace / Javithri
    • 3 Green Cardamom
    • 2 inch Cassia bark / Dalchini
    • 4 Cloves
    • 1 tsp (around 1 gm) Kalpasi / Black stone flower
    • 1 tablespoon Desiccated Coconut

    Instructions

    • To begin with heat shallow frying pan on medium low heat, dry roast peppercorns, red chillies, cloves, cardamom, cassia/dalchini, star anise, marathi moggu, mace for 2-3 minutes or until fragrant.
    • Now add coriander seeds, poppy seeds, fennel seeds and roast for further 4-5 minutes, stirring regularly.
    • Finally add desiccated coconut and roast for a minute and turn off the heat.
    • Allow the spices to cool down to room temperature and grind them to a powder.
    • Store the chettinadu masala powder in a clean and dry air tight container, preferably glass container.

    Notes

    Poppy seeds contribute to the thickness of the sauce/gravy, you may skip it if it's not available or if you do not like them.
    Kapok buds and black stone flower are the most essential spices in this recipe, try not to skip them.
    I have used spicier red chillies, increase the quantity if you are using kashmiri chillies or any mild variety chillies.
    Roast spices on medium-low flame, keep stirring to avoid burning of spices.
    This spice curry powder can be stored for up to 3-4 months.
    You may substitute desiccated coconut with coconut powder or dry coconut flakes. Alternatively, you may skip desiccated coconut in this recipe, instead add coconut powder in the sauce/gravy while cooking. 
     
    ** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.

    Nutrition

    Calories: 205kcal | Carbohydrates: 23g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Sodium: 24mg | Potassium: 495mg | Fiber: 13g | Sugar: 1g | Vitamin A: 216IU | Vitamin C: 3mg | Calcium: 420mg | Iron: 6mg
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    1. Sonia

      October 12, 2019 at 6:27 am

      I made chicken curry with this masala. Was superb. My husband loved it. Although I didn't have a couple of the ingredients, it was still very good. For 1.5kg of chicken, I ground twice the amount of the ingredients!

      Reply
      • Geetha Priyanka

        October 13, 2019 at 3:53 pm

        Thank you so much for your feedback, Sonia. I'm so glad you liked this recipe.

        Reply
    2. Sasmita Sahoo Samanta

      November 02, 2018 at 7:55 am

      Homemade spice blends are always a hit. This recipe sounds so flavorful, Surely try

      Reply
      • Geetha Priyanka

        November 06, 2018 at 9:52 pm

        Thank you.

        Reply
    3. Lata Lala

      November 02, 2018 at 6:42 am

      5 stars
      Homemade masalas are always a good option over ready-made ones. Chettinad masala sounds flavoursome and thanks for sharing it.

      Reply
      • Geetha Priyanka

        November 06, 2018 at 9:52 pm

        So true Lataji...

        Reply
    4. Jagruti Dhanecha

      November 01, 2018 at 9:40 pm

      Homemade masala always best and I can imagine of the aroma of this freshly ground Chettinad masala.

      Reply
      • Geetha Priyanka

        November 06, 2018 at 9:53 pm

        Glad to know.

        Reply
    5. Mayuri Patel

      November 01, 2018 at 8:04 pm

      5 stars
      I feel as though I can actually smell the fresh fresh masala. Haven't heard of kapok buds..its a new ingredient for me. However, I'm glad I get to learn about new ingredients.

      Reply
      • Geetha Priyanka

        November 06, 2018 at 10:00 pm

        Happy to know through this post you learned about new spice. Kapok buds is an essential ingredient used in most of the karnataka and chettinad spice blends.

        Reply
    6. Soma

      November 01, 2018 at 12:01 pm

      5 stars
      Love these kind of homemade spice blends the recipe sounds so flavourful have to try

      Reply
      • Geetha Priyanka

        November 06, 2018 at 10:00 pm

        Thank you.

        Reply
    7. Shobha Keshwani

      November 01, 2018 at 2:22 am

      I love Chettinad Cuisine.. I always keep this masala handy at home.. ..simply love adding it to some stir-frys also

      Reply
      • Geetha Priyanka

        November 06, 2018 at 10:01 pm

        Glad to know Shobhaji.

        Reply
    8. dhwani mehta

      October 31, 2018 at 5:23 pm

      5 stars
      I love this masala, especially with Potatoes and Cauliflower. You explained this recipe very well. Thanks 🙂

      Reply
      • Geetha Priyanka

        November 06, 2018 at 10:02 pm

        Thanks a lot.

        Reply
      • Elizabeth Cook

        May 15, 2021 at 8:44 pm

        When do you add the black stone flower (Kalpasi)?

        Reply
        • Priyanka

          May 18, 2021 at 9:21 pm

          Toast it along with red chillies and other spices.

          Reply
    9. Freda

      October 31, 2018 at 5:19 pm

      5 stars
      I love chettinad masala, so flavorful and makes anything taste delicious! Great recipe :)!

      Reply
      • Geetha Priyanka

        November 06, 2018 at 10:02 pm

        Thank you.

        Reply

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