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.
Prep Time 15 minutes
Total Time 15 minutes
1 cup = 250ml, 1 tbsp = 15ml
Gluten free, Nut free, Vegan
- 5 Dry Red Chillies
- 2 Marati Moggu / Kapok buds
- 1 Star Anise
- 1 tbsp Black Peppercorn
- 2 tbsp Poppy seeds (optional)
- 1 tbsp Coriander seeds
- 1 tsp 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 tbsp Desiccated Coconut
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.
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, try not to skip them.
I have used spicier red chillies, increase the quantity if you are using kashmiri chillies or any mild variety of red chillies.
Roast spices on medium low flame, keep stirring to avoid burning of spices.
You may substitute desiccated coconut with coconut powder or dry coconut flakes.
This spice curry powder can be stored upto 3-4 months.
You may skip desiccated coconut in this recipe, instead add coconut powder in the sauce/gravy while cooking.