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Sunday, April 3, 2016

Chettinad Masala

Chettinad Masala is fresh ground spice blend that you can use while cooking Chettinad curries, especially the dry ones. Coconut is added to the gravy ones but this is a handy masala.

Preparation Time: 5 minutes 
Cook Time: 2 minutes 
Makes : 1/2 cup

Ingredients:
Coriander Seeds/Dhanialu : 3 tablespoons
Cumin seeds/ Jeera : 1 teaspoon 
Dry red Chili: 6
Fennel seeds/Saunf : 1 tablespoon 
Cinnamon: 1" stick 
Black stone flower: 2 pieces 
Green cardamom/Elachi: 4
Cloves/Laung: 4
Black pepper: 1/2 teaspoon 
Star Anise : 1

Method:
Dry roast all the ingredients, cool them off and grind them into a fine powder. Store in an airtight container for 2 weeks to keep the flavor and freshness.





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2 comments:

  1. A Kamalika KrishmyApril 5, 2016 at 2:23 PM

    Amara... to which veggies can we add this masala too

    ReplyDelete
    Replies
    1. Amara’s cookingApril 7, 2016 at 1:08 PM

      You can use the masala for non-veg curries and veggies like potatoes, cauliflower...

      Delete

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