Chettinad Masala is a special dry spice mix used in many dishes made in Chettinad style. Chettind Masala can be used for both vegetarain and nonvegetarain dishes. Let us learn to make Chettinad Masala with step by step pictures and video.
Chettinad Masala is a special spice mix from the chettinad cuisine which can be used for many dishes.You can use it for biryani,gravies,dry curries etc.All the ingredients are roasted, grinded and this masala is so flavourful and aromatic.You can make this and store it for about a month and can be used for many dishes.
You can make this masala powder in small batches and store to retain its flavour.Amma used to make it fresh for every dish as and when she needs but I usually make in small batches and store.
Recipe Index
Variations
- Most of the spices used here are the main spices in Chettinad Cuisine so I wouldn’suggest for alternates.
- If you don’t get poppy seeds and stone flower,you can skip that alone but sure the flavour will differ.
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📖 Recipe Card
Chettinad Masala
Ingredients
- 1 teaspoon gingelly oil
- 5 nos dry red chillies
- 5 nos kashmiri red chillies
- 3 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 2 tablespoon fennel seeds
- 1 teaspoon pepper corns
- 1 one inch cinnamon
- 4 nos cloves
- 4 nos cardamom
- 1 no mace
- 1 no star anise
- 1/2 teaspoon stone flower
- 1 teaspoon poppy seeds
- 1 tablespoon curry leaves
Instructions
- Heat 1 teaspoon oil - Add all the ingredients listed and dry roast until golden and nice aroma comes.
- Cool down completely. Transfer to mixer, grind to semi fine powder.
Notes
- You can even dry roast the ingredients without adding oil.
- You can skip oil if you want while roasting but I would suggest to add little atleast for it to get roasted well without getting burnt.
- This masala powder stays well for about a month in room temperature.
- This chettinad masala can be used for biryani,gravies,dry curries.
- Use clean dry mixer jar everytime
- Also use clean dry container to increase shelf life.
How to make Chettinad Masala
- Heat 1 teaspoon oil – Add all the ingredients listed and dry roast until golden, nice aroma comes.
- Cool down completely.Transfer to mixer, grind to semi fine powder.
Cool down then store in a dry container.
Expert Tips
- You can even dry roast the ingredients without adding oil.
- You can skip oil if you want while roasting but I would suggest to add little atleast for it to get roasted well without getting burnt.
- This masala powder stays well for about a month in room temperature.
- This chettinad masala can be used for biryani,gravies,dry curries.
- Use clean dry mixer jar everytime
- Also use clean dry container to increase shelf life.
vidya
Hi Sharmilee..tried this spice powder. though I did not have mace and stone flower, the aroma was fantastic.. i am a veg and my colleague told me my veggie smelt like beef fry 🙂 thank you for a lovely recipe
Gomathi
Hi mam, i used to check ur chettinad veg biryani.. now i.couldnt find the receipe. can you pls share me
Sharmilee J
This is the recipe
1 cup basmati rice
1 cup mixed vegetables* I used cauliflower, peas, carrot, potato
12 small onions
2 tomato chopped roughly
2 tsp ginger garlic paste
1/4 cup mint leaves loosely packed
2 tbsp coriander Leaves + 2tsp for garnish
1 tsp red chilli powder
1.5 tsp coriander powder
2 tbsp curd
2 tsp oil
1/2 tbsp ghee + 1/2 tbsp to garnish
8 cashews
2 cups water
salt to taste
To roast & grind :
2 cloves
1 cardamom
1/4 inch piece cinnamon
1 tsp pepper corns
1/2 tsp fennel seeds
3 petals star anise
1/2 marathi mokku
To temper:
1 bayleaf
1 slitted green chilli
1/4 tsp kalpasi
Instructions
Take the spices and dry roast it till slightly browned.Cool down and grind it to a semi fine powder.Set aside.
While you start making the gravy, soak rice for 30mins atleast.Get ready with your veggies,onion and tomato.
In a pressure cooker, heat oil+ghee add kalpasi,bayleaf and green chilli.
Then add ginger garlic paste and saute for 2mins.Then add onion , tomato and saute till tomatoes turn mushy.
Then add coriander and mint leaves, saute till it shrinks.
Then add the veggies and mix well.
Add red chilli powder,coriander powder and the spice powder that we made.Saute for few mins.
Add required salt.Then add curd, mix well, it will look like a thick gravy.
Drain water from rice and add it.Give a quick mix.
Add 2 cups and water and pressure cook for 4 whistles in medium flame.
Once pressure releases, take off the weight and place the cooker in a dosa tawa for 3-5mins in low flame and switch off – This step is purely optional but gives a nice fluffy rice. Then open and fluff it up.
Heat ghee in a tadka pan, fry cashews till golden. Add it along with chopped coriander leaves and remaining ghee. Mix well.
Serve hot with onion raita!