Key facts
| From | Tamil Nadu |
|---|---|
| Stays fresh | 3 months · check your jars |
| Used in | 1 of our dish |
Ingredients
- 15 g Coriander seed
- 8 g Black pepper
- 5 g Fennel seed
- 4 g Cumin
- 8 g Dried red chillies
- 2 g Star anise
- 2 g Stone flower
- 2 g Kapok buds
- 3 g Cinnamon and cassia
- 2 g Cloves
- 2 g Green cardamom
Method
- Roast in a little oil until fragrant.
- Grind, or grind fresh with roasted coconut for a paste.
Keeps two months.
- Best ground fresh just before cooking.
Families and regions make this differently. Treat these amounts as a starting point and adjust to your taste.
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Frequently asked questions
What is in chettinad masala?
Coriander seed, black pepper, fennel seed, cumin, dried red chillies, star anise, stone flower, kapok buds, cinnamon and cassia, cloves, green cardamom.
How long does homemade chettinad masala keep?
Keeps two months.
How do I use chettinad masala?
Ground into a paste with coconut for Chettinad chicken and vegetable curries.
Made Chettinad masala? Rate the recipe.
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