Follow these steps for perfect results
Coriander Seeds
Whole
Cumin Seeds
Whole
Dry Red Chillies
Whole
Ajwain
Whole
Star Anise
Whole
Cardamom
Pods/Seeds
Cinnamon Stick
Whole
Cloves
Whole
Fennel Seeds
Whole
Black Peppercorns
Whole
Methi Seeds
Whole
Poppy Seeds
Whole
Mace
Whole
Heat a skillet on low-medium heat.
Add coriander seeds, cumin seeds, red chillies, carom seeds, star anise, cardamom, cinnamon, cloves, fennel seeds, peppercorns, fenugreek seeds, poppy seeds, and mace to the skillet.
Dry roast the spices until fragrant, approximately 8-10 minutes.
Turn off the heat and let the roasted spices cool to room temperature.
Transfer the cooled spices to a mixer-jar.
Grind the spices into a fine powder.
Store the Chettinad masala powder in an airtight container for up to 3-4 months.
Expert advice for the best results
Roast the spices on low heat to prevent burning.
Ensure the spices are completely cooled before grinding.
Store in an airtight container to maintain freshness and potency.
Everything you need to know before you start
5 mins
Can be made well in advance
N/A - spice blend
Use in Chettinad curries
Sprinkle on dosas and idlis
Add to vegetable stir-fries
Complements the spices
Discover the story behind this recipe
Key spice blend in Chettinad cuisine
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