Chettinad Masala Powder Recipe
A vegetarian Chettinad recipe with tablespoons coriander (dhania) seeds, teaspoons cumin seeds (jeera), dry red chillies. Ready in 15 min, serves 1.
Curated byRamesh Kumar🇮🇳
- 1
To begin making the Chettinad Masala Powder Recipe, heat a skillet on low-medium, add the whole spices - coriander seeds, cumin seeds, red chillies, carom seeds, star anise, cardamom , cinnamon, cloves, fennel seeds, peppercorns, fenugreek seeds, poppy seeds, mace until fragrant
tablespoons coriander (dhania) seeds(2)teaspoons cumin seeds (jeera)(1)dry red chillies(6)star anise(1)cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(1)cloves (laung)(3)fennel seeds (saunf)(1 teaspoon)whole black peppercorns(6)methi seeds (fenugreek seeds)(1/4 teaspoon)poppy seeds(1 teaspoon)inch mace (javitri)(1/2) - 2
This will take about 8-10 minutes
- 3
Turn off the flame
- 4
Once the roasted Chettinad masala powder ingredients has cooled down to room temperature, transfer to a mixer-jar and grind until you get a fine powder
- 5
Store the Chettinad masala powder in an airtight container and can be used for upto 3-4 months
Nutrition Facts
Per serving
Rate this recipe
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Chettinad Masala Powder Recipe
A vegetarian Chettinad recipe with tablespoons coriander (dhania) seeds, teaspoons cumin seeds (jeera), dry red chillies. Ready in 15 min, serves 1.
Curated byRamesh Kumar🇮🇳
Directions
5 steps- 1
To begin making the Chettinad Masala Powder Recipe, heat a skillet on low-medium, add the whole spices - coriander seeds, cumin seeds, red chillies, carom seeds, star anise, cardamom , cinnamon, cloves, fennel seeds, peppercorns, fenugreek seeds, poppy seeds, mace until fragrant
tablespoons coriander (dhania) seeds(2)teaspoons cumin seeds (jeera)(1)dry red chillies(6)star anise(1)cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(1)cloves (laung)(3)fennel seeds (saunf)(1 teaspoon)whole black peppercorns(6)methi seeds (fenugreek seeds)(1/4 teaspoon)poppy seeds(1 teaspoon)inch mace (javitri)(1/2) - 2
This will take about 8-10 minutes
- 3
Turn off the flame
- 4
Once the roasted Chettinad masala powder ingredients has cooled down to room temperature, transfer to a mixer-jar and grind until you get a fine powder
- 5
Store the Chettinad masala powder in an airtight container and can be used for upto 3-4 months
About this recipe
A vegetarian Chettinad recipe with tablespoons coriander (dhania) seeds, teaspoons cumin seeds (jeera), dry red chillies. Ready in 15 min, serves 1.
Nutrition Facts
Per serving (1 serving)
Rate this recipe
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