Chettinad Masala is spicy masala powder made at home by roasting and grinding various indian spices. Chettinad Masala is used in Chettinad Cuisine which belongs to the Chettinad region of Tamil Nadu state in South India. Chettinad cuisine is one of the spiciest and the most aromatic in India.
Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas, and topped with a boiled egg that is usually considered essential part of a meal.
I always loved Chettinad cuisine and majorly because of my love for spices. In Sunnyvale, Aachi Appakadai is my favorite Chettinad Cuisine restaurant where i dine atleast once a month to enjoy their famous mutton soup and fish fry. Recently i also took parents to this place and they loved it too
Here is the recipe which I adapted from Indian Khana. It turned out great and used it for making my Prawns Chettinad Curry
Cumin Seeds (Jeera) – 1/2 tsp
Fennel Seeds (Saunf) – 1/2 tsp
Aniseed/Carom Seeds (Ajwain) – 1/2 tsp
Poppy Seed (Khaskas) – 1 tsp [ I didn’t use]
Fenugreek Seeds (Methi dana) – 1/4 tsp
Coriander Seeds (Khada Dhaniya) – 1 tsp
Pepper Corn (Kalimrich) -8-9
Dry Red Chilli (Sukhi Lal Mirch) – 2
Cinnamon (Dalchini) -1/2″ pieces
Cloves (Lung) – 2
Green Cardamom (Hari Elachi) – 2
Mace ( Javitri) – Small Piece
Dry roast the above ingredients and grind into a fine powder.
You can use this masala in various chettinad curries both veg and non veg.