Chettinadu Masala


The perfect masala powder for use in Chettinadu roasts & curries. The powder can be prepared and stored in a jar for a long period of time since there is no oil or water involved in it’s preparation


24 Cardamom pods

42 Cloves

12 Star anise (whole)

6 Cinnamon sticks (2 inch length pieces)

12 tsp Fennel seeds (saunf/ Perumjeerakam)

3 tsp Cumin seeds (jeera)

8 tsp Black Stone Flower (Kalpaasi/ Dagad ke phool)



  1. Bring a dry pan to medium heat (do not use oil)
  2. Add the stone flower, star anise and cinnamon sticks to this and dry roast for 30 seconds until fragrant
  3. Reduce the heat to low and add the remaining whole spices to this and dry roast until the fennel change color to light brown
  4. Turn off heat and let cool
  5. Once cooled, use a spice grinder/ coffee grinder/ mixer to grind the dry roasted spices to a fine powder
  6. Transfer to a jar, let cool once more and store in an airtight jar

This recipe makes approximately 8 heaped tablespoons of powder.





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