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
Ingredients
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)
Recipe
- Bring a dry pan to medium heat (do not use oil)
- Add the stone flower, star anise and cinnamon sticks to this and dry roast for 30 seconds until fragrant
- Reduce the heat to low and add the remaining whole spices to this and dry roast until the fennel change color to light brown
- Turn off heat and let cool
- Once cooled, use a spice grinder/ coffee grinder/ mixer to grind the dry roasted spices to a fine powder
- 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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