Originating from the historical town of Chettinad from the district of Tamil Nadu, A heady, robust, full-flavoured spice blend that reflects the vibrant culture of its origin town.
Heavily spiced yet cleverly balanced which makes the overall flavour complex and warming instead of blow-your-head-off spicy. Perfect with flavours Southern India such as fresh curry leaves, tamarind and coconut.
Chettinad Masala Spice Mix
Course: SpicesCuisine: IndianDifficulty: EasyServings
4
servingsPrep time
10
minutesIngredients
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp ajwain seeds
1 tbs fennel seeds
1 tbsp poppy seeds
1 tbsp fenugreek seeds
1 tbsp black peppercorns
4 cloves
4 green cardamom pods
6 dried red chillies
1 cinnamon stick
1/2 inch-piece mace
1/2 tsp stone flower
Directions
- Place all the spices in a dry pan over a medium heat and toast until they begin to release they’re aromas and turn slightly darker. Shake around and keep a watchful eye so that they do not burn.
- Remove from the heat immediately and transfer to a bowl to cool. Grind to a course powder using a spice grinder or coffee grinder.
- Use immediately or store in an airtight jar and use within a month for maximum freshness.
