Chettinad masala powder

CHETTINAD MASALA POWDER

INGREDIENTS

• Green cardamom – 3
• Cloves – 3
• Cinnamon – a small piece
• Star anise – 1
• Jeera – 1 tsp
• Fennel seeds / saunf – 11/2  tsp
• Khus khus – 2 tsp OR 6 cashews
• Coriander seeds – 2 tbsp
• Pepper – 1 tsp
• Red chilli – 8 or as per taste
• Grated coconut – 1/2 cup
• Methi seeds – ¼ tsp
• Javitri – a small piece [optional ]
• Ajwain – ½ tsp [optional ]

PREPARATION

1. Dry roast chilli first ,remove and keep aside .
2. Now roast the other ingredients till aromatic on very low flame  .
3. *** Important tip – pls roast the spice on low flame till aromatic ,it should not burn .
4. Now add the grated coconut ,stir and fry  .
5. Once it cools, grind it into a fine pwdr .This pwdr can be stored for few days in fridge .As we are adding coconut ,it remains fresh for few days in fridge . Coconut acts as thickening agent in the gravy  .
6. For storing  for a long time , avoid coconut .
7. The above quantity is enough to cook around 600 to 750 gms of chicken or mutton .
8. This masala goes well for both veg and non veg recipes. For veg recipes ,add less masala pwdr.

Click on the links for Chettinad recipes –

https://maryzkitchen.com/chettinad-mutton-gravy/

https://maryzkitchen.com/chettinad-egg-drop-curry/

https://maryzkitchen.com/chettinad-chana-masala/

https://maryzkitchen.com/chettinad-chicken-curry/

https://maryzkitchen.com/chettinad-fish-fry/

https://maryzkitchen.com/chettinad-fish-curry/

https://maryzkitchen.com/chettinad-egg-curry/

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