When it comes to south Indian cuisine, Chettinad is one of the most delicious cuisine with spicy, tangy and aromatic cuisine. There are many veg curry, gravy and also non veg curry and masala (fish, poultry and lamb) all these based on a basic masala recipe – Chettinad masala.
Chettinad Masala is a blend of aromatic, spicy and tangy spices. This masala is the base for many chettinad dishes. Both dry coconut and fresh coconut can be used for this masala, when the dry coconut are used the masala comes in the form of powder and when fresh coconut is used the masala comes in the form of paste. The pasty form of masala stays fresh for a week when refrigerated. Let us move on to the recipe…
- Black pepper – 2 tsp
- Red chilies – 8 nos
- Cumin seeds – 1 ½ tbsp.
- Dry coconut or fresh coconut – 1 ½ tbsp.
- Coriander seeds – 2 tbsps
- Bay leaf – 1 no
- Star anise – 2 nos
- Cloves – 4 nos
- Cinnamon (1” inch stick) – 2 nos
- Fennel seeds – 2 tbsp
- Curry leaves – 10 nos
- Dry roast all these ingredients, transfer it to a plate, bring it to room temperature.
- Grind it to a powder if dry coconut or paste if fresh coconut.
- Transfer it to an air-tight box and store in a refrigerator.
Note: This masala can be used for veg curries and non-veg curries (poultry,chicken, egg and seafood).