This is the basic aromatic masala / spice mix to prepare any Chettinad recipes. Known for its hot and spicy dish, they are extremely delicious and can be had with both rice and any Indian flat bread. All the spices mentioned below are first dry roasted and then ground to a fine powder. This is then stored in air tight containers for later use.
- 2-3 tbsp. coriander seeds
- 8-10 dry red chilies
- 2-3 green cardamoms
- 1" cinnamon
- 5-6 cloves
- 1 tbsp. cumin seeds
- 2 tbsp. fresh grated coconut
- 1 javitri
- 1 tbsp. stone flower
- 2 marathi moggu
- 1 star anise
- 1/4 tsp. fenugreek seeds
- 1/2 tsp. pepper corns
- 1 tbsp. fennel seeds
Dry roast the coconut first till light brown. Then add rest of the ingredients and saute for a minute on a low flame or till you get a nice aroma coming through. Keep aside to cool. Then grind into a fine powder and store in an air tight container.
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