Chettinad Masala

'Garam Masala' or 'Curry Powder'

Chettinad Style

Yield: Apx ½ Cup

Ingredients:
6 Black Peppercorns (Kali Mirch / Kurumilagu)
4-6 Dry Red Chiles (Lal Mirch / Kaindha Milagai) - Kashmiri chiles suggested
3 Whole Cloves (Laung / Lowanga)
2 Green Cardamom Pods (Choti Elaichi / Ellakkai)
2 Mace Blades (Javitri / Jaadipathri)
2 Kapok Buds (Marathi Moggu / Mullilavu) - OPTIONAL
1 inch Ceylon Cinnamon Stick (Dalchini / Pattai)
1 Star Anise (Anasphal / Anashuppu)
2 Tbs Coriander Seed (Dhania Saabut / Kothamalli Vidhai)
1 tsp Cumin Seed (Jeera / Jeeragam)
1 tsp Black Stone Flower (Dagad Phool / Kalpasi)
1 tsp Fennel Seed (Saunf / Shombei)
1 tsp White Poppy Seed (Khus Khus / Kasakassa)
½ tsp Carom Seed (Ajwain / Omum)
½ tsp Black Mustard Seed (Rai / Kadugu)
¼ tsp Fenugreek Seed (Dana Methi / Vendhayam)

Preparation:
1) Place small to medium dry skillet over medium-low heat
2) Add all ingredients to a dry skillet and place over medium-low heat - Dry roast (constantly
moving the spices) for apx 7-9 minutes until slightly darkened and very fragrant
3) Allow to cool completely to room temperature
4) Place toasted ingredients in a mortar and pestle, clean coffee grinder, or spice mill and grind into
a fine powder

Use immediately or store in an air tight container in a cool, dry, dark place for up to 3 months

I have said before that there is no ‘one’ recipe for Garam Masala or ANY masala; in fact, every region,
state, territory, city, town, village, home, family, and cook has their own mixes that they claim as their
own individually tailored to their own tastes.
This recipe for Chettinad Masala is an amalgamation of several that I came across while in the Chettinad
region of the Indian state of Tamil Nadu in Southwest India. I encourage you to experiment and alter the
recipe to your personal taste - Add or omit any individual spice or vary the quantities of any spice - use
this recipe as is or as a guide to customize your own personal Chettinad Masala.
Taz Doolittle www.TazCooks.com