Chettinad Masala is a special spice mix from the chettinad cuisine which can be used for many dishes.You can use it for biryani,gravies,dry curries etc.All the ingredients are roasted, grinded and this masala is so flavourful and aromatic.You can make this and store it for about a month and can be used for many dishes. You can make this masala powder in small batches and store to retain its flavour.Amma used to make it fresh for every dish as and when she needs but I usually make in small batches and store.
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Variations
Most of the spices used here are the main spices in Chettinad Cuisine so I wouldn’suggest for alternates. If you don’t get poppy seeds and stone flower,you can skip that alone but sure the flavour will differ.
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How to make Chettinad Masala
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Expert Tips
You can even dry roast the ingredients without adding oil. You can skip oil if you want while roasting but I would suggest to add little atleast for it to get roasted well without getting burnt. This masala powder stays well for about a month in room temperature. This chettinad masala can be used for biryani,gravies,dry curries. Use clean dry mixer jar everytime Also use clean dry container to increase shelf life.
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