This garam masala is used in the Chettinad cuisine from Tamil Nadu area. The uniqueness of the flavour comes from the combination of spices used in the food. This Chettinad masala can be added in any non-vegetarian or vegetarian dishes. This masala can be made in large quantity and stored in airtight container in the refrigerator. You can add 2 teaspoons of this masala in food prepared for 4 persons. The quantity of this masala in the preparation can be reduced or increased as per your preference.
- Curry leaves - 16 nos.
- Fennel seeds - 1 1/2 teaspoon
- Coriander seeds - 3 tablespoon
- Cinnamon - 2
- Red chilies dry - 10 - 12 nos. or lesser if you prefer less spicy food
- Black pepper - 1 teaspoon
- Cumin seeds - 1 teaspoon
- Green Cardamom - 4 nos.
- Oil - 2 teaspoon
Put oil in a pan, when hot add all the spices mentioned above and roast them on a medium flame for few seconds to a minute stirring continuously. When they begin to change color and you get the aroma of the roasted spices take them off the stove, let them cool a bit and then grind them into a rough paste.
Store it in an airtight container in the refrigerator. use as required.