Chettinad Masala

This paste sounds great and you can have powder or paste depending on coconut..yehhhh way to go πŸ˜‰

Madraasi - a tamilian tales

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…

Chettinad Masala Chettinad Masala


  • Black pepper – 2 tsp
  • Red chilies – 8 nos
  • Cumin seeds – 1 Β½ tbsp.
  • Dry coconut or…

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3 thoughts on “Chettinad Masala

    1. blondieaka Post author

      Neither had I which was why I reblogged it as it sounds good and depending on wether you prefer powder or paste as well ..a great recipe and one I will try and I can use curry leaves and ai DON’T COME ACROSS MANY RECIPES USING THOSE

      Yes it is and added bonus is paste or powder, can’t be bad so will certainly be trying this and can use my curry leaves and I don’t have many recipes using those..Thank you for the visit and the follow and good luck with your new blog πŸ™‚

      Liked by 1 person


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