Chettinad Masala Powder Recipe

Chettinad Masala Powder Recipe, a flavourful traditional masala, that is made by dry roasting whole spices and grinding them to a fine powder.  The masala uses spices such as cinnamon, cloves, cardamom, star anise, all of which have distinct flavours that  they contribute to this spice mix.  Course : Ingridients : 2 tablespoons Coriander (Dhania) Seeds 1 teaspoons Cumin seeds (Jeera) 6 Dry Red Chillies 1/2 teaspoon Ajwain (Carom seeds) 1 Star anise 2 Cardamom (Elaichi) Pods/Seeds 1 inch Cinnamon Stick (Dalchini) 3 Cloves (Laung) 1 teaspoon Fennel seeds (Saunf) 6 Whole Black Peppercorns 1/4 teaspoon Methi Seeds (Fenugreek Seeds) 1 teaspoon Poppy seeds 1/2 inch Mace (Javitri) Instructions To begin making the Chettinad Masala Powder Recipe, heat a skillet on low-medium, add the whole spices - coriander seeds, cumin seeds, red chillies, carom seeds, star anise, cardamom , cinnamon, cloves, fennel seeds, peppercorns, fenugreek seeds, poppy seeds, mace until fragrant. This will take about 8-10 minutes. Turn off the flame. Once the roasted Chettinad masala powder ingredients has cooled down to room temperature, transfer to a mixer-jar and grind until you get a fine powder. Store the Chettinad masala powder in an airtight container and can be used for upto 3-4 months.