Ingredients: tablespoons Coriander (Dhania) Seeds, teaspoons Cumin seeds (Jeera), Dry Red Chillies, teaspoon Ajwain (Carom seeds), Star anise, Cardamom (Elaichi) Pods/Seeds, inch Cinnamon Stick (Dalchini), Cloves (Laung), teaspoon Fennel seeds (Saunf), Whole Black Peppercorns, teaspoon Methi Seeds (Fenugreek Seeds), teaspoon Poppy seeds, inch Mace (Javitri), Vegetarian diet
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.