Chettinadu Masala

Ingredients :

• Coriander seeds : 2 Tblsps
• Fennel seeds : 2 tsps
• Black Pepper : 1 tsp
• Cloves : 5-6
• Cinnamon: a small piece
• Shaha Jeera/ Cumin : 1/2 tsp
• Dagad Phool :small piece
• Khaskhas/Poppy seeds : 1/2 tsp
• Kashmiti Red chillies : 8
• Shredded coconut : 1/4 bowl/2-3 Tbslps

Procedure:

• Dry Roast all the spices (mentioned above) and red chillies  on medium heat using very little oil.
• Then add shredded coconut and roast again until it turns brown.
• Cool down and grind to a coarse powder in blender.
• Then add some water (4 tsps) and grind into a coarse paste.
• Add more water  if required and grind into a thick paste.
• Note: This paste appears a little coarse and not smooth. That is Ok.
• Use in Chettinadu Chicken / Chettinadu fish recipes.
• Tip : This masala is added to the chicken/fish gravy not during marination but after the chicken/fish pieces are cooked. Use Sambar masala for marination for Chettinadu recipes.