Chettinad Masala (Homemade Curry Powder Recipe) - Flavours Treat (2024)

FAQs

How many spices are in Chettinad? ›

In Chettinad food, major spices used include anasipoo (star aniseed), kalpasi (a lichen), puli (tamarind), milagai (chillies), sombu (fennel seed), pattai (cinnamon), lavangam (cloves), punnai ilai (bay leaf), karu milagu (peppercorn), jeeragam (cumin seeds), and venthayam (fenugreek).

At the heart of Chettinad cuisine lies its exquisite spice blends. It's famous for its masalas, which are made by grinding a mix of roasted spices such as coriander seeds, cumin, fennel seeds, black pepper, and cinnamon. The star spice of Chettinad cuisine is the fiery red chilli, which adds a bold kick to the dishes.

Curry powder is a mixture of turmeric and other spices that can be blended in mild, medium or hot strengths. The main difference between these blends is that Madras Curry Powder is spicier in taste compared to standard Curry Powder. Both types of curry powder have many of the same ingredients.

Ultimately both curry powder and masala are blended spice mixes that can be added to food to pack a spicy and aromatic kick. In the end, the difference boils down to the different mix of spices, masala being more of a warming aromatic blend and curry powder being more of an earthy blend.

Black Pepper is considered the 'king of spices' and rightfully so. Unlike its perennial companion, salt, which is easily available in any nook and corner of the world, the black pepper owes its origins to Kerala – a state in South India.

Chettinad (also known as Chettinadu) is a region located mainly in the Sivaganga district, which was historically ruled by the Ramnad kingdom of Pandya Nadu and has a small portion extending into the Pudukottai District in Tamil Nadu, India..

What makes Chettinadu cuisine stand out is its ingenious use of freshly ground Chettinadu masala using various spices like fenugreek, star anise, fennel seeds, cinnamon, cloves, bay leaf, peppercorns, and cumin seeds.

Our Southern Chettinad Curry opens up a delicious portal into the magic of Chettinad cuisine and will take your taste buds on a journey across time and spice. The sauce is tomato-based with a touch of coconut and a little heat from black pepper, as well as the sweetness of star anise, cinnamon and fennel seeds.

What is chettinad sauce made of? chettinad cuisine has lots of spices like red chillies, kalpasi, coconut, coriander seeds, cumin seeds, fennel seeds, black pepper, onions, ginger, garlic and gingelly oil.

While curry powder's aromatic qualities are different from garam masala, the former offers a similar complexity of flavors and aromas. Curry powder works well with a wide range of dishes, and includes some of the key ingredients of garam masala. To replace garam masala with curry powder in your recipe, use a 1:1 ratio.

What is curry powder called in India? ›

The confusion may come from a popular Indian dish known as "curry," but that term refers not to the spice blend but to the dish itself, which is made up of a sauce or gravy along with meat and vegetables. The spice blend most often used in an Indian curry is garam masala.

In Indian cookery, masala is a mixture of spices ground into a paste. 2. spice variable noun. A spice is a part of a plant, or a powder made from that part, which you put in food to give it flavour. /masala, masAlA, masaalaa, masālā, msala, msAlA, msaalaa, msālā/

What makes curry spicy? The main ingredient that takes the fieriness up a notch or two (or even a lot more!) is chilli. Whether fresh, powdered or flakes and regardless of the variety, all chillies contain a compound called capsaicin which causes the burning sensation we feel in our mouths when eating something spicy.

Turmeric, Cumin and Allspice

Use 1 teaspoon for every teaspoon of curry powder.

The document discusses several common Indian spices, including red chili powder, turmeric, black pepper, cumin, fennel, cloves, bay leaves, cinnamon, nutmeg, ginger, garlic, saffron, star anise, cardamom, coriander, and curry leaves.

India is the world's largest producer of spices. India is also the world's largest exporter of spices.

There are roughly 40 different spice (and herb) plants of global importance, and many more with local relevance (2). Spices and herbs can be classified into various groups based on flavor (Table 1), the part of the plant where they came from (Table 2), or botanical classification (taxonomy) (3).