Chettinad Curry Powder Recipe

This will get some debate going, but this is only MY recipe, and not guaranteed to be better than your Mum's, Sister's, Grandmother's recipe etc. If you feel I've made a mistake, please let me know. I WILL try your version.

CHETTINAD CURRY POWDER

Roast:

                                             5 pc                      Cardamom Pods (Black /Tamil)

                                             10 sm                   Chillies (dried)

               1tsp       5g                                         Chilli Powder

                                             ½ pc                      Cinnamon Stick

                                             5 pc                      Cloves

               2tsp       5g                                         Coconut (desiccated)

               2tsp       10g                                      Coriander Seeds

               1tsp       5g                                         Cumin Seeds

                                             10 pc                    Curry Leaves (dried)

               1tsp       5g                                         Fennel Seeds

                                             1 pc                      Nutmeg

                1 tsp     5g                                         Black Peppercorns

               2tsp       5g                                         Poppy Seeds (white)

                                             1 pc                      Star Anise

               1tbs       5g                                         Stone Flower – Kalpasi 

                                             1 pc                       Bay Leaf

Add:

               1tsp       5g                                         Garlic Powder

               1tsp       5g                                         Ginger Powder

               1tsp       5g                                         Turmeric Powder

                                             1 pinch                 Asafoetida

Grind 

Store

Chettinad Curry

This is one of my favourite Indian curries! From the Chettinad region of Tamil Nadu, it has so many flavours and ingredients, no recipe can be truly authentic.

I first tried it in Kanniyakumari, then in Madurai and again in Thanjavore and Mahabalipuram… Every dish was slightly different. It's pungent, fragrant, spicy... the best mix.

Commercially sold, I think it's closest to the common place Madras Curry Powder commonly sold in shops.

Here's my take on it...

In the photo I forgot to add in black peppercorns, bay leaf and asafoetida...

Best served with Chicken? What do you think..?

I'll add recipe in the next post...