Chettinad Masala Powder

Annam's Chettinad Masala Powder, also known as Chettinad Masala Podi, is a traditional blend of spices that captures the essence of Chettinad cooking. Coriander, fennel, black pepper and curry leaves give chicken, mutton, fish and vegetable dishes their bold, aromatic Chettinad flavour.

Best for: Chettinad chicken, mutton and fish gravy, prawn and crab masala, egg masala and mushroom masala.

Ingredients: Coriander, Red Chilli, Fennel, Cumin, Black Pepper, Cinnamon, Clove, Curry Leaves, Turmeric and Rice.

Why choose Annam's

• Free from added chemicals and pesticides
• No added artificial colours, fillers or preservatives
• No onion or garlic
• Made in small batches

How to use

Heat oil and sauté curry leaves and onions until golden. Add 4–5 teaspoons of Annam's Recipes Chettinad Masala Powder for every 500 g of vegetables or protein. Cook well to bring out the flavours.

Storage and shelf life

Best before 6 months from the date of packing. Store in an airtight container in a cool, dry place, away from sunlight, and always use a dry spoon. Kept in an airtight container in the refrigerator, it stays fresh for up to 12 months.

Frequently asked questions

Is Chettinad Masala Powder the same as Chettinad Masala Podi?
Yes. Chettinad Masala Podi is the Tamil name for the same blend.

How is it different from Curry Masala Powder?
Both are Chettinad-style blends. Chettinad Masala Powder includes curry leaves and rice, while Curry Masala Powder includes cardamom and stone flower.

Does it contain onion, garlic or fennel?
It contains no onion or garlic. Fennel is one of its ingredients.

Does it contain artificial colour or preservatives?
No. It has no added artificial colours, fillers or preservatives.

How long does it stay fresh?
6 months from packing at room temperature. Stored airtight in the refrigerator, it can last up to 12 months.

You may also like: Curry Masala Powder · Kulambu Chilli Powder · Garam Masala Powder · Sambar Powder