### TranslatedIngredients: 2 tablespoons Coriander (Dhania) Seeds,1 teaspoons Cumin seeds (Jeera),6 Dry Red Chillies,1/2 teaspoon Ajwain (Carom seeds),1 Star anise,2 Cardamom (Elaichi) Pods/Seeds,1 inch Cinnamon Stick (Dalchini),3 Cloves (Laung),1 teaspoon Fennel seeds (Saunf),6 Whole Black Peppercorns,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Poppy seeds,1/2 inch Mace (Javitri) ### PrepTimeInMins: 5 ### CookTimeInMins: 10 ### TotalTimeInMins: 15 ### Servings: 1 ### Cuisine: Chettinad ### Course: Vegetarian ### Diet: Vegetarian ### TranslatedInstructions: 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.