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Basic Chettinad Paste | South Indian Restaurant Curry Paste | Tamil Nadu Special Masala |
Tarla Dalal
06 October, 2015
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Table of Content
Basic Chettinad Paste | South Indian Restaurant Curry Paste | Tamil Nadu Special Masala |
Basic Chettinad Paste is the heart of many South Indian restaurant-style curries, known for its bold, aromatic, and spicy character. Originating from the Chettinad region of Tamil Nadu, this Tamil Nadu special masala is a perfect blend of spices, coconut, and seeds that create a robust base for vegetarian dishes. It captures the essence of traditional Chettinad cuisine — a cuisine famous for its complex flavors, balanced heat, and rich textures. From Chettinad mushroom curry to chicken gravy, this versatile paste transforms any dish into an authentic South Indian delicacy.
At its core, this paste combines poppy seeds (khus-khus) and cashew nuts (kaju), which are soaked in warm water to soften them. This combination gives the paste a naturally creamy and nutty base that enhances the texture of the curry. The poppy seeds impart thickness, while cashews lend a smooth richness that balances the intense spices used later in the recipe. Together, they form the perfect foundation for an indulgent yet traditional Chettinad masala.
The strength of Chettinad Paste lies in its freshly roasted spice blend. Whole spices like cumin (jeera), fennel (saunf), coriander (dhania) seeds, cloves (laung), cardamom (elaichi), and cinnamon (dalchini) are gently sautéed in oil until they release their distinct aromas. The addition of Kashmiri red chillies brings vibrant color and mild heat, characteristic of Chettinad cuisine. Finally, freshly grated coconut is added and roasted to a golden hue, infusing the paste with depth and a rich, earthy flavor that lingers beautifully in every bite.
Once cooled, the roasted ingredients are ground together with the poppy-cashew mixture, a little salt, and water to form a smooth, thick paste. This Chettinad curry base can be used immediately for making gravies or stored in the freezer for later use. The paste’s unique balance of spices makes it ideal for a wide range of dishes — from Chettinad Paneer Curryand Vegetable Korma to Pepper Chicken and Fish Curry. Each dish inherits the bold, aromatic flavor of the masala, bringing restaurant-quality taste right into the home kitchen.
For those planning to store it, it’s best to omit fresh coconut and use dry grated coconut (kopra) or substitute it with coconut milk while cooking. This helps the paste retain its freshness and prevents spoilage during refrigeration. When using frozen paste, simply thaw it and add a few tablespoons of coconut milk at the end to revive the authentic Chettinad flavor and creamy texture. The paste can stay good in a deep-freezer for several weeks if stored properly in airtight containers or zip-lock bags.
The Basic Chettinad Paste is more than just a spice mix — it’s a culinary secret that defines one of India’s most vibrant regional cuisines. Its combination of roasted spices, coconut, and nuts gives every dish a distinctive taste that’s rich, spicy, and deeply satisfying. Whether used in a fiery curry or a subtle vegetable dish, this Tamil Nadu special masalaadds warmth and authenticity to every meal, making it an indispensable recipe for anyone who loves the bold flavors of South India.
Tags
Soaking Time
10 Minutes
Preparation Time
10 Mins
Cooking Time
3 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
13 Mins
Makes
0.50 cup
Ingredients
for Basic Chettinad Paste
2 tbsp poppy seeds (khus-khus)
1 tbsp broken cashew nut (kaju)
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1 tsp fennel seeds (saunf)
1 tsp coriander (dhania) seeds
2 whole dry Kashmiri red chilli , broken into pieces
25 mm (1") cinnamon (dalchini)
1/2 cup freshly grated coconut
salt to taste
Method
for Basic Chettinad Paste
- Combine the poppy seeds and cashewnuts in a bowl, add 3 tbsp of warm water and keep aside to soak for 10 minutes. Drain and keep aside.
- Heat the oil in a deep non-stick pan and add the cumin seeds and fennel seeds.
- When the seeds crackle, add the coriander seeds, red chillies, cloves, cardamom, cinnamon and coconut, mix well and sauté on a medium flame for 2 minutes or till you get a pleasant aroma. Keep aside to cool.
- Once cooled, combine the poppy seeds-cashew mixture, roasted mixture , salt and ¼ cup of water and blend till smooth.
- Use as required for recipes or store in deep-freezer in an airtight container or a sealed poly bag.
Storage
- Use this gravy on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, avoid adding coconut as the gravy may get spoilt on storing.
- Pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions. While making the subzi using the stored gravy, thaw and use it as per the recipe.
- Towards the end, add 3 tbsp coconut milk instead of freshly grated coconut, mix well and simmer for 2 to 3 minutes.
Handy tip
- You can use ¼ cup grated dry coconut (kopra) instead of fresh coconut.
Basic Chettinad Paste recipe with step by step photos
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To make the Basic Chettinad Paste, in a deep bowl put 2 tbsp. poppy seeds (khus-khus) and 1 tbsp. broken cashew nut (kaju), 3 tbsp. of warm water and keep aside to soak for 10 minutes. Drain and keep aside.
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Heat the 1 tbsp oil in a deep non-stick pan and add the 1/2 tsp cumin seeds (jeera) and 1 tsp fennel seeds (saunf).
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When the seeds crackle, add the 1 tsp coriander (dhania) seeds, 2 whole dry Kashmiri red chilli , broken into pieces, 3 clove (laung / lavang), 3 cardamom (elaichi), 25 mm (1") cinnamon (dalchini) and 1/2 cup freshly grated coconut, mix well and sauté on a medium flame for 2 minutes or till you get a pleasant aroma. Keep aside to cool.
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Once cooled, combine the poppy seeds-cashew mixture and roasted mixture , salt to taste and ¼ cup of water and blend till smooth.
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Use as required for recipes or store in deep-freezer in an airtight container or a sealed poly bag.
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Basic Chettinad Paste.
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Nutrient values (Abbrv)per plate
nullClick here to view Calories for Basic Chettinad Paste
The Nutrient info is complete
Aman Kulkarni
July 5, 2021, 12:50 p.m.
very delicious to be had on its own and can even be used to have with vegetables
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