Chettinad Masala Paste
2103 2021-10-16
- 249
Qty Min 1 Plus

About This Item

If there’s one word to describe Chettinad curry, it would be ‘fiery’. However, this delicacy from the Chettinad region deserves much more than just a simple one-word description. If taste buds could food-blog, they’d surely write a page or two about all those special ingredients, including kalpasi, poppy seeds, gingelly oil and everything else that goes into creating a dish that has every foodie asking for more. And some more glasses of water.

Best Cooked With

Cook the same jar of Curry Tree paste with veggies, meat or eggs and create an authentic, delicious and made-for-you curry.

Paneer Chettinad Masala

1
Heat oil in a pan and sauté 1 kg paneer for 1 minute.
2
Mix with Curry Tree Chettinad Masala Paste and sauté for 1 more minute.
3
Add water (400ml) and cook until gravy is thick and the paneer is well-cooked.
4
Garnish (optional): Splutter mustard seeds (a pinch), dried red chilli (3 nos) and curry leaves (1 stalk) in oil (1 tbsp) and pour over gravy.

Best paired with

Rice
Kerala Porotta
Appam

Mushroom Chettinad Masala

1
Heat oil in a pan and sauté 1 kg mushroom for 1 minute.
2
Mix with Curry Tree Chettinad Masala Paste and sauté for 1 more minute.
3
Do not add water. Sauté mushroom till they start sweating and gravy is thick
4
Garnish (optional): Splutter mustard seeds (a pinch), dried red chilli (3 nos) and curry leaves (1 stalk) in oil (1 tbsp) and pour over gravy.

Best paired with

Rice
Kerala Porotta
Appam

Chicken Chettinad Masala

1
Heat oil in a pan and sauté 1 kg chicken for 1 minute.
2
Mix with Curry Tree Chettinad Masala Paste and sauté for 1 more minute.
3
Add water (400ml) and cook until gravy is thick and the chicken is well-cooked.
4
Garnish (optional): Splutter mustard seeds (a pinch), dried red chilli (3 nos) and curry leaves (1 stalk) in oil (1 tbsp) and pour over gravy.