Goda Masala, is a tempting amalgamation of aromatic spices used as an essential flavor element in the famed Maharashtrian cuisine. Also known as Kala Masala, this smoky sweet spice blend has a whole range of Indian spices roasted to perfection and ground to release its aromatic oils into the food. This masala preparation in Maharashtrian homes is similar to sambhar powder preparation in Tamil Nadu. Secret recipes of Goda Masala rest with each family and is passed on meticulously to every generation more by word of mouth.
My first encounter with this masala was way back in the 70s. The exposure to pan-Indian cuisines was not anything new since my father was an Airforce officer. Exchange of recipes and food was common amongst the service officer wives. Thus one day came home delicious bakharwadi. My mother diligently got the recipe of its preparation too and it was then that we were introduced to the famed Kala Masala that was an important ingredient of the popular Maharashtrian deep fried snack.
Today Goda Masala is available in the stores but the authentic taste of homemade powder is lacking… The bite and fragrance of dry coconut & the hint of jaggery is definitely lacking in store-bought ones. Rancidity due to coconut and moisture due to jaggery which would definitely impact the shelf life could be the confining reasons.
Foodialogues.com shares with you the recipe of authentic Goda masala. The recipe given can be scaled up directly by simple multiplication. Along with this is the knowhow of the famed Maharashtrian masale bhath using this quintessential Maharashtrian spice mix. This masala always combines well with a souring agent and thus in this masala bhath, tamarind has been used to bring out the unique flavors. A vegetable-loaded one-pot rice recipe that can kick start your Sunday with ease and energy.
GODA MASALA RECIPE
Ingredients for Goda Masala:
- Coriander Seeds 100 Gms
- Cumin Seeds 25 Gms
- Sesame Seeds 25 Gms
- Dry Coconut Grated 25 Gms
- Dried Kashmiri Red Chilly 10
- Bygadi chilly 6-7
- Cloves 10
- Cinnamon 2 inch stick
- Black Cardamom 4-5
- Bay Leaf 4-5 Leaves
- Black Stone Flower/ Kalpasi / Dughad Phool 4-5
- Star Anise 1
- Asafoetida Powder ½ Tbsp.
- Turmeric 1 Tbsp.
- Oil 2 Tsp
Preparation Method for Goda Masala:
- Dry roast on medium heat separately till aromatic- coriander seeds, sesame, cumin and copra/dry coconut and set aside.
- Heat oil in a heavy-bottomed pan and fry separately-remaining ingredients except for turmeric powder and asafoetida.
- Sprinkle the two powders on hot-fried spices.
- Grind the spices into a powder- Grind each spice separately and cool. Sieve the ground spices with a medium fine sieve.
- Store in a dry airtight jar. Shelf life is easily a year.
- If you feel individual grinding is cumbersome then follow the following steps–
- Grind coriander seeds, cumin, and all other fried ingredients except for copra and sesame seeds into a fine powder. Grind the coconut and sesame separately and combine.
- Sieve and store.
Homemade Authentic “Goda Masala” is ready 🙂
