GODA MASALA

Goda masala is special spice mix used in maharashtrian kitchens. A spoonful of goda masala goes in a number of maharashtrian dishes like bhajis, amti, masale bhat, veg and non veg curries.

Every maharashtrian house prepares its Goda masala in enough quantity for the entire year. Each family has its own version of goda masala.

Few ingredients like coriander seeds, dry coconut, sesame seeds, cumin seeds, caraway seeds, fenugreek seeds, poppy seeds are dry roasted. Other spices are shallow fried to bring out their flavour and aroma. The ingredients are to be grinded into a coarse powder. This will be done in three batches.

Coriander, cumin, caraway and fenugreek seeds in the first batch. Dry coconut, poppy seeds and sesame seeds in second batch. Stone flower, cinnamon, cloves, black peppercorn, black cardamom, and bay leaves in the last batch.

Goda masala in not very spicy like garam masala. It has a subtle flavour which cannot be missed. The given proportions will yield approximately 200 grams of Goda masala.

Recipe for Goda masala

Ingredients for Goda masala

• 125gms/ 2 cups sabut dhania(whole coriander seeds)
• 60gms/ 1 cup sookha nariyal(dry coconut)
• 30gms/ ¼ cup til(sesame)
• 25gms/ ¼ cup khuskhus(poppy seeds)
• 25gms/ ¼ cup jeera(cumin seeds)
• 5gms/ ½ cup dagad phool/ patthar phool(stone flower)
• 3gms/ 3 inches dalchini(cinnamon stick)
• 3gms/ 2 tsp laung(cloves)
• 3gms/ 1 tsp methi dana(fenugreek seeds)
• 3gms/ 2 tsp shahjeera(caraway seeds)
• 3gms/ 1 tsp kalimirch(black peppercorns)
• 3gms/ 7to8 tejpatta(bay leaves)
• 4 nos. masala elaichi(black cardamom)
• ¼ cup oil

How to make

Grate the dry coconut. Keep aside.

Dry roast coriander seeds, cumin seeds, caraway seeds, coconut, sesame seeds, poppy seeds and fenugreek seeds separately for 1 to 2 minutes on medium heat.

Keep dry coconut, poppy seeds and sesame seeds in a separate bowl and other dry roasted condiments in a separate bowl.

Fry stone flower, cinnamon, cloves, black peppercorn, black cardamom and bay leaves until fragrant.

This will take maximum one minute. Keep in separate bowl.

Grind coriander, cumin, caraway and fenugreek seeds in the first batch.

Grind dry coconut, poppy seeds and sesame seeds in second batch.

Grind stone flower, cinnamon, cloves, black peppercorn, black cardamom, and bay leaves in the last batch.

Now mix them together with a spoon or hands.

Transfer in an airtight container. Goda masala has a shelf life upto six months.