Goda masala recipe or Kala masala – a special spice blend from state of Maharashtra.
Goda masala recipe
Dry roast without oil:
- ½ cup Desiccated coconut
- 6 tablespoons Sesame seeds
Roast with oil :
- 1 tablespoon Oil
- 2 leaves Bay (tej patta) I had very small so used three
- 2 tablespoons Rock flower (Dagad phool) optional
- 10-12 Dried red chilies
- 1 tablespoon Cumin seeds (Jeera)
- ¾ cup Coriander seeds (sabut dhaniya)
- 2 ½ inch Cinnamon stick (dalchini)
- 1 ½ teaspoons Cloves (laung)
- ½ teaspoon Black peppercorns (sabut kali mirch)
Add below while grinding :
- 1 teaspoon Asafoetida (Hing)
- 1 teaspoon Turmeric powder
- ½ teaspoon salt
- keep the heat on low-medium.
- Keep stirring continuously as you are roasting the spices.
- Roast each and every ingredients separately.
Roasting spices for goda masala recipe:
- Dry roast the coconut and sesame seeds seperately till it gets golden brown and toasted.
- Remove it to a plate.
- Roast all the spices mentioned under 'roast with oil' one by one with few drops of oil with stirring constantly.
- Keep the heat in low to medium.
- Roast one spice, remove it to plate and then start with second spice. Repeat the process for all the spices.
- Let them cool completely.
- Take them into the grinder jar. Add salt, hing and turmeric powder.
- grind into fine powder.
There are two unusual spices are used in the recipe which are Rock flower (dagad phool) and Cassia buds (nagkesar). I am able to get dagad phool and but no luck for second one, so I have skipped it.
Goda masala has very unique flavor. It is pungent but not hot.
I have also used store bought one which was Badshah brand. But after trying the Homemade goda masala, I will never buy the ready one. When you make it at home, it has freshness and much better aroma compare to the readymade.
Just like every other masala powder, every family or region have their own recipe for making it. Each and every family uses the different proportion of spices. Given spice measurements works well for me.
There is some debate whether goda masala and kala masala are same. Marathi Brahmans traditionally use the goda masala and says they are not same. While other refers to both same.
I have made this 3 months ago and added in many different sabzi and dal. Finally I get a flavorful dish.
How to make goda masala recipe (Step by Step Recipe with Photos):
KEEP IN MIND: (1) keep the heat on LOW-MEDIUM. (2) Keep stirring continuously as you are roasting the spices. (3) Roast each and every ingredient separately.
1) First dry roast the coconut till it becomes light brown and toasted. Remove it into another plate.
2) Then dry roast the Sesame seeds till gets nice aroma and color will be light brown.
3) Now into the same pan, add 1 or 2 drops of oil and bay leaf. Roast it till it gets darker in color but not burnt.
4) Do the same process again. Roast the dagad phool with 2 drops of oil till it gets nice dark color.
5) Now roast dried red chilies with few drops of oil till you get smoky aroma. Also chilies will get slight black in color.
6) Follow the same with cumin seeds, roast till it gets brown in color.
7) Add ½ teaspoon of oil for coriander seeds as they are more in quantity compare to other spices. Roast it with stirring continuously. You will get nice aroma as well as they gets darker in color.
8) Then roast the cinnamon stick with a drop of oil. As you roast it will open up and gets darker color.
9) Same will apply to cloves and peppercorns but. for these two spices color will not change, only gets toasted spices’ aroma.
10) After roasting all the spices one by one, let them cool completely. Below is the all the spices before and after roasting.
11) Once cooled completely, grind into the fine powder with turmeric powder, hing and salt. If your spice grinder or coffee grinder is small then do in the batches and at the end mix everything together very well. Store into airtight container.
Storing the goda masala and Shelf life: Store in airtight container and keep in refrigerator. It stay good for more than 6 months. If made a bigger batch than this, sprinkle some salt on the top layer and store in big container, remove smaller portion in a small container and use. Sprinkling salt will increase the shelf life of any masala.
Serving suggestion: Add a teaspoon of masala for 2-3 serving of sabzi or dal at the end of cooking just like you add garam masala. It gives really unique flavors.