Maharashtrian Goda Masala

Maharashtrian Goda Masala

Goda masala is the distinctive spice blend originating from Maharashtrian cuisine, characterized by a subtle sweet taste, a hint of pungency, and a distinct aroma.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Indian
Servings 200 grams
Calories 13 kcal

Ingredients
  

Dry Roast Without Oil

  • ½ cup Desiccated coconut
  • 6 tablespoons Sesame seeds

Roast With Oil

  • 1 tablespoon Oil
  • 2 Bay leaves (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
  • ¾ cup Coriander seeds (sabut dhaniya) (sabut dhaniya)
  • 2 ½ inch Cinnamon stick (dalchini)
  • 1 ½ teaspoons Cloves (laung)
  • ½ teaspoon Black peppercorns

Add While Grinding

  • 1 teaspoon Hing (Asafoetida)
  • 1 teaspoon Turmeric powder
  • ½ teaspoon salt

Instructions
 

  • 3 points to remember while roasting the spices:
    1. Keep the gas heat MEDIUM-LOW.
    2. Keep stirring them constantly for even browning.
    3. Roast each and every spice separately (one-by-one), do not rush.
  • Start with desiccated coconut. Dry roast it with stirring continuously until it is golden brown in color. Remove it to a plate.
  • Then dry roast the sesame seeds. Once roasted, they get a little dark in color, impart a nice nutty aroma and seeds start to pop (or splutter out of the pan). Remove it to the same plate.
  • Now add 1-2 drops of oil and add bay leaves. Roast them until dark in color and make sure they don’t get burned.
  • Again add 2 drops of oil and roast Dagad Phool similarly. Remove it from the pan.
  • Add 2 drops of oil and roast dried red chilies. Once roasted, you’ll get a smokey aroma and they darken (almost black) in color. Do not burn them otherwise it ruins the flavor and taste of the masala.
  • Roast the cinnamon stick with 2 drops of oil. Once roasted it gets darker in color and will open up.
  • Similarly, roast the cumin seeds until they are golden brown in color. It gives a nice roasted aroma.
  • For coriander seeds add ½ teaspoon of oil and roast until golden brown in color and imparts a sweet, toasty aroma.
  • Roast the cloves with 2 drops of oil. In this case, there will be no color change, just a slight roasted aroma and it’s done.
  • Similarly, roast the black peppercorns.
  • Let everything cool down completely to room temperature.
  • Take everything into the spice grinder jar, add salt, hing and turmeric powder and make a powder. Due to the oil used while roasting and dry coconut, sesame seeds release some oil while grinding, you may need to scrape the sides while grinding. Plus, you may have to use the pulse motion instead of blending it in the one goes to avoid lumpy masala.

Notes

  • While the grinding process, masala may get warmed up. So let the ground masala cool down and then store it in the container.
  • It stays fresh for up to 6 months in an airtight container in the refrigerator.
  • Add 1 teaspoon of goda masala for 2-3 servings of sabzi, dal. Add this at the end of the cooking process to retain its flavor and aroma.

Nutrition

Calories: 13kcalCarbohydrates: 0.6gProtein: 0.2gFat: 1.1gSaturated Fat: 0.5gSodium: 18mgPotassium: 16mgFiber: 0.4gSugar: 0.1g
Keyword Maharashtrian Goda Masala
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Maharashtrian Recipes

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