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I have been using #Goda Masala or #Kaala Masala, a unique spice blend that is unique to #Maharastrian cuisine on and off since my marriage.
The spices used make the masala are aromatic spices and these spices without pungency and heat lend a subtle sweet aroma. Food cooked in this spice hence has no heat and pungency which is felt in other spice blends like garam masala and its variations.
Now you get it the reason why the masala is called Goda Masala? Goda means sweet in Marathi. It according to my late mother-in-law needs to be fried a bit till the ingredients are a bit black hence called Kaala Masala.
It’s supplied to me by my husband’s aunts, cousins or his sister. Yes supplied I have never made it.
One of Hubby’s aunts is an awesome cook. Last time she was here I wanted her to make it but we could not manage it. She wrote it down for me!
It’s a huge batch. I scaled it down to 1/10, actually I prefer to make smaller batches of masalas that I use this way they are fresh and aromatic plus I can make different varieties without wondering what I will do with the old masala that I already have!!
This Goda Masala tastes great in amti and brinjal vegetable, masala bhat.
I am using the #Blogging Marathon platform to make this delicious and unique masala. So join me in this week’s “#Buffet on Table “ this week our quest is to bring you different condiments from India.
My masala looks reddish as I managed to mix-up my Kashmiri chilies and badgi( can you believe after all these years I still cannot distinguish the two chillies)!
Goda Masala or Kaala Masala
A delicious blend of masalas that is not pungent leaves a yummy flavour without the burning that masalas generally leave.
- 500 Grams Dhania/coriander seeds
- 250 Grams Til/ sesame seeds
- 250 Grams Chopra or dry coconut, grated
- 10 Grams Laung/cloves
- 10 Grams Sahajeera/ caraway seeds
- 15 Grams Jeera/cumin seeds
- 10 Grams Tamal patra/bay leaves
- 10 Grams Dagad phool/ stone flower
- 10 Grams Jaiparti/ nutmeg flower
- 25 Grams Badgi chillies, dry
- 25 Grams Haldi/turmeric powder
- 25 Grams Hing/asafoetida powder (* see notes)
- First, dry roast the laung till aromatic. Sprinkle a little haldi powder and hing powder (if using). Set aside.
- Next dry roast the jeera and shah jeera till aromatic. Sprinkle a little haldi powder and hing powder (if using). Set aside.
- Dry roast the dry coconut till aromatic and brownish. Set aside separately.
- In a tsp of oil fry the bay leaf and jaipatri and the dagad phool. Sprinkle a little haldi powder and hing powder (if using). Set aside.
- In case it’s needed add ½ tsp oil and fry the chillies. Sprinkle a little haldi powder and hing powder (if using). Set aside.
- Similarly fry the hing if using the rock hing after crushing it a bit.
- Fry the til. They will splutter a bit so be careful. Set aside.
- Grind all the ingredients, except the coconut and til, fine.
- Then add the coconut and til/ sesame seeds and grind fine.
- Transfer to an airtight container and use as needed.
- In case you are using rock hing/asafoetida then use only 10 grams and crush it a bit.
This is a huge batch of masala. Please do scale it down or up as you please.