Blogging today about the quintessential Masala Recipe that Maharashtrian Cuisine is incomplete without - Goda Masala.
Just a couple of weeks ago, I met someone who enquired, "Why did you name your blog "Masalachilli?" to which I responded, "I blog primarily about Indian cuisine which is incomplete without an array of spices or masalas."
Well, I started this blog with the intention of bringing Indian Food into the spotlight which is healthy, unique with its countless recipes across regions with different spice blends.
Indian food is not 'spicy'. It is a misconception. Though we are partial towards our spicy masaledaar khana, the array of spices, some of which we proudly cultivate, totally does justice to our cuisine and brings out depth, flavour and richness across different states.
The Goda Masala Recipe belongs to Maharashtra, a state where I am born and brought up and call home. This spice blend is extremely flavorful and lends its unique touch to dishes like Masale Bhaat, Amti, Usal and Misal.
Each household has a recipe with different measurements and some ingredients here and there. This is something I have been making since years and is loved by all at home. Well, if you taste the Masale Bhaat I make with the Goda Masala, you would vouch for its authenticity, while going for seconds!
What is Goda Masala?
Goda Masala (Goad means 'Sweet' in Marathi) is a typical and traditional Maharashtrian Masala or Spice blend that is roasted and ground to be added to a variety of recipes. Misal or Usal, or typically any Rassa (gravy) bhaji is not the same without Goda Masala. Try adding a bit of Goda Masala to your regular Toor Dal or Arhar dal with a hint of jaggery, it is simply delicious.
Goda Masala and Kala Masala are not the same!
Before I proceed with the details on Goda Masala, let me state this clearly that Goda Masala is NOT Kala Masala which most people believe or are led to believe. Appearance wise they might be similar, but Kala Masala is darker than Goda Masala as the ingredients are roasted for a longer time. It also has other additional ingredients that make it slightly different than Goda Masala. We will get to Kala Masala a bit later on the blog but for now, lets talk about Goda Masala.
I cannot imagine Masala Bhaat or Vangi Bhaat without Goda Masala in it. The Masala is not spicy (well my version is slightly) but rather has a strong aroma. If you have been buying Goda Masala off supermarket shelves, you need to stop doing that right now and make a batch of this masala at home to experience its flavour and aroma.
When you make Goda Masala, there is one key ingredient that absolutely cannot be compromised - Dagad Phool or Black Stone Flower. They look so pretty and give that rustic taste and flavour to the masala.
Another few key ingredients are Coriander seeds, dry coconut or kopra / khobra (in Marathi) that lend this spice blend or masala its unique (Goad) taste. While some add poppy seeds to the masala, my version doesn't have the same.
Making this Masala at home does require patience. The ingredients have to be carefully measured, individually roasted, cooled down and then ground into a powder. I prefer storing this masala in a refrigerator as it contains dry coconut. It increases it's shelf life.
Try making this masala at home and you won't be disappointed. I guarantee your Masala Bhaat, Amti and Misal will never be the same. Take my word, will you?
For Similar signature Masala recipes, check out Chaat Masala Powder, Roasted Jeera Powder and Kara Sundal Podi, a lentil based South Indian Mix.
Step by Step Recipe for Goda Masala (Maharashtrian Masala or Spice Blend)
- First, assemble all the ingredients on a plate.
- Heat a pan and add a drop of oil followed by Coriander seeds.
- Roast the coriander seeds and add the whole red chillies.
- Now add the grated coconut, poppy seeds or khus khus and roast all the 3 ingredients until the coconut has turned slightly brown in colour and you get the nutty aroma.
- Switch off flame and allow these to cool down.
- Heat the same pan and dry roast each ingredient (except the turmeric powder and nutmeg powder) until they slightly give off their aroma.
- Be careful not to burn them and ensure the flame is at the lowest point with you constantly sauteing the masala lightly.
- Allow all the roasted ingredients to cool down.
- Add the haldi powder and grind the whole spices.
- Cool slightly and store them in an airtight glass container and refrigerate it until further use.
Goda Masala (Maharashtrian Masala or Spice Blend)
Equipment
- Mixer Grinder
Ingredients
- First Batch of Ingredients to be roasted
- 1 cup Coriander Seeds or Dhania
- 3 tbsp Khobra or dry grated coconut
- 2 tsp Poppy Seeds or Khus Khus
- 5 nos Whole dry red chillies (I have used Madras chillies for the spice)
- Oil (few drops for roasting as required)
- INGREDIENTS TO BE ROASTED SEPARATELY
- 1 tbsp white sesame seeds or safed til
- 2 tbsp cumin seeds or jeera
- 1 tbsp shah jeera or Caraway seeds
- 1 tsp mustard seeds or rai
- 1/2 tbsp Methi seeds or fenugreek seeds
- 1 tbsp Cloves or Lavang or Laung
- 9 nos. Cinnamon sticks refer to pic
- 5 nos. Mace or Javitri
- 1 tbsp Black peppercorns or Kali mirch
- 2 tbsp Dagad phool or Black stone flower
- 3 nos Black Cardamom or badi elaichi
- 1 tbsp green cardamom or choti elaichi
- 7 nos bay leaves or Tej Patta
- 1 tbsp Haldi powder or Turmeric powder
- 1/2 tbsp nutmeg powder or Jaiphal
Instructions
- First, assemble all the ingredients on a plate.
- Heat a pan and add a drop of oil followed by Coriander seeds
- Roast the coriander seeds and add the whole red chillies
- Now add the grated coconut, poppy seeds and roast all the 3 ingredients until the coconut has turned slightly brown in colour and you get the nutty aroma.
- Switch off flame and allow these to cool down
- Heat the same pan and dry roast each ingredient (except the turmeric powder and nutmeg powder) until they slightly give off their aroma
- Be careful not to burn them and ensure the flame is at the lowest point with you
constantly sauteing the masala lightly. - Allow all the roasted ingredients to cool down
- Add the haldi powder and grind the whole spices.
- Cool slightly and store them in an airtight glass container and refrigerate it until
further use.
Notes
- It is important to dry roast each ingredient as specified and not resort to short cut method of adding everything and roasting. It requires patience but the end result is definitely worth it.
- I personally prefer spicy masala so I added Madras Chillies which adds heat. You may add Kashmiri Lal Mirch instead which provides a good colour and no heat.
- Dagad Phool is absolutely a must. Kindly do not skip the same.
If you try this at home, please give me a shout out / Tag Me on any of my social media handles.
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Vidya Narayan