MAHARASHTRIAN  GODA  MASALA

MAHARASHTRIAN GODA MASALA

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Goda masala is a popular Maharashtrian spice blend, which is commonly used in Maharashtrian cuisine. Nowadays every spice blend is available in stores but for me homemade is always the best, the freshness and the taste of homemade freshly ground spices cannot be beaten by anything.

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Recently I have fallen in love with Maharashtrian cuisine …  and when I was working on my post of Maharashtrian thali  for Gudhipadvah festival I came to know that almost every dish of Maharashtrian cuisine ,  Goda masala is used which gives the authentic flavors to the dishes , some of my friends suggested me that instead of goda masala our normal garam masala can be used  but when I tried the recipe of goda masala I must say that I went on a mental tour to Maharashtra enjoying the true flavors of the region…

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The masala is not so strong as our normal garam masala is , as it has a nice nutty flavor from  toasted sesame seeds and a sweet flavor from the roasted coconut, moreover the Dagad Phool /Patthar ke Phool also known as Stone Flower and Nagkesar also known as Cobras Saffron gives a unique aromatic flavor to the spice blend, the actual meaning of “Goda” means sweet , yet the taste of this spice blend is not sweet at all only a hint of coconut in the recipe brings in a subtle sweet sent to it…to explain the flavors of this particular spice blend in words is a bit complicated as it has complex flavors due to blend of various aromatic spices, the blend of these spices in Goda Masala recipe comes together to make a subtle, sweet , spicy and aromatic spice blend.

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This aromatic spice blend is added to many Maharashtrian dishes like Masale Bhaat , Vangi Bhaat, Dal amti, Matki chi usal , Bharli Bhendi , Bharli Vangi,  Katchi Amti, etc some of the recipes using this Goda masala I have shared already in my MaharashtrianThali post do check that post for different recipes of Maharashtra, I have also shared a quick recipe of Goda masala using less ingrident in that post only, if you want you can try that recipe too , but this authentic elaborate recipe is a must try if you like Maharashtrian cuisine and want to taste the true taste of Maharashtra on your plate..have also shared a Bataka sukhi bhaji using this Goda masala on my blog do  check that too hope you will like it…

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Do try out this aromatic Goda Masala recipe , and if you do try please give me a feedback if possible would be happy to hear from you all. More related spice blends are shared on my blog do click on the links given here for their recipes CAJUN SPICE SEASONING MIXTHANDAI MASALA POWDERBENGALI GARAM MASALA.

FullSizeRender_3 (1)RECIPE FOR GODA MASALA

Ingridents :

  • 8 to 10 nos – Byadgi Chilly dry
  • 3 tsp- Cumin seeds ( Jeera)
  • 1& ½ tsp- Black cumin seeds ( Shahi jeera )
  • 6 to 7 tbsp- Coriander seeds ( Dhania )
  • 4 nos- Bay leaf ( Tejpatta )
  • 5 -6 nos- Green Cardamom ( Hari or Choti elachi  )
  • 4 nos- Black Cardamom,only use the seeds discard the husk ( Badi elachi )
  • 3 nos -Star Anise ( Chakri phool )
  • 20 nos- Black Peppercorns whole ( Sabut Kali Mirch )
  • 10 to 12 nos- Cloves ( Laung / Lavang)
  • 3 nos- 1’’inch Cinnamon sticks ( Dalchini)
  • 3 tbsp – Stone flower ( Pattharkephool / Dagadphool)
  • 3 tsp – Nigella seeds ( Kalonji)
  • 1 tsp- Cobras Saffron ( Nagkesar) ( Optional)
  • ¼ th tsp -Asefodetia( Hing) ( Optional)
  • 1& ½ tsp – Turmeric powder ( Haldi)
  • 4 & ½ tbsp – Dry Desiccated Coconut  ( Khoprabura)
  • 5 tbsp – White Sesame seeds ( Til )
  • ½ tbsp.- Poppy seeds ( KhusKhus )
  • 2 tsp. – Oil

FullSizeRender_5 (1)METHOD

  1. Heat 1 tsp. oil in a pan add the coriander , cumin and black cumin seeds and fry them till they are fragrant and lightly roasted, take them out on a plate,
  2. In the same pan dry roast the kalonji ( Nigella seeds ) till lightly toasted then take them out on the same plate,
  3. Break the bydagi chillies  and dry roast them lightly , take them out on the plate,
  4. Now add the sesame seeds to the pan and lightly roast them till they start popping in the pan, take them out on the plate,
  5. Dry roast the desiccated coconut till golden and take out on the plate,
  6. Dry roast the hing powder very lightly for a few seconds and take out on the plate,
  7. Now add the remaining 1 tsp oil in the pan and add the big whole spices like cloves, green cardamom, black cardamom, whole black peppercorns, star anise, cinnamon, bay leaf, cobras saffron (nagkesar), pattharkephool ( Stone flower) and roast the spices on low to medium flame till nice aroma emits of them ( take care not to overcook them or they will get burnt and taste bitter)
  8. Take the roasted spices on the plate and cool all the ingredients till they come to room temperature.
  9. Now add all the roasted and cooled ingredients in a dry mixer grinder jar , (if your jar is small in size then grind in 2 to 3 batches do not overload the jar as it will not allow the masalas to be ground evenly) grind till half ground, then open the lid and scrape the masalas from side of the jar as the masala has oil in it it tends to get clumped on the sides of the jar so at intervals open the lid and mix well and grind again in short blitz.
  10. Take out the ground masala in a bowl or plate  mix everything evenly and let it cool, then store in an airtight jar and use when needed.
  11. Your fragrant Goda masala is ready to be used in any Maharashtrian dishes .

 

FullSizeRender_5 (2)NOTES:

  1. I have used the spices and coconut as per the preferences of my family you can alter the quantity of the ingredients according to your liking.
  2. Nag kesar , turmeric, hing and kalonji are optional if you don’t like it you can omit it of the recipe.
  3. I have not used nagkesar in my recipe as I didn’t had it , but in Maharashtra its easily available, if you can get some do add it.
  4. If you like your masala more spicy or less spicy you can increase or decrease the quantity of chilies accordingly.
  5. If you don’t get bydagi chillies , then Kashmiri chilies can also be used instead or any dry red chill in that case.
  6. If you like you masala of dark colour then you can roast the coconut till golden brown and your masala will gain a dark colour.
  7. I prefer to store my masala in refrigerator in an airtight glass bottle.

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5.0 from 1 reviews
MAHARASHTRIAN GODA MASALA
 
Author:
Recipe type: Dry masala, Pickles & Condiments
Cuisine: Indian
Ingredients
  • 8 to 10 nos – Byadgi Chilly dry
  • 3 tsp- Cumin seeds ( Jeera)
  • 1& ½ tsp- Black cumin seeds ( Shahi jeera )
  • 6 to 7 tbsp- Coriander seeds ( Dhania )
  • 4 nos- Bay leaf ( Tejpatta )
  • 5 -6 nos- Green Cardamom ( Hari or Choti elachi )
  • 4 nos- Black Cardamom,only use the seeds discard the husk ( Badi elachi )
  • 3 nos -Star Anise ( Chakri phool )
  • 20 nos- Black Peppercorns whole ( Sabut Kali Mirch )
  • 10 to 12 nos- Cloves ( Laung / Lavang)
  • 3 nos- 1’’inch Cinnamon sticks ( Dalchini)
  • 3 tbsp – Stone flower ( Pattharkephool / Dagadphool)
  • 3 tsp – Nigella seeds ( Kalonji)
  • 1 tsp- Cobras Saffron ( Nagkesar) ( Optional)
  • ¼ th tsp -Asefodetia( Hing) ( Optional)
  • 1& ½ tsp – Turmeric powder ( Haldi)
  • 4 & ½ tbsp – Dry Desiccated Coconut ( Khoprabura)
  • 5 tbsp – White Sesame seeds ( Til )
  • ½ tbsp.- Poppy seeds ( KhusKhus )
  • 2 tsp. – Oil
Instructions
  1. Heat 1 tsp. oil in a pan add the coriander , cumin and black cumin seeds and fry them till they are fragrant and lightly roasted, take them out on a plate,
  2. In the same pan dry roast the kalonji ( Nigella seeds ) till lightly toasted then take them out on the same plate,
  3. Break the bydagi chillies and dry roast them lightly , take them out on the plate,
  4. Now add the sesame seeds to the pan and lightly roast them till they start popping in the pan, take them out on the plate,
  5. Dry roast the desiccated coconut till golden and take out on the plate,
  6. Dry roast the hing powder very lightly for a few seconds and take out on the plate,
  7. Now add the remaining 1 tsp oil in the pan and add the big whole spices like cloves, green cardamom, black cardamom, whole black peppercorns, star anise, cinnamon, bay leaf, cobras saffron (nagkesar), pattharkephool ( Stone flower) and roast the spices on low to medium flame till nice aroma emits of them ( take care not to overcook them or they will get burnt and taste bitter)
  8. Take the roasted spices on the plate and cool all the ingredients till they come to room temperature.
  9. Now add all the roasted and cooled ingredients in a dry mixer grinder jar , (if your jar is small in size then grind in 2 to 3 batches do not overload the jar as it will not allow the masalas to be ground evenly) grind till half ground, then open the lid and scrape the masalas from side of the jar as the masala has oil in it it tends to get clumped on the sides of the jar so at intervals open the lid and mix well and grind again in short blitz.
  10. Take out the ground masala in a bowl or plate mix everything evenly and let it cool, then store in an airtight jar and use when needed.
  11. Your fragrant Goda masala is ready to be used in any Maharashtrian dishes .
Notes
1. I have used the spices and coconut as per the preferences of my family you can alter the quantity of the ingredients according to your liking.
2. Nag kesar , turmeric, hing and kalonji are optional if you don’t like it you can omit it of the recipe.
3. I have not used nagkesar in my recipe as I didn’t had it , but in Maharashtra its easily available, if you can get some do add it.
4. If you like your masala more spicy or less spicy you can increase or decrease the quantity of chilies accordingly.
5. If you don’t get bydagi chillies , then Kashmiri chilies can also be used instead or any dry red chill in that case.
6. If you like you masala of dark colour then you can roast the coconut till golden brown and your masala will gain a dark colour.
7. I prefer to store my masala in refrigerator in an airtight glass bottle

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16 Comments

  1. Never used goda masala before thought tasted good cooked with it. Will try sometime

     
  2. It’s really amazing to see how varied spices we use in our Indian cuisine..very aromatic masala

     
  3. Fantastic spice powder. I enjoyed making this when I prepared it sometime back..very helpful with detailed pictures!

     
  4. This goda masala looks so good.. can’t wait to try this 🙂 my mom being from poona so I have spent all my children summers in poona and love Maharashtrain cusine!

     
  5. I love this aromatic blend, especially love the aroma of dagda na phool aroma, just make me crazy:D

     
  6. never tried this maharastrian masala before. I think you have done perfectly and I sud make this soon 🙂

     
    • mukherjee soma

      Go ahead Sasmita you will love it I have given some recipes also on my blog using this masala it’s so flavourful you will enjoy it for sure 😊

       
  7. I have used this masala, but never tried on my own. Nice share.

     
  8. I love this aromatic masala. I use this in Bharli vangi. Love the pictures soma.💗💗

     

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