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Goda masala
Maharashtrian spice blend
गोडा मसाला: dark, sweet-smelling Maharashtrian masala of roasted dry coconut, sesame, coriander and stone flower (about 150 g jar)
Goda means sweet in Marathi, and the word describes not sugar but the warm, rounded fragrance of this masala, which every Pune and Satara household roasts in small batches. It is the soul of Brahmin Maharashtrian cooking: masale bhaat at weddings, a spoonful in amti (tangy toor dal), bharli vangi (stuffed brinjal), and usal for misal. It is dark and aromatic rather than hot, built on coriander, dry coconut (kopra) and sesame, perfumed with cinnamon, cloves and cardamom, and given its earthy, slightly musky depth by dagad phool (stone flower, a lichen), with nagkesar and maratha moggu if you can find them at a Marathi grocer. Common mistake: roasting the coconut and sesame with the hard spices on a high flame; the coconut burns before the coriander is done and the whole batch tastes bitter. Chef's tip: roast each spice in a drop of oil until a shade darker, because that slow roasting is what gives goda masala its colour.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 24
Ingredients
- 1 ⅜ oz coriander seeds
- 1 tbsp cumin seeds
- 1 tsp black peppercorns
- 2 cinnamon sticks5 cm each
- 12 cloves
- 2 tbsp stone flower (dagad phool)
- 4 nagkesar (cobra's saffron) (optional)
- 2 maratha moggu (kapok buds) (optional)
- 1 oz dry coconut (kopra)grated
- ½ oz white sesame seeds
- ½ tsp gluten-free asafoetida
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Spices & pantry
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Method
0/6 doneStep 1: Heat a few drops of 1 tsp sunflower or groundnut oil in a heavy kadai over a low heat and roast 1 ⅜ oz coriander seeds, stirring, for 5–6 minutes until it is a shade darker and very fragrant. Tip onto a large plate.
6 minStep 2: Add a few more drops of 1 tsp sunflower or groundnut oil and roast 1 tbsp cumin seeds, 1 tsp caraway seeds (shahi jeera), 1 tsp black peppercorns, 2 cinnamon sticks, 12 cloves, 4 green cardamom pods, 1 black cardamom pod and 2 Indian bay leaves (tamalpatra) for 3–4 minutes, until the cloves swell and the cumin darkens.
4 minStep 3: Roast 2 tbsp stone flower (dagad phool), 4 nagkesar (cobra's saffron) and 2 maratha moggu (kapok buds) in the last of the oil for 1–2 minutes until crisp and darker; stone flower turns from grey to brown and smells earthy.
2 minStep 4: Roast 4 mild dried red chillies for 1 minute until crisp, then dry-roast 1 oz dry coconut (kopra) over a low heat for 3–4 minutes until evenly deep brown, and ½ oz white sesame seeds for 1–2 minutes until it pops. Stir in ½ tsp gluten-free asafoetida off the heat.
7 minStep 5: Spread everything out and leave until completely cold, about 20 minutes.
20 minStep 6: Grind to a fine powder in short bursts, shaking the jar between bursts so the coconut doesn't turn pasty. Store in a clean, dry, airtight jar for up to 3 months.
3 min
Nutrition per serving
- Calories
- 25 kcal
- Protein
- 1 g
- Carbs
- 2 g
- Fat
- 2 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does goda masala take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of coriander seeds?
- Ground coriander, same amount (add it later in the cooking; it burns faster).
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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