Maharashtrian Goda Masala Powder
Goda Masala is an aromatic and flavorful Maharashtrian spice mix that brings a subtle sweetness to various traditional dishes. This spice blend is the heart of many iconic Maharashtrian recipes like Bharleli Vangi and Amti. The name “Goda,” meaning sweet in Marathi, reflects the distinct flavor profile of this masala, which comes from a mix of aromatic spices, including the key ingredient, Dagad Phool (Black Stone Flower), that gives it its unique taste.
Ingredients:
To be roasted in a little oil:
- 500g Coriander Seeds (Dhania)
- 100g Cumin Seeds (Jeera)
- 10g Cinnamon Stick (Dalchini)
- 10g Whole Black Peppercorns
- 10g Cloves (Laung)
- 10g Bay Leaves (Tej Patta)
- 10g Dagad Phool (Black Stone Flower)
- 10g Nagkesar (Cassia Buds)
- 10g Ajwain (Carom Seeds)
- 10g Asafoetida (Hing)
- 20g Dried Turmeric
- 10g Methi Leaves (Fenugreek Leaves)
To be roasted dry:
- 100g Sesame Seeds (Til Seeds)
- 125g Dessicated Coconut
- 10g Poppy Seeds
Other ingredients:
- 125g Red Chilli Powder
- 3-4 tablespoons Salt
- 5-6 tablespoons Oil
Preparation Time:
- Total Time: 5 hours (including roasting and grinding)
Instructions:
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Roasting Spices:
- Heat a large pan, wok, or kadai on medium heat.
- Begin with dry roasting the ingredients listed under ‘To be roasted dry.’ Roast each item separately until fragrant and lightly browned. Keep the heat moderate to avoid burning.
- Once roasted, remove each ingredient and set it aside to cool in separate containers.
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Roasting with Oil:
- Drizzle a small amount of oil into the warm kadai.
- Roast the ingredients listed under ‘To be roasted in a little oil’ separately, just like you did with the dry ingredients. Combine spices like cloves, peppercorns, and nagkesar for easier roasting.
- Once roasted, remove from heat and allow to cool.
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Grinding Spices:
- After the roasted spices have cooled, grind them separately in a mixer-grinder. Start with the dry roasted spices and then grind the oil-roasted spices.
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Blending:
- In a large pan, combine both batches of ground spices. Stir well with a large spoon to ensure an even mix.
- Add the red chilli powder and salt. If you’re using turmeric powder, add it at this stage as well. Stir again to blend thoroughly.
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Final Grind (Optional):
- For a perfectly smooth and blended masala, you can pulse the entire mixture in the grinder once more.
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Storage:
- Transfer the finished Goda Masala into an airtight container. Store it in a cool, dry place.
This homemade Goda Masala is ready to be used in dishes like Masale Baath, Dal Vangi, and Moong Sprouts Usal, infusing your meals with the authentic taste of Maharashtrian cuisine.
Enjoy the flavorful depth of this spice mix in your next cooking adventure!
Love With Recipes would now have a beautifully crafted recipe to share with users interested in making their own aromatic and flavorful Goda Masala.
