Goda masala or Kaala masala is known for its subtle aroma and warm, earthy notes and is a is a signature Maharashtrian masala . It is used in recipes classic maharashtrian dishes like Aamti, Masale Bhaat and Bharli Wangi. Its made with mixture of toasted sesame seeds, dried coconut and some special spices.
Components:
For Dry Roasting:
- Coriander seeds - 1/2 cup
- Til/Sesame - 2 tablespoons
- Dry Desiccated coconut - 3 tablespoons
- Poppy seeds - 1 tablespoon
For Roasting in a little oil:
- Cumin seeds - 2 tablespoons
- Bay leaves - 4
- Clove - 1 tsp
- Cinnamon Stick - 2 small pieces
- Black Pepper - 1 tsp
- Dagad Phool (stone flower) - 1 tsp
- Nagkesar (Cassia buds) - 1 tsp
- Ajwain (Carom Seed) - 1 tsp
- Dried turmeric powder - 1 tsp
- Asafoetida (Hing) - 1/2 tsp
Other:
- Kashmiri red chilli powder - 1 teaspoon
- Salt - 1 tsp
- Oil - 1 tablespoon
Method:
- Heat a heavy pan on the medium heat. Dry roast coriander, sesame seeds, coconut and poppy seeds until aromatic and slightly golden. Transfer to a plate for the cooling.
- In the same pan, drizzle some oil. Add cumin, bay leaves, cloves, cinnamon, pepper , stone flower, cassia buds, ajwain, turmeric and asafoetida . Spread on a plate for cooling .
- Once all ingredients are at room temperature, combine the dry roasted and oil roasted spices in a mixer grinder. Add chili powder and salt. Grind to a fine or coarse powder.
- Sift the mixture for an extra fine texture, if desired.
