Maharashtrian goda masala recipe - an aromatic spice blend unique to Maharashtrian cuisine.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 250 grams
- 8 tablespoons coriander seeds (sabut dhania), 40 to 45 grams or about ¾ cup
- 6 tablespoons desiccated coconut, about 40 grams of desiccated coconut or ½ cup + 1 tablespoon
- 7 tablespoons sesame seeds (til), about 55 to 60 grams
- 2 tablespoons cumin seeds (jeera)
- 2 teaspoons caraway seeds (shahjeera)
- 3 tablespoons stone flower (pathar phool, dagad phool)
- ½ tablespoon poppy seeds (khus khus), optional
- 4 to 5 dry red chilies, you can use byadagi or bedgi chilies or kashmiri red chilies
- 3 teaspoons niger seeds (ramtil, khurasni, karala)
- 1 teaspoon nag kesar (cobra's saffron)
- ½ teaspoon black pepper (sabut kali mirch)
- 25 cloves (lavang) or about ¾ to 1 tablespoon
- 4 to 5 pieces of one inch cinnamon (dalchini)
- 4 black cardamoms (badi elachi), seeds removed and kept aside, husks discarded
- 5 to 6 green cardamoms (hari elachi, choti elachi)
- 7 to 8 small tej patta (tamal patra) or 4 to 5 medium tej patta
- 3 to 4 star anise (chakri phool)
- 1.5 teaspoons turmeric powder (haldi), optional
- ¼ teaspoon asafoedita (hing), optional
- 2 teaspoons oil
roasting ingredients to make goda masala
Heat 1 tsp oil in a pan.
Add coriander seeds. Stir often and roast them till they become fragrant and they change color. Remove in a plate.
Then add cumin seeds. Again stir and roast them till they are fragrant and they change color. Remove in the same plate.
Next add caraway seeds and follow the same procedure.
Now add the niger seeds/karale. These are wonderfully fragrant. Just roast them till they become fragrant.
Add sesame seeds. Roast till they change color. Keep on stirring so that there is uniform roasting. Takes about 1.5 to 2 minutes on a low flame.
Once done, then like all the other roasted ingredients, remove and keep aside in the same plate.
Roast the desiccated coconut till they are golden. You will have to continuously stir to get a uniform golden color. To get darker color, you can roast a tad more than what I have done. Remove in the same plate.
If adding poppy seeds, add them now and roast till they are fragrant. Remove aside.
Add the broken dry red chilies and roast till they have a smoky pungent fragrance. You can deseed the chilies if you prefer.
Add asafoetida and dry roast till they get fragrant. This takes a few seconds. Remove.
Again heat 1 tsp oil in the same pan. Now add all the aromatic spices - cinnamon, bay leaf, black pepper, star anise, cloves, black cardamom seeds, green cardamom, cobra's saffron (nagkesar), stone flower (dagad phool or patthar ke phool). Roast till the spices become aromatic. About a minute.
making goda masala
Let all the spices and the rest of the other ingredients cool.
In a dry grinder, grind everything in batches. I ground in two batches, so that the grinder does not have a overload. If you have a small grinder, then you will have to grind in 4 to 5 batches. While grinding due to the oil, you will have to scrape the sides and then continue to grind.
Take the ground goda masala in a bowl and mix everything well.
Then store the goda masala in an airtight jar. You can keep at room temperature or in the refrigerator.