This is a typical masala that
is mixture of spices blended together and used mostly in the recipes that
originate from Maharashtra. I browsed on internet for traditional recipe to be prepared
at home and came across variations. What I found was the ingredients such as cinnamon,
cloves, bay leaf, white sesame seeds, peppercorns, coriander seeds, grated dry coconut
[Khobra/Khopra] been commonly used in most of them. Ingredients such as dagadphool [stone flower], nagshekar [cobra's saffron] if available can be used besides above ingredients to prepare this masala.
There is also Kaala masala
that is used in place of Goda masala. The difference between 'Goda masala' and
'Kaala masala' is the quantity of certain spices and the time for which they are toasted. The main distinct ingredients in goda masala are sesame seeds
and coconut flakes. Goda masala is used in the
regional recipes, such as masale bhat or vaangi bhaat, various curries and dals like aamti etc.
I have used the ingredients
that are commonly used to prepare this masala.
Didn’t use dagadphool and
nagshekar due to its nonavailability
I reduced all the
ingredients proportionately to make this powder in a quantity that we can
finish when it is still fresh.
Recipe source: adapted from here
Recipe source: adapted from here
Ingredients
Oil 1 tbsp
Cumin seeds 2 tbsp
Shahi jeera [caraway seeds]
1 tsp
Black cardamom 3
Black peppercorns 2
Cloves 10
Bayleaves 10
Coriander seeds 2-3 tbsp
Dalchini /Cinnamon 4 inch piece
Dried red chillies 3
Sesame seeds 1 tbsp
Dry coconut [Khobra/Khopra] grated 4 tbsp
Method:
Take oil in a pan and heat it. Roast
cumin seeds, shahi jeera, black cardamoms, cloves, black peppercorns, bay
leaves and coriander seeds. Add cinnamon, whole dry red chillies, sesame seeds,
dry coconut, and continue to roast till a nice aroma is given out [If time permits you can roast them individually in the order mentioned].
After all the roasted
spices cool down, grind them into a dry grinder.
Store it in an air tight
jar.
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