Goda Masala Recipe : How to make Maharashtrian Goda Masala at Home
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To make goda masala, all these spices are roasted in very little oil. These whole spices are roasted till they become darker in colour. A mix of spices from Maharashtrian cuisine which adds so many flavors to the dish which it is added to is called Goda Masala. Every Maharashtrian household has its own recipe for Goda Masala. The ingredients, as well as their quantity, vary.
You can make almost 1 kg masala from these ingredients. Transfer the fried chilies into the blender jar and blend well. Transfer the coarse masala that is left in the sieve into the blander jar again and blend with the next batch.
Ingredients of Maharashtrian Goda Masala
So make sure you are done with all your cooking and the remaining household chores of the day. I usually add desiccated coconut flakes to goda masala. My friend suggests that its best to use dried coconut shells. You grate the dried coconut and then roast these.
There are many different kind of Goda Masala found in stores or you can even make at home. The type of Goda Masala you can prepare is dependent on the availably of ingredients required to use. Also, there is huge impact of the regional preference in flavours of Masala along with the personal taste. Though the proportion of spices may vary but there are some fixed basic ingredients used.
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If do not have desiccated coconut, then you can try some of its variation. Twist the taste of the goda masala by adding desiccated coconut flakes. The goda masala powder also tastes best when you use dried coconut shells. You can also grate and roast the dried coconut before adding to the powder. The roasting gives more intense flavour and dark texture than desiccated coconut flakes.
Of these spices, most of the spices are easily available. However, Stone Flower is a bit tricky to find. Do not skip this Goda Masala ingredient. This spice is very flavorful and is added which making spicy and flavorsome gravies.
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No need to drain all the oil from spices after frying. Stir the spices continuously while roasting to assure even roasting from all sides. If adding poppy seeds, add them now and roast till they are fragrant. From then onwards I have been making goda masala at home with inputs from my friend. Thanks to her, she has given me a lot of info on goda masala.
You can also sun-dry the few whole spices used for Goda Masala Recipe. The overcooked condiments and whole spices also become hard to grind. Mix the entire masala mixture properly once again with a spoon. Using spoon or knife, remove the Goda masala from the jar’s wall. Grind these whole spices to make very fine powder.
Some store-bought Goda Masala is very dark; my Mom preferred to keep it on the lighter side, colorwise- that's what I do too. Sometimes over-roasting can make the spices taste bitter. Once that is done, proceed to roast the ingredients under “To be roasted in a little oil”.
If making a big batch then you may need to grind it in batches. Collect the ground masala in a large bowl and mix all the batches properly. Even though goda masala has red chilies in it, you’ll still need to add a small amount of red chili powder to the dish. 9) Roast the cloves with 2 drops of oil. 6) Roast the cinnamon stick with 2 drops of oil.
Keep on stirring so that there is uniform roasting. Takes about 1.5 to 2 minutes on a low flame. There is one more ingredient which my friend had asked me to add. These are small black seeds known as Niger seeds. They are also called as Karale or khurasni in Marathi and ramtil in Hindi.
It takes some efforts to roast all the spices individually making it a tiring process. But the final resulting taste and texture of the powder is worth all the hard work. Though the actual meaning of “Goda” means sweet, yet the taste of this spice powder is a bit complicated. It has complex flavours due to the blend of different spices.
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