The flavour profile of Indian masalas varies so much that we really can’t have just one sambhar masala or garam masala to do all the curries and filling vegetables. Each masala toasted combination thought slightly different brings about varied taste in the dish. For instance, try the same roasted potatoes with each type of masala, say, bisibelebath masala, Jeervan masala or Garam masala changes its flavour so much that each of it becomes a new variety.
The goda masala
Coming to Maharashtra, there is a unique combination of masala called Goda masala. This pungent but no fiery spice recipe call in for two unique ingredients, the lichen stone flower and the cassia flowers. These two spices are among the lesser used but give the characteristic flavour to this masala. With coriander, coconut and sesame seeds becoming the major players the stone flower and the cassia buds is like the subtle after tone which makes you wonder what is in it.
Kala and goda masala
Kala(dark) masala is similar to Goda masala. The roast takes place till the ingredients are about dark brown so the masala literally looks black or the darker shades rather than the usual reds and yellows. The proportion of the coriander and the sesame seeds going a bit higher and the deep dark roasting makes a good Kala masala. Kaala masala will also have roasted and browned onions and garlic pounded in making it a bit stickier. The addition of some water to it will make it a good base for the curries.
At the same time, store-bought Kala masala will not be having the coconut so that it enhances the shelf life.
In what ways can we use Goda masala?
Goda masala is a well-rounded spice mix. It can literally be added to curries stir-fries, patties, vegetable-based rice mix, soups or any savoury dish where you may want to have a spice trail.
Try it in amti, usal, masala baat, dabeli sandwiches…for traditional touch
Scroll down for the detailed recipe and enjoy some fragrant masala time.
Here are some more masala mixes from the blog
Don’t miss to save these recipes as they are a collection from different parts of India. The aroma each imparts to the dishes you prepare is going to be extraordinary.
This recipe is added to the collection of recipes #MasaladabbaatHW on the Healthy Wellthy facebook group. Here a group of bloggers work on a preplanned theme, this time showcasing the unique flavours from the various spice mixes we use to flavour our recipes. Here are some of them
See you soon.
Authentic Maharashtrian masala mix
- 2 tsp cooking oil
- 1/4 cup coriander seeds
- 1 tbsp cumin seeds
- 6-8 long dry red chilli kashmiri chilli, lesser in heat levels
- 3 tbsp dessicated coconut ( kopra, kobri)
- 1 tbsp sesame seeds (til, ellu)
- 2 medium bayleaves
- 10-12 small cloves
- 1/4 tsp Black pepper (kalimirch, Kurumilagu)
- 1 small cinnamon stick ( dalchini, karuvapatta)
- 1/4 tsp caraway seeds (Shajeera)
- 2-3 buds cassia flowers ( a caper like spice) ( marathi moggu,
- 1 tsp Stone flower
- 1/2 tsp Asafoetida (Hing, kayam)
- 1/4 cup dessicated coconut
- 2 tbsp poppy seeds
- 1/4 tsp turmeric powder ( do not roast)
- This is a long list of ingredients, but well worth the effort.
- Add a few drops of oil to a heavy wok and roast the spices till crisp on a mild heat
- Some of these roast and burn fast like the coriander seeds and caraway seeds, others may take a bit longer to crisp up
- Dry roast the coconut and add to the spice mix.
- Top it with the turmeric powder and allow the ingredients to cool to room temperature.
- Once they are cooled powder them into a fine blend.
- Store in moisture free airtight container for use.
You can do this blend totally without any coconut and then add coconut into the curry if needed as well. This helps to store the spice mix for a longer time.
Tried this recipe?Let us know how it was!