Best 2 Goda Masala Recipes

Goda masala is a flavorful and aromatic spice blend that is popular in Indian cuisine. The base of this delicious spice mixture includes dried red chilies, coriander seeds, and cumin seeds. These ingredients are then roasted and ground together with a variety of other spices, such as turmeric, cinnamon, cloves, and cardamom. Gota masala can be used to make curries, daals, vegetable dishes, and even some types of bread. Its unique flavor profile adds a layer of complexity and richness to any dish it is added to. With its versatility and delicious taste, goda masala is a must-have ingredient in any Indian kitchen.

Here are our top 2 tried and tested recipes!

GODA MASALA

Goda Masala image

This is a spice blend originating from Maharashtra in India. Goda' means 'sweet' and in this recipe the sweetness comes from the coconut in the mixture. It is not readily available in shops, so I make a fairly small quantity and store it in an airtight container for up to 4 months. This is an adaptation of Monisha Bharadwaj's recipe, and is an ingredient in Puneri Dal (Yellow Lentils Pune-style) which I am posting separately.

Provided by Daydream

Categories Curries

Time 20m

Yield 1/2 cup

Number Of Ingredients 11

Ingredients

5 green cardamom pods
1 cinnamon stick (1/2 inch)
5 cloves
2 bay leaves, dried
1 -2 teaspoon sunflower oil
2 teaspoons sesame seeds
2 teaspoons coriander seeds
4 teaspoons desiccated unsweetened coconut (or use fresh coconut, grated finely)
10 black peppercorns
5 cassia buds (optional)
2 tablespoons white poppy seeds

Steps:

Split open the cardamom pods and remove the seeds from the husks.
Discard the husks.
Heat the oil in a small skillet and saute the cinnamon, cloves, cardamom seeds and bay leaves until the cloves swell.
Dry roast the remaining ingredients over a low heat until the coconut is slightly darker than a golden brown.
Stir and watch carefully as the coconut can suddenly burn!
Cool both mixtures, than place all the spices in a clean coffee grinder, and grind until fine.
Store in an airtight container for up to 4 months.

GODA MASALA MY WAY

Goda Masala My Way image

Goda masala is a coconut-based Indian spice mix that can be used in dishes for a twist from the usual. It's a bit labor intensive, but worth it. My version of this mix leaves out a few ingredients from the traditional mix because due to my aversion to certain flavors and inability to find some spices where I live. This mix gives a nice flavor to khichdi and other vegetable, rice, and dal dishes.

Provided by Buckwheat Queen

Categories World Cuisine Recipes Asian Indian

Time 55m

Yield 72

Number Of Ingredients 11

Ingredients

¾ cup shredded coconut
¼ cup white sesame seeds
2 teaspoons olive oil, divided
2 large bay leaves
5 each dried red chile peppers
1 tablespoon cumin seeds
¾ cup coriander seeds
1 (2 inch) cinnamon stick, broken into pieces
1 teaspoon whole cloves
½ teaspoon whole black peppercorns
1 teaspoon ground turmeric

Steps:

Heat a cast iron skillet over medium-low heat. Toast the coconut, stirring constantly, until brown and fragrant, 6 to 8 minutes. Transfer to a bowl. Add sesame seeds to skillet and toast, stirring constantly, until browned, 2 to 3 minutes. Add to the coconut.
Warm 1/2 teaspoon of olive oil in the same skillet; add bay leaves and toast, flipping halfway, until browned on both sides, 2 to 3 minutes. Remove and add to the bowl of coconut. Add another 1/2 teaspoon of olive oil; toast chiles until browned, about 3 minutes. Remove immediately and add to the bowl.
Add 1/2 teaspoon of oil to the skillet and toast cumin seeds until fragrant, 1 to 2 minutes. Add to the bowl. Repeat with coriander seeds. Break cinnamon stick into pieces and toast in the last 1/2 teaspoon of oil until fragrant, about 2 minutes. Transfer to the bowl. Repeat with cloves and black peppercorns.
Let toasted spices cool completely, at least 20 minutes. Transfer to a mortar and grind until fine. Add turmeric and stir to combine. Keep spice mix in an airtight container, in a dark cool cabinet, for up to 6 months.

Nutrition Facts : Calories 11.8 calories, Carbohydrate 1.3 g, Fat 0.8 g, Fiber 0.6 g, Protein 0.3 g, SaturatedFat 0.3 g, Sodium 3.1 mg, Sugar 0.3 g

Tips:

When making Goda Masala, use fresh ingredients for the best flavor. This includes fresh coconut, green chilies, and coriander leaves.
To make the masala paste smoother, soak the coconut and coriander seeds in water for at least 30 minutes before grinding them.
If you want a spicier masala, add more green chilies. You can also add a teaspoon of red chili powder for an extra kick.
If you don't have tamarind paste, you can use lemon juice or vinegar instead. However, tamarind paste will give the masala a more authentic flavor.
Store the Goda Masala in an airtight container in the refrigerator for up to two weeks. You can also freeze it for up to three months.

Conclusion:

Goda Masala is a versatile and flavorful spice paste that can be used to make a variety of dishes. It is commonly used in South Indian cuisine, but it can also be used in other cuisines. The paste is made with a combination of fresh coconut, green chilies, coriander seeds, and tamarind paste. It has a spicy, tangy, and slightly sweet flavor that can add depth and complexity to any dish.

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