Goda Masala
The Quirky Foodster Team
About 1 cup
Servings
Ingredients
- coriander seed, sesame seed, dry coconut (copra), cloves, cinnamon, bay leaf, stone flower (dagad phool, a lichen used in Maharashtrian cooking), and a specific dark-fried onion/garlic component in some versions — notably sweeter and more aromatic than most North Indian garam masalas due to the coconut and sesame
Method
- Toast the coriander, sesame, coconut, and whole spices separately to their appropriate degrees, cool, then grind together.
- Essential and involved, with the dry coconut requiring careful toasting to golden (not burnt) for the blend's characteristic sweetness.
Origin: Maharashtra, western India.
Use: A defining spice of Maharashtrian cuisine, added during the cooking of various dals and vegetable dishes.
Classic Dishes: Maharashtrian dal; various vegetable preparations specific to the region.
Storage: Keeps 2-3 months sealed and dark, somewhat shorter-lived than pure whole-spice blends given the coconut content’s oil.
Variations: Distinguished from virtually every other South Asian blend in this list by its sweet, coconut-and-sesame-forward profile rather than a purely warming-spice character.
Substitutions: No close substitute given its distinctive coconut-sesame-spice combination; garam masala plus toasted desiccated coconut and sesame as a rough approximation.
- coriander seed, sesame seed, dry coconut (copra), cloves, cinnamon, bay leaf, stone flower (dagad phool, a lichen used in Maharashtrian cooking), and a specific dark-fried onion/garlic component in some versions — notably sweeter and more aromatic than most North Indian garam masalas due to the coconut and sesame
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