Goda masala, which translates to "sweet masala" is a milder version of garam masala used in the kitchens of Maharashtra. It includes coconut, which tamps down the spice a little.
Servings: 8 servings
- 1 tsp vegetable oil
- 4 tbsp coriander seeds
- 4 cloves
- 4 green cardamom pods
- 4 1-inch sticks cinnamon
- 4 dry bay leaves
- 1 tbsp dagad phool (stone flower, optional)
- 20 peppercorns
- 2 tbsp fennel
- 2 tbsp sesame seeds
- 2 tbsp cumin seeds
- 1 tbsp mustard seeds
- 1 tbsp poppy seeds (use the white poppy seeds, if possible, but if you can't find these the black seeds are fine)
- ½ cup dry coconut (copra) (shredded or broken into small pieces. This is a kind of coconut that's been dried before use. It has a different flavor from fresh coconut.)
Heat the oil in a small skillet. Roast the masala ingredients until lightly brown and fragrant. Fry the sesame seeds, poppy seeds and coconut last and keep a close eye on it because it can burn in an instant.
Cool, powder in a spice grinder, and store in the refrigerator.
Calories: 63kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Sodium: 7mg | Potassium: 126mg | Fiber: 3g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg