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Regional spice blends

Goda masala

Sweet-smoky Maharashtrian blend with coconut, sesame and stone flower, used in amti and masale bhat.

Also called: kala masala (Maharashtrian)

  • Warm & sweet
  • Nutty & toasty
  • Smoky & roasted
  • Very mild
Buying & storing2 recipes

Flavour and aroma

sweet-spicy, nutty, roasted, mild. Sweet, smoky, aromatic.

Heat
Very mild
Forms
ground

How to use it

  • dry roast · Spice roasting (dry-roasting) technique

    To make it, roast the spices in a little oil over low heat until dark brown but not burnt; roast coconut and sesame separately until golden.

  • infuse · Simmering technique

    Add 1–2 tsp to amti or vegetables while simmering and cook for 3–5 minutes.

  • Amti (Maharashtrian dal)
  • Masale bhat (spiced rice)
  • Vegetable bhajis
  • Usal (sprouted bean curries)

Identifying good quality

Dark brown to almost black powder with a roasted, sweet-spicy smell.

Origin and history

Origin: Maharashtra.. Grown and used: Used mainly in Maharashtrian Brahmin home cooking..

Goda ('sweet-mild') masala is a dark, aromatic Maharashtrian blend of roasted coriander, dry coconut, sesame and whole spices, traditionally with dagad phool (stone flower) and nagkesar. It flavours amti dal, masale bhat and vegetable dishes.

Commonly told; not firmly documented

Recipes with goda masala