Godaa Masala is a traditional spice mix from Maharashtra. It is used by certain communities in their daily cooking, especially by the Maharashtrian Brahmins. This masala is not too pungent and has a unique flavour and is totally different from any garam masala.
Certain unique spices like Naagkeshar, Dagadphool used in this masala along with the other exotic spices gives it an aromatic fragrance. This masala is used specifically in certain Maharashtrian specialities like, Tondli Bhaat, Vaangi Bhaat, Masaale Bhaat, Usal, Aambat Daal, etc.
Today, we do get this masala in stores. But, my previous experiences have taught me that we cannot store it for long even in the refrigerator as it starts smelling of rancid coconut. Still, if a very good quality Godaa Masala is available in your area, do go ahead and buy it.
Coming back to this homemade one, let me assure you that if done rightly and mainly if the coconut has been roasted well, then the homemade Godaa Masala stays very well in the refrigerator for a very long time (mine stayed good for almost 5 years). I mostly use it just for the very delicious Maharashtrian Masaale Bhaat, which gets a very unique taste due to this masala!
For some more masalas, do take a look at the following recipes too….
Here’s the recipe for Godaa Masala….
Yields :800 gm Masala
- 500 gm Corriander Seeds (Dhaney)
- 100 gm Sesame Seeds (Til)
- 25 gm Dry Red Chillies (Sukkya Laal Mirchya)
- 25 gm Stone Flower (Dagadfool)
- 20 gm Mace (Jaipatri/Javantri)
- 50 gm Bay Leaves (Tejpaan/Tamaalpatra)
- 100 gm Dry Coconut (Sukka Khobra)
- 20 gm Indian Rose Chestnut (Naagkeshar)
- 10 gm Cloves (Lavang)
- 10 gm Black Cardamom (Masala Velchi)
- 20 gm Cinnamon (Daalchini)
- 10 gm Black Peppercorns (Kaali Miri)
- 50 gm Cumin Seeds (Jeera)
- 10 gm Caraway Seeds (Shahjeera)
- To make Godaa Masala, dry roast above mentioned ingredients separately in a kadhai on low heat just till they are fairly hot to the touch or emit a fragrant aroma.
- Transfer all the roasted ingredients to a plate to cool down.
- Grate the dry coconut and roast in two batches on low heat till it turns slightly brown in colour. Set aside to cool.
- When each ingredient is well cooled, grind them together in a mixer grinder to get a fine powder.
- If making this masala in large quantities as shown above, then first grind the corriander seeds and transfer to a mixing bowl.
- Grind other ingredients in batches mixing a few together, like grinding the cloves, cinnamon, black pepper, etc. together and transfer to the mixing bowl.
- When all the roasted spices have been ground and transferred to the bowl, give it a good mix so that all the separately ground spice powders amalgamate very well.
- Fill up the fragrant Godaa Masala in air tight jars and use as required.
- This masala stays well for quite a long time (many years with the aroma intact) if refrigerated!
Pictures depicting the process….
1. Coriander Seeds / Dhaney
2. Bedgi Dry Red Chillies / Sukkya Laal Mirchya
3. Bay Leaves / Tamalpatra
4. Mace / Jaypatri
5. Cloves / Lavang
6. Indian Rose Chestnut / Nagkeshar
8. Black Pepper Corns / Kaali Miri
9. Sesame Seeds / Til
10. Cumin & Caraway Seeds / Jeera, Shahjeera
11. Black Cardamom / Masala Velchi
12. Cinnamon / Daalchini
13. Stone Flower / Dagadphool
14. Dry Coconut / Sukka Khobra
17. Godaa Masala