Goda Masala My Way recipe

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Ingredients

¾ cup shredded coconut
¼ cup white sesame seeds
2 teaspoons olive oil, divided
2 large bay leaves
5 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

Nutrition Info

11.8 calories
carbohydrate: 1.3 g
cholesterol: : -
fat: 0.8 g
fiber: 0.6 g
protein: 0.3 g
saturatedFat: 0.3 g
servingSize: -
sodium: 3.1 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

1 1/2 cups

Recipe Note

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.

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