Goda Masala is a unique Indian spice blend from Maharashtrian cuisine. It is also known as kala masala and has a slight sweet taste. Ready within 5 minutes.
Goda masala is an aromatic spice blend with a uniquely sweet flavour. It is sometimes known as kala masala (kaala masala) or “black masala” due to its dark colour.
It is often used in recipes such as misal pav, bhareli vangi or matki chi usal. In our house, sometimes we like to sprinkle on Kachumber Salad or Tomato Onion Salad.
My Mum is a big believer in making her own spice blends, whether its Chai Masala Powder , Dabeli Masala , Curry Masala Powder , Madras Curry Powder or Badam Milk Masala Powder . Compared with store-bought masala, you can adjust the flavours, you know exactly what has gone into them and they taste sooo much fresher!
About Goda Masala
The spice blend typically includes a medley of spices such as coriander seeds, cumin seeds, dry red chilies, cinnamon sticks, bay leaves, star anise, black cumin seeds, cardamom pods, and more.
What sets Goda Masala apart is the addition of certain distinctive ingredients like dagad phool (also known as black stone flower), poppy seeds, cassia buds, and dry coconut, which impart a smoky sweetness and depth to the blend.
Each recipe for goda masala varies between households so you may not find every ingredient used in all the recipes. For example, we tend not to use poppy seeds and star anise in ours.
Authentic Goda Masala Ingredients
Dagra – or dagad na phool also known as black stone flower or pathar phool or kalpasi. It adds a distinct earthy flavor with hints of muskiness. It is a must in this recipe. You can find dagad na phool in South Asian grocery stores or online.
Nagkesar – Nag Kesar, also known as cobra saffron, is derived from the nagkeshar flower and offers a delicate floral aroma with hints of bitterness. It provides a unique flavor to this masala. Optional as it is not easily available throughout the world.
Coriander seeds
Cumin Seeds
Cinnamon
Cloves
Black Peppercorns
Dried red Chillies
Black cardamom
Desiccated coconut or coconut flakes work
Sesame seeds – I have used white sesame seeds
Red Chilli Powder – If you use red kashmiri chilli powder, your masla will have little orange hue.
Oil – optional but can be used to roast the spices. Use a flavourless oil if using. I have made this masala with and without and it works well both ways.
Salt to taste
How to make it
Dry the roast desiccated coconut and sesame seeds separately for few minutes.
Transfer to a plate.
Heat oil (if using) in a same pan and roast other ingredients except the salt and red chilli powder. You can also simply dry roast the ingredients.
Roast gently until the masala has darkened slightly but careful to not burn the spices.
Allow to cool.
Place in a coffee grinder or spice grinder or food processor and grind coarsely, you do not need to achieve a fine powder.
Add red chilli powder and salt.
Mix well, once again let it cool and store this aromatic masala in a air tight jar.
Pro Tips
Keep the heat low when roasting the spices to ensure they properly roast and do not burn. This will impart a bitter flavour.
Toast the coconut and sesame seeds separately as they need different timings compared with the other ingredients.
Ensure to clean the pan before roasting the next set of ingredients as any coconut still stuck to the pan will burn.
Wait for the spices to cool down a little before grinding.
Store away as soon as the spice blend reaches room temperature.
Ensure you use a clean and dry jar to store the masala to enhance the shelf life. Use a clean and dry spoon whenever you use some goda masala.
You can use goda masala in traditional Maharashtrian recipes or experiment with flavours. I sprinkle it over tomatoes or use it to make fried rice too.
Storage Suggestions
To ensure that your Goda Masala retains its freshness and flavor for a longer time, follow these storage suggestions:
Transfer the freshly ground or store-bought Goda Masala into an airtight container to protect it from moisture and air exposure.
Store the container in a cool, dry place away from direct sunlight. Avoid storing it near the stove or other heat sources.
Opt for glass jars over plastic containers, as they are less likely to retain odors and will preserve the flavor of the spice blend effectively.
Goda Masala has a shelf life of about six months to a year when stored properly. However, for optimal flavor, it is best to use it within a few months of preparation or purchase.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Goda Masala
Equipment
- 1 Frying pan
- 1 Grinder
Ingredients
- 3 tablespoon Dagra-dagad na Phool
- 1 tablespoon Nagkesar optional
- 5 tablespoon Coriander seeds
- 2 tablespoon Cumin Seeds
- 1 inch Cinnamon
- 7 Cloves
- 2 tablespoon Black Peppercorns
- 10 Dried red Chillies
- 10 tablespoon Desiccated coconut
- 4 tablespoon Sesame seeds
- 2 tablespoon Red Chilli Powder optional
- 1 Black cardamom
- ½ teaspoon oil
- 1 teaspoon Salt
Instructions
- Dry the roast desiccated coconut and sesame seeds separately for few minutes.
- Transfer to a plate.
- Heat oil in a same pan and roast other ingredients except the salt and red chilli powder. You can also simply dry roast the ingredients.
- Roast gently until the masala has darkened slightly but careful to not burn the spices.
- Allow to cool.
- Place in a coffee grinder or spice grinder or food processor and grind coarsely, you do not need to achieve a fine powder.
- Add red chilli powder and salt.
- Mix well, once again let it cool and store this aromatic masala in a air tight jar.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe was first published in December 2015. This post has since been updated with helpful content and new images. The recipe remains the same.
Goda Masala
Equipment
- 1 Frying pan
- 1 Grinder
Ingredients
- 3 tablespoon Dagra-dagad na Phool
- 1 tablespoon Nagkesar optional
- 5 tablespoon Coriander seeds
- 2 tablespoon Cumin Seeds
- 1 inch Cinnamon
- 7 Cloves
- 2 tablespoon Black Peppercorns
- 10 Dried red Chillies
- 10 tablespoon Desiccated coconut
- 4 tablespoon Sesame seeds
- 2 tablespoon Red Chilli Powder optional
- 1 Black cardamom
- ½ teaspoon oil
- 1 teaspoon Salt
Instructions
- Dry the roast desiccated coconut and sesame seeds separately for few minutes.
- Transfer to a plate.
- Heat oil in a same pan and roast other ingredients except the salt and red chilli powder. You can also simply dry roast the ingredients.
- Roast gently until the masala has darkened slightly but careful to not burn the spices.
- Allow to cool.
- Place in a coffee grinder or spice grinder or food processor and grind coarsely, you do not need to achieve a fine powder.
- Add red chilli powder and salt.
- Mix well, once again let it cool and store this aromatic masala in a air tight jar.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Kanda Keri nu Kachumber, also known as Kachi Keri nu Kachumber is a Gujarati style raw mango and onion relish. You only need 5 ingredients and 5 minutes.
- Kanda Keri nu Kachumber Salad Ingredients
- Which mangoes are best for this recipe
- How to make Kachi Keri Kachumber
- Serving Suggestions
- Storage
The arrival of the annual mango season is a big deal, as in most Gujarati households, and all sorts of Indian mango recipes are on rotation!
The first crop of mangoes are raw green mangoes and they are used typically to make dip or chutney.
With crunchy and tangy raw mangoes, we make raw green mango chutney and red chilli, raw mango and garlic chutney .
One of my favourites is this kanda keri nu kachumber. Finely sliced raw sour mangoes and red onions are tossed in red chilli powder and sugar. It is left for a few minutes to incorporate and is enjoyed alongside Indian meals.
Kachumber translates to “finely chopped” and can be used for many recipes. This Indian Kachumber or Indian Cucumber Salad is similar.
You can easily make this raw mango onion kachumber within a couple of minutes and it’s ready to eat in an instant.
The taste is sweet, tart and a little bit spicy and the flavors complement It is an oil-free side dish.
It is also naturally vegan and gluten-free.
Kanda Keri nu Kachumber Salad Ingredients
Raw mango
Red onion – I prefer red onion for this recipe over white onion.
Red chilli powder – I have used Kashmiri Red Chilli Powder.
Cumin seeds – alternatively use cumin powder
White sugar – use brown sugar or grated jaggery
Salt
Which mangoes are best for this recipe
You need to use unripe green raw mangoes for this recipe.
One such example is the totapuri variety which is less sour compared with other raw mangoes.
It is important to use the mango for this recipe as soon as possible after purchasing as it will quickly ripen and start to sweeten.
Raw mangoes have the ability to protect against heat stroke making this kachumber an essential summer food.
How to make Kachi Keri Kachumber
Wash and peel the skin from the mango.
Grate the mango flesh using a box grater or using a food processor. You can also use a julienne peeler.
Discard the stone in the middle.
Next, peel and finely slice the onion. You could also grate the onion too but I find that it becomes almost mushy.
Mix the grated raw mango and onion in a large bowl.
Add the red chili powder, cumin seeds, sugar and salt.
Mix well and allow moisture to release and form a super syrup. This takes around 10 minutes.
Serving Suggestions
Serve this raw mango salad as a side dish for a variety of Gujarati curries. These Gujarati Dinner recipes are great inspiration for your next Indian Gujarati meal.
It is also delicious as an accompaniment to daal – bhaat (dal rice).
For lunch you may like it with methi thepla , whole wheat paratha , handvo or dhokla.
It is also delicious as a topping for masala poppadoms .
Optionally sprinkle over chopped cilantro.
Storage
I recommend making small amounts of fresh kachumber at a time and eating on the day you make it. As the kachumber sits, the raw onion becomes quite strong.
If you have to store it, keep it in the fridge in an airtight container.
I do not recommend freezing as the mixture will loose texture and flavour upon defrosting.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Kanda Keri Nu Kachumber
Equipment
- 1 grater
Ingredients
- 1 large raw mango
- 1 medium onion red
- 3 tablespoon sugar or jaggery or brown sugar
- 1 teaspoon cumin seeds or cumin powder
- 1 teaspoon red chilli powder
- ½ teaspoon salt
Instructions
- Wash and peel the skin from the mango.
- Grate the mango flesh using a box grater or using a food processor. You can also use a julienne peeler.
- Discard the stone in the middle.
- Next, peel and finely slice the onion. You could also grate the onion too but I find that it becomes almost mushy.
- Mix the grated raw mango and onion in a large bowl.
- Add the red chili powder, cumin seeds, sugar and salt.
- Mix well and allow moisture to release and form a super syrup. This takes around 10 minutes.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe was first published in April 2013. This post has since been updated with helpful content and new images. The recipe remains the same.
