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HomeLifestyleWhy is Goda Masala so popular? How to make goda masala...

Why is Goda Masala so popular? How to make goda masala at home?

Goda Masala

Goda Masala, also known as Kala Masala, is a classic Maharashtrian spice mixture prepared by combining several strong and aromatic spices and herbs.

However, there is a slight difference between Goda Masala and Kala Masala, which is based on the ratio of spices used.

Although they are often used interchangeably, goda meaning sweet in Maharashtrian and kala meaning black, masala mixtures are made by roasting and mixing each spice.

1. Why is Goda Masala so popular?

The mixture of this spice- Goda masala gives a distinctive taste and aroma to Maharashtrian cuisine. This masala mixture gives a delicious and exquisite flavor to classic Maharashtrian dishes like misal pav, normal pav, varan, masala bhaat and meat dishes.

The innumerable health benefits of this spice mix make it so popular that it can effectively help manage weight, improve heart health, dental health and protect against many infections and seasonal diseases.

Apart from this, the anti-inflammatory properties present in turmeric and other spices help in curing pain and swelling.

2. How is Goda Masala made?

Goda Masala is basically a mixture of some of the most aromatic and delicious spices. Some of the common ingredients used are sesame, cumin, kalsi, asafoetida, cinnamon, red chili, turmeric, clove and cardamom.

What adds a unique flavor to this spice is the use of grated coconut, which is mixed with cinnamon, turmeric, cloves and cumin.

Roasting the spices turns their color black-brown, which is why it is called black masala.

3. How to make Goda Masala?

To make goda masala at home, take a pan and heat 1 tsp oil in it and add 7 tbsp coriander and take it out in a plate.

After this, roast cumin seeds in the same pan and keep it aside. Dry roast the carom seeds and sesame seeds. Dry roast all the spices and keep them aside.

Then fry the dry coconut till golden brown. Then try roasting whole red chilies with a little asafoetida.

Now put some oil in the pan and add all the roasted spices like cinnamon, bay leaf, black pepper, fennel, clove, black cardamom seeds, green cardamom, nagkesar, stone flower.

Keep the roasted spices to cool down. Grind all the spices together and keep it in an open tray for some time and keep it in an airtight container.

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Bhagyashree Soni
Bhagyashree Soni is a software engineer with soft writing skills. She is a degree holder from the International School of Entrepreneurial Leadership. She has been a state-level badminton champion and chess player. A woman with a forthright attitude enjoys her writing passion as her chosen career. Writing in the context of feminism, social cause and entrepreneurship is her forte.
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