Kaala / Goda masala is a Maharashtrian delectable spice mix which is used to add flavour to sprouts usal, gravied as well as dry vegetables, rice and even dals, actually tongue tickling flavours I must say. Many ingredients go into making kala masala and the recipe varies from household to household.
The dark colour comes from roasting mostly dark spices on low flame till they brown and release their aroma taking full care not to burn them. Also the spices used have a sweetish aroma (not in taste though) hence known as Goda masala.
The month of Shravan is coming up, hence prepared kala masala as addition of this masala enhances the taste and flavour of no onion no garlic recipes too. The recipe that I am sharing today was shared by my friend Sadhana Ginde. This is her mom’s recipe : a must try recipe : very authentic, aromatic, flavourful, a recipe that’s been followed through generations. This recipe truly enhances the taste of the dish. Thanks Sadhana for sharing the recipe and many thanks to her mom too for this authentic share.
Friends who are interested to know the recipe of this traditional spice mix, do try this recipe. For a first try you could even reduce the amount to half the quantity mentioned which gives around 140 gms of kala masala.
RECIPE CREDITS : Sadhana Ginde
KAALA / GODA MASALA (Maharashtrian Spice Mix)
2 cups coriander seeds
½ cup unsweetened desiccated coconut
¼ cup unpolished white sesame seeds
¼ cup cumin seeds
2 tbsp shahi jeera / caraway seeds
6-8 dried red chilies (I used bedgi)
3 bay leaves
1 stick of cinnamon (about 2” long)
1 star anise (chakri phool)
1 tsp cloves
1 tsp asafoetida /hing
½ tsp turmeric /haldi
½ tsp salt
1 tsp dagad phool / indian stone flower / kalpasi
1 tsp nag kesar
1 to 2 tsp oil
1 tsp of black mustard seeds
1 tsp of fenugreek seeds / methi
1/2 tsp of black peppercorns
Heat a cast iron skillet, add 1/2 tsp oil and roast the coriander seeds on low flame till they are uniformly roasted and they turn golden brown taking care not to burn it. Transfer to a plate. Next roast the desiccated coconut till brown taking care not to burn it, transfer to the same plate as coriander seeds. Next roast the sesame seeds, they’ll start popping up as they get roasted, transfer to the plate mentioned above. Next come the dry red chillies, roast them and transfer to a separate plate.
Next add a little oil and roast the rest of the ingredients mentioned ( except salt, turmeric and asafoetida) separately (one by one) until brown taking care not to burn the spices, transfer to another plate. Once all the spices are roasted switch off the flame, let the temperature of the skillet come down a bit then add asafoetida, salt, turmeric powder and just mix it taking care not to burn it. There should be no moisture. Transfer to a plate.
Allow the roasted spices to cool down and then using a dry spice grinder (or clean coffee grinder) first grind all the spices in the second plate into a powder. Add the coriander seeds, sesame seeds, and desiccated coconut and grind again. Lastly add the red chillies and grind again. Grind the masala in stages so that the aroma of spices sets into the spice mix. Also the grinder should’nt heat up, the masalas lose their original flavour if they get heated up while grinding. Give some time space for the grinder to cool in between usage. Grind the spices with lots of patience. If the motor is run continuously the grinder jar will heat up which will reduce the taste of the masala. Dry red chillies should be ground at the end so that the colour and flavour sets into the spice mix. Store the ground masala in a totally dry airtight glass jar, for a longer shelf life store in the refrigerator for up to 1 year or so.
Using a cast iron skillet gives the perfect aroma and flavour / khamang (as we call it in marathi).
Place a piece of khada hing / rock asafoetida at the bottom of the glass jar and at the top of the masala so that the masala retains its freshness.
Desiccated coconut adds flavour to the masala. However if the masala is prepared in larger quantities it is advisable to store it in the referigerator OR skip adding desiccated coconut.
The masala mix should be kept in an airtight glass jar away from air and moisture.