How to make Goda Masala Recipe - Goda masala is used in Maharashtrian cuisine.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Dry coconut (khopra) ( खोपरा ) , Cumin seeds ( जीरा )

Cuisine : Maharashtrian

Course : Powders

Goda Masala

Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

You can also find more Powders recipes like Chholay Masala, Garam Masala, Samandhi Podi, Idli Dosa Chutney Powder. Or try out these recipes from Maharashtrian Cuisine like Masurichi Missal, Beetroot Pickle, Fried Bangda, Phodnicha Bhaat.

Goda Masala Recipe Card

Goda Masala

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve :

Level Of Cooking : Medium

Ingredients for Goda Masala

  • Dry coconut (khopra) grated 1/4 cup

  • Cumin seeds 1 1/2 tablespoons

  • Caraway seeds (shahi jeera) 1/2 teaspoon

  • Black cardamom 4

  • Cloves 10

  • Black peppercorns 3 teaspoons

  • Bay leaves 10-12

  • Coriander seeds 3/4 cup

  • Cinnamon 6 inch piece

  • Mace 1 blade

  • Whole dry red chilli 4

  • Sesame seeds (til) 1 teaspoon

  • Oil 1 tablespoon

  • Stone flower (dagad phool) 1 tablespoon

  • Cobra’s saffron (nagkeshar) 1 teaspoon

  • Asafoetida 1/4 teaspoon


Step 1

Heat oil in a pan and roast cumin seeds, caraway seeds, black cardamoms, cloves, black peppercorns, bay leaves and coriander seeds.

Step 2

Add cinnamon, mace, whole dry red chillies, sesame seeds, dry coconut, dagad phool, nagkeshar and asafoetida and continue to roast till a nice aroma is given out. Cool and grind to a powder. Cool and store in airtight containers.

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MasterChef Sanjeev Kapoor

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