In my opinion nothing says Maharashtrian cuisine as does the Goda Masala, a spice blend so unique and complex that it cannot be replaced with any other combination of spices. Each family recipe may have enough differences that interchanging them makes a remarkable difference to the final dish.
I hardly delved deep into the masala that was used everyday in the house, being content in just learning to use it. I understood that it was a mix of many spices that were roasted and then ground. There were always large glass bottles filled with it that would get replenished annually when my mother-in-law returned from her visit to Pune.
She prepared it for the first time only a few years ago. It was her older sister in Pune who for years painstakingly prepared kilos of Goda Masala for her two younger sisters. My mother-in-law passed away a couple of years back but I still had the goda masala she prepared, for the first and last time, till a few months ago. The last half bottle I hoarded for special dishes only, using store-bought masala for other everyday needs.
But no one was happy with the situation. A search through the Matunga neighbourhood in Bombay last year revealed many kinds of goda masalas that were neither kala (black) nor did they have the vital ingredient – khobra (coconut) – that would make them authentic Goda Masala. The shopkeepers would tell me they didn’t add coconut because that makes the masala spoil sooner. But I had had mine last over two years. The writing was on the wall – I was going to have to make some.
I looked at the ingredient list on the family recipe that we had noted from TH’s aunt in Pune. I had everything in stock except the shah jeera and the dagad phool. I keep only a tiny bit of shah jeera in stock since only a few recipes call for it. Dagad phool I was hoping to find at the INA market where you can find anything.
So ask I did for ‘pathar phool’, literally meaning ‘stone flower’, half expecting to be handed star anise. Imagine my surprise when I was handed something that looked very much like lichen! As soon as we reached back home I took it out of the packet and I smelled the unmistakable fragrance that makes up the Goda Masala! At last I had put my finger on the note in the masala that I had never been quite able to place. Just a small quantity of this lichen gives the masala its distinct aroma. If you cannot find this spice you cannot have goda masala. Don’t believe anyone who says otherwise.
Of course the fragrance of the masala is not that simple to unravel. The individual roasting of all the spices, way beyond the point that is usually considered the limit, brings out a smoky sweetness that is unique to this spice blend. Recipes using this spice blend usually also call for the use of a souring agent, usually kokum, and sugar or gur for sweetening. This masala is the key ingredient in some of the regional recipes that are my favourites, such as masale bhat or vaangi bhaat, the unbelievably delicious way with pumpkin – baakar bhaaji, as also stuffed eggplant.
This is a labour intensive project; take it up only when you have plenty of time at hand. The recipe yields a little over one kilo of masala, so you may find it prudent to halve it. And if you have ever received even a small amount of this spice blend from a friend or family, remember to thank them for their effort. They must really love you.
It took me around 3-4 hours (spread over a whole day) to prepare this quantity. All of the spices could have been roasted further – but it was my first time and as soon as it seemed I had burnt them long enough 🙂 I stopped. In the evening it all came together and I was quite pleased with myself. Quite the Maharashtrian bahu, I was thinking.
A month later my sister-in-law came to visit via-Bombay. I had mentioned my labour of love so she got me some goda masala from her trusted grocer. It tasted exactly like mine. 🙄
In case I run out of the masala, which is not going to happen any time soon, I know I can always have someone send me some from that corner store in Bombay. It is not very heartening to know, but there it is. If you know where to look you could find it.
(Wardekar family recipe)
500gms (8 C) coriander seeds
125gms (1C) cumin seeds
125gms (3 C) grated dried coconut
125gms (1C) sesame seeds
30gms (1/4 C) shah jeera
30gms (1/5 C) cloves
30gms (1/3 C) black cardamom
30gms (about 20) tejpatta
30gms (3/4 C) dagad phool
Using very little oil in a heavy skillet or pan, on medium heat, roast all spices separately till well browned. Grind individually. Mix till well combined. Pack pressing into glass jars, covering with a thin layer of salt on top (only if made in large quantities that need to be stored longer).
Recipes that use Goda Masala:
vaangi bhath (spiced rice with eggplant) (Indian Food Rocks)
baakar bhaji (pumpkin curry)
This is my (first) entry for RCI: Maharashtrian Cuisine being guest hosted by Nupur at One Hot Stove, which originated at Lakshmi’s Veggie Cuisine to celebrate regional cuisine styles of India.
79 thoughts on “Goda Masala”
Maharashtrian soon not bahu. 😆
Looks good and smells wonderful all the way here! I want some!
😆 You got me!
I would have sent some had I known you’d like some… and thanks, Manisha. It means a lot from someone who knows this stuff well. Have you ever made it?
Wonderful recipe! Look what I have for RCI!:))
Mine is very simple.I don’t get all those spices,wish I had.Thanks for this very authentic recipe Anita.
Innovation is a good thing – else we wouldn’t have those bakarwadis either! Great spread, Asha – as usual, I might add!
Sounds Authentic.. Thanks for demystifying Goda masala…
100% authentic, Suganya. Now, I’ll never lose it!
I loved your story i too have been trying to get good goda masala could you please tell me where in bombay you can get the masala… i want to take the easy way out:)
Hi Resham. I will have to ask my sister-in-law (maybe she is reading) for her source. It really was as good as mine! 😉
Your masala looks just like the one my Aai makes!!
I agree, if it has no dagad phool, can’t claim to be goda masala.
My Aai has another ingredient, naagkeshar. But I have no clue what flavour dimension it adds.
Hi TC. I too read about naagkeshar as an ingredient for goda masala on Another Subcontinent forum sometime last year, but at least this family recipe does not call for it. I should get some and find out what it smells and tastes like. It is astounding what all humans have used as spice…! Who would have thought there is this fragrant lichen!
Thats fabulously written!!!!!! I read almost thrice. 🙂
My sis-in-law is married to a maharashtrian and she passes on some of the masala to me when she gets her supply from bbay which her MIL makes for her. I treasure that masala and use it as if its some precious ingredient. 🙂
Next time I must get this dagad phool from bbay and make it with your recipe. Till then, this page is book marked!! 🙂
Hey, Coffee. It is precious indeed when you think not just the pricey spices but the effort! Lot of slow roasting and stirring and tossing…(Manisha, please to note: it should be quite relaxing. Maybe you could make some for me too?)
I absolutely loved reading that- and its so true, it isn’t goda masala without dagad/pathar phool. When I first smelled this lichen, a vision of crumbling ruins enshrouded in mist came to mind…and this is how I describe the fragrance, because I know of no other…
Does anyone know if goda masala is ever added to Marathi pathrode/patra bajia? I am thinking that my first sample of this dish (from a can) contained badi elaichi, dalchini, and pathar/dagad phool… the first two spices I was able to identify, but there was this unfamiliar fragrance, I now recall, that I was unable to put my finger on… 🙂
You have an apostrophe missing, Pel! 😆 Gotchya!
One is free to add whatever they want to pathrode – it’s a free country!
I am intrigued by this lichen! I love spice mixes, and this one looks fabulous. Great post, Anita!
This is truly an incredible lichen! I would love to find out how it is harvested. I would guess it would be hard to cultivate. There were bits of tree bark and moss that I picked out…The humid Western Ghats must be the ideal habitat.
Western Ghats? TC, look what she’s calling us now! 😆
Our family recipes have a lot of naagkeshar as well. Unfortunately, I have no clue of its smell or flavor. 😦
You want me to make it for you? Send me all the ingredients and I would love to make it by the end of July or early August when I am ready to throw up from all the vun-vun, visitors and work.
Tch! Pel! A dropped apostrophe. My! My! Whatever is this world coming to?!!! !! ! !! !!! (That’s a simplified unreversed Manishacci Sequence)
I am not calling you nothing. You prefer Konkan ka?
You make it when I’m finished with this lot – in four years time maybe? 🙂
a punctuation error in the commentary is totally okay as it is signed sealed delivered done but one in the blog heading is absolutely unacceptable but really it all comes down to style when dealing with criticism one can accept ones shortcomings and simultaneously rejoice in ones strengths and just say hey i learned something that day or get a bit grumpy and bare teeth and basically fizzle yourself out to the point where you disappear entirely for a few aeons and eventually reemerge and act is if nothing happened not talking anyone specific here but i think my point has been made luckily my closer friends aren’t like that and keep trudging full steam ahead with blogging and remain true despite their obvious knack for cheap wit did i say that
It is also a good idea to let us know when we can stop and pause for breath… 😆 Point well made.
I can almost smell that goda masala! Food gifts- spices, pickles and the like- are something that I cherish far far above the gift cards and perfume bottles. Thank you so much for sharing this!
Food gifts are indeed to be cherished – there is a lot of thought and love (even effort, at times) that is put behind all that we consume and polish off with such great delight.
You wanna know something strange? That pic of your goda masala looks quite similar- in colour and texture- to what I have here at home!
8 C of coriander seeds… my lanta! How much you must use!
What can I say – you must have the best kind there is! 😉
Yup, that’s helluva lot of coriander seeds – it should make enough to last a whole year, at a Maharashtrian pace, for a family of four or five. You don’t want to make it more often than that, believe me. At my pace, it will last me a looong time – but I’m thinking about spreading the joy some. 😀
I followed the recipe by weight (which is how it was noted), but measured everything out in cups as well – to make it easier next time around. You can be sure I will be halving it!
He he, Anita, i understand how you were feeling while half expecting to be handed some Star Anise instead of the lichen. has happened to me as well! I have often heard several people refer to Star Anise as dagad phool!! i actually don’t know the real Hindi name of Star Anise (in Punjabi we call it Badiyun khatai). and i agree, Goda Masala isn’t the same without dagadphool and khobra. i include nagkesar too (thats from the recipe i got from my friend’s Mom).
Ha ha! i loved the bit on “this is a free country, one can add whatever to the patrode!”
and this is making the list of the things i potentially missed out on longer, isn’t it ;).
Yes, Musical, the list would have been much longer! This is just the tip of the proverbial iceberg.
(Pss, I have never held star anise in my hands ever…must remedy that…what will that Umreekan friend of ours think!)
And very nice for those of us who don’t yet own a kitchen-scale… 🙂
[sighs] I suppose I ought make a batch of this here stuff right soon.
…which includes me. I had to buy everything for this masala,even the spices I had in stock.
Make a batch? How much amti do you make?!
And oh…tsk tsk tsk…why is it little ole Umreekan me who knows all the Hindi words… 🙂 Star anise is badal phool…don’t ask how I know that. It just comes to me, like a dream…well, no…it’s because I have a competing recipe in front of me at the moment actually. And this one has nagkeshar…sar…shar? Is it a sssss or a shhhhh sound? And dalchini, mirch, haldi and hing. Otherwise its just like yours, Anita. And perhaps, yours is more versatile, as, for instance, in yours the heat-level can be adjusted to taste, depending on who’ll be eating it.
I have heard of nagkeshar only in the context of this masala – so it will have to be the shhh sound – it is keshar, and nagkeshar – in Marathi. No mirchi in this recipe. There was enough ‘bhuno’ already, I guess!
And I already admitted, you know more than most of us natives, about our own cuisines. You’ve been a good scholarly student. 🙂 If there is anything that we know more,it is purely by the accident of familiarity…or wouldn’t I have known better than to expect star anise, or that my grocer is fobbing off malabathrum as cinnamon… 😳 I know – you’d think I would know better than that!
Great job Anita! The lengths we foodies go to make our own stuff 🙂 I wish I could have access to such spices and masalas. Thanks for this recipe, when next I travel and can get to an Indian grocery store I will definitely look out for it.
Cynthia, you’ll find it only if there are Maharashtrian immigrants…are there? You could always make some..?! 😉 Maybe I could send some…I wonder if there any restrictions between our two countries?
So is badal phool a Marathi expression? I take it there is just the one-letter difference in the word for saffron?
Hmm, so you haven’t held star anise! How could you do that 😉 try it in chai, Anita, it tastes divine!! i just love this spice 🙂
Pel ji : Well, as for the nagkesar/nagkeshar, both are correct depending on the language one uses. Hindi and Punjabi use “nagkesar” and Marathi “Nagkeshar”.
That has been remedied: I am holding it in my hand, and it smells like ‘saunf’! Now tell me what to do with it – can’t just hold and sniff only!
Thank you very much Musical! Well, those Marathis are an eccentric bunch aren’t they? Always doing things their own way… 🙂
Anita, to side with the sonic sweetheart of sabziyon, you haven’t experienced star anise yet? My gosh…a beautiful spice! Even just to look at! Or have you? And pray, divulge its Hindi name… badal, badiyun…brown? Phool…flower? Khatai…flower too? Brown flower? Badi phula?!…mera naam pel hai…mein bukha hun…fir miltein hein…kya bola?
🙂 This is not an ‘improve your Hindi’ blog…So I went and got myself some star anise. And the guy didn’t know the Hindi name!! I was in a hurry or I would have asked other spice sellers. Bahdal=cloud, badal (buhdul)=to change, and the grammar works different…it will have to be ‘sweetheart of subzi’… 😉
anita, i tasted nagkeshar recently at my local grocer. it tastes like nothing at all. or rather like some grit you get in rice occasionally. i don’t think i will miss it in goda masala. it’s just added to make the spice mix more exclusive, methinks.
Ah, you’re back! So much for the nagkeshar mystique! Or do you think it might be one of those flavours that only a few of us can smell/taste?
Anita you ought to get a shabash soonbai! Goda Masala -Kala Masala mystery goes on…..I bet non maharashtrains are finding all the enigma killing with this recipe. So is kala masala in pipeline?
Thank you, Anjali. Let you in on a secret, till just a little while back, I thought kala-masala and goda masala were the same! So, the Kala masala recipe will not be coming from me! 🙂
Glad you didn’t say ghaati.
Manisha, jaoo de, hya welela.
‘Ghaati’ is a bad word? I’ve seen some people use it…And I have a masala from the ghats that is supposedly called ‘ghaati masala’...
Well, it was a good guess anyway. I found it’s Malay name: bunga lawang…and what is “rampatri”?
So…this recipe is goda masala…and, I have a recipe that I found online- a translation from Smt. Jayashree Deshpande’s book, Hamkaas Paaksiddhi, but both kala and goda are used to describe it. Any clue how to tell the difference?
Oh, and HAPPY BIRTHDAY ANITA!!!!!!!!!!!!!!!
Thanks, Pel. You had to shout, didn’t ya? 😀
According to TLO, goda masala has coconut, while kala masala does not 😉
Hmmm…someone else said just the opposite! Of course, they weren’t no Marathi…and TLO is very exacting with her knowledge before she spews it. She’s good to have about. Much better as a friend than enemy! Well, now I know…
I had some nagkeshar a few years back. Obviously the spice is used across the Bay of Bengal somewhere in something…it’s flavour is sweet and delicate…but roasted might be a different story…look what happens to peanuts!
OK, people! Enough! The ever resourceful Veena has posted pictures of all that you are quibbling about. From naagkeshar to star anise to rampatri. Go have a gander.
First of all ji, Happy B’day 🙂
Star anise: goes with lots of things 🙂 Chai, to begin with 😀 (trust me, it rocks! i even use it in my kahva, the only place where i think i can use this in place of saunf) and yes, it smells like saunf and hence people sometimes also call it waddi saunf! but i feel its taste is deeper and slightly different compared to saunf. but mostly my feeling is that star anise and saunf can’t really substitute for each other. i use it in my home made garam masalas, especially chhole masala (one big flower is more than enough for 3-4 huge pots full of chhole, i use it with dalchini, badi elaichi and jaiphal: mostly using powdered mix for regular chhole and khada masalas for pindi chhole).
According to TLO, goda masala has coconut, while kala masala does not 😉
Wow! Golden Girl’s Aayi just mentioned something to similar effect y’day 🙂
I’ll use star anise in my chhole masala then – I usually make it fresh for chhole.
So that is the only difference between the goda nad kala masala then?
And, tch! Pel, really! Its flavour. You want the possessive form of it there!
Anita, go easy on the poor fella! You shouldn’t hammer so hard on the head, you know. Not only does it hurt, it’s difficult to think after that.
Pel dear? My sympathies.
happy birthday, dear anita. i love ya. jai does too.
Thanks, Bee. And, Jai!
…Will you still love me…when I’m 64? (that is a long way off, BTW)… 🙂
Thank you TLO, and right you are about the its and it’s! You win the punciation 🙂 tournament! [claps…then, scratches his head and opens his eyes wider] Gosh…how many languages can you puncuate in?!!!
Anita..yeah, be nice to me…I’m special. (younger too!) 😀
And Musical…I got all of that except two things: Khada masala (is that related to karhi/kadi?) and pindi chole…what’s a pindi?
I’ll answer that 🙂 : Khada masala is the term for using whole spices. And ‘pindi’ comes either from the word ‘pind’ which is ‘village’ in Punjabi, or from Rawalpindi, a place in West Punjab (now Pakistan). Am I right, Musical?
And, yup – you’re special, and younger too. And, I’m always nice. 😀
Manisha: That is the thread I remember reading and seeing all the pictures too!
A spice mix that has been around for quite some time is likely to have variations – just like the Punjabi garam masala does. There is a goda masala recipe on that page – similar but not the same!
(didn’t want to mess up your link…WordPress is still figuring it out I guess…) 🙂
Have you seen Yellow Submarine already Anitalu?
Well…you two have TOTALLY blown my secret goda masala recipe into the blinding spotlight!There’s one less post for me to do… 😦 Now what am I going to write about?
Dal-chaval…[brightens up] No…maybe….ver? [grins evilly and laughs to match it]
Yellow Submarine? Movie?
Sorry ’bout that! 😀
…and there are many recipes for ver too! So go right ahead!
off topic, but this must be said. i made haak with radish greens (boy, they’re bitter) anita’s way. steaming them with mustard oil, hing and red and green chillies, water and salt. pretty good. but i will sneak in the kashmiri garam masala when i eat it tomorrow. maybe some lime too. 😀
Radish greens are traditional to Kashmiri cooking! The radish part is also added, and in addition to the hing, and whole red chillies, a pinch of the ver masala is also added – which, at a pinch, you may replace with garam masala. So, not blasphemous at all, Bee!
But, talking about it on a Marathi post…totally! 😆
Um, wrong blog, Bee. You need to pour yourself a couple more of those strong whats-its you’re having. Cos then you really talk sense. This may be a Kashmiri blog but ain’t no haak to be found here. Tee-totally blasphemous, I say!
As for all that lovey-dovey stuff – *barf*
Anita, you talk about being 64 but the reference to Yellow Submarine escapes you?! Girl, you not older. You just plain old!
(Pel, my haaking friend, I need some backup here…)
Sometimes things have ‘hidden meanings’ which usually do escape me :D…but I haven’t seen the movie though I have heard all the songs. Over and over and over…You may be right about that ‘old’ bit though…if I grew up on them Beatles! Age-wage – just numbers
…We can argue about old and older to our graves..I mean, pyres (or electric crematorium…)
I’m back…I really shouldn’t be. My nose needs to be stuck to the grindstone.
Ghati is sometimes (actually, rather frequently) used by the rather oh-so-sophisticated folks from the cities when they refer to their less-refined cousins from “over there.” You know, the places which aren’t quite “the city.” All these snobs are “Western Ghats” – get it? There is, I believe, a discussion about this on AS, too. There would have to be, no?! 😆
Yup, you shouldn’t be – not at that time of the day/night!
Ahhh! So snooty people are from Western Ghaats, while the rural cousins are ghaati! What – no link for that thread? 😀
No link. No enthu to look it up. Besides, I’m busy, see?
I believe ya – if you don’t have time to insert links – you’re BUSY! 😀
Oh! You <em>do</em> know the songs though…sometime, see the movie- especially good after downing a few of those green cookies I mentioned a while back…and maybe some cream of ‘shroom soup to wash it down, followed by cocktails- oops! I dropped something [bends down to pick up an imaginary cube of sugar]Where was I? Ah…the ver. Radish greens seem yummy, and I have some handy…why is it that a few days after I’ve “haaked” something I start missing it? 😀
See what those green cookies can do? Seeing Lucy in the Sky with Diamonds? 😉 See, there are hidden meanings sometimes.
That farmer’s market shopping has you stocked for a lot of ‘haaking’, with or without ver…
And has anyone seen my hedgehog? The queen’ll have my head for this…
Off with his head…finds sugar cubes, when he should be looking for hedgehogs!
Nicely written Anita!!! I can almost smell the fresh batch of Masala all the way here. Wouldn’t it be great if technology advances to this level :)) The Goda masala that I gave you was freshly grounded in the kitchen of Bhagini Samaj. Located in the heart of Central Dadar’s Hindu Colony (4th lane), this venue has a group of ladies that are employed to make masala’s, pickles, laadoo, puran poli, gul poli, chakli, chivada, shankarpale, kadboli and..the list goes on…..
Thanks, Aparna. And thanks for letting everyone know where you got that glorious masala from…and it is going to lead to other goodies too. Now I know what all to ask for the next time you come via Bombay! 😀
Do you think they’d let me join? [looks hopeful]
gul poli?!! Like…filled with sugary roses?!
Anita, I just finished making baakar baji…excellent! Reminds me of a Hyderabadi salan…sort of- though quite Marathi! That’s a keeper…impressively easy to assemble too.
You’d have to roll better than them paranthas all day! 🙂
…filled with good-ol gur(and a tad bit of besan, til, and elaichi!) because gur is actually pronounced ‘good’ or, in Marathi, ‘gul’! Those British did a bad job of spelling Indian words…Delhi is actually Dilli or Dehli (day-h-li)…go figure!
Baakar bhaaji is indeed simple to put together, and the end flavour is so complex thanks to this goda masala. Did you do the quick pressure cooker method or the slower kadahi way?
The slower kadahi way of course! 🙂 I like stirring…
Are you making fun of my paranthas? It was only the first two that came out like crackers you know…the rest were chole-worthy! Besides, I’d rather be on the achaar-making team- that is the path to immortality…
And, just to spite you I’ll be doing a post on gul-polis… 😀
Then your bhaaji must have been even better!
😀 I would never make fun… with rotis and paranthas there are no short cuts – you gotta go thru some crackers, and shapes that resemble countries you have never seen, rather than the flat world they ought to look like… it is just that for some of us it was a long time ago, memory is a fickle thing…
Gur poli is helluva lotta work – even more than puran poli. I’ve only assisted my MIL in the cooking part, not in the preparation of the stuffing, or the rolling. Though it may be easier if you are attempting a small quantity, unlike my MIL, who would make 4-5 dozen at a time. Naturally, they keep very well. If you post on these, I will have to bow to you yet again.
i am looking for the english name of dagaad phool. is it called lichen. i am from Matunga too, now settled in Canada. i am desperately looking for dagaad phool,, the grocers here think i am some kind of a crazy person. So i can find this lichen only in indian stores.
thank you very much for sharing the reciepe and the name, bye for now
Hi Jaya Pai: Dagad phool is a type of lichen. Try the Hindi name (pathar phool) at the Indian store.
hi, i am going to pune from US and i wud like to get an already prepared one..which brand of goda masala wud u prefer to get ??..if u cud suggest…thanks..
I have never used any of the branded ones – if you see a really black-dark brown masala, with flecks of light brown (sesame and coconut), and it smells great, get that one! 🙂
i recently starte using goda masala for my subjis, introd’ to it by my marathi friends and now i am a convert. love the smokiness it imparts to the simplest veggies. i get sore bought masala..i have no clue to what lichen is but it is good to have a recipe on hand to make it..
Hey Mallugirl! It is a very unique spice blend. And as long as your friends are supplying it, you don’t need to go hunting for the lichen! Keep them happy with fried mussels in return 😉
Yes, best not say: a symbiotic relationship between an algae and a fungus… 😀
Darn – no dagaad phool anywhere here that I can find. I make my own goda masala, but have never heard of this ingredient, nor does it seem to be in local Indian stores. Does anyone have ANY idea where or if it can be found in the US?
PS – photos are outstanding…thanks!
Hi there, Diane! Well, believe it or not, it grows wild in parts of the US! Yet, it is not commercially available there, as I gather from all the conversation here.
Asking a friend to source it from India seems to be the only route yet.
Where can I get goda masala in Atlanta? I searched goda masala (Kala masala) in couple of Indian stores in Riverdale,Atlanta. But no one ( North and South Indians) seem to recognise this type of masala.
Appreciate if you help me finding the same!!!
contact me on firstname.lastname@example.org
From what I understand (from the conversation here) I doubt you will be able to find ready-made goda masala in the US. You could make it from the ingredients which are all easily available (except the dagad phool!) or ask a friend/family member who is visiting Maharashtra!
Amit, ask your Indian grocer to get Bedekar’s Goda Masala. He should be able to get hold of it – while not every grocer will have it, I haven’t had problems finding it in the US.
Dagadphool is available in the Indian stores in New Jersey. Or so my sister tells me.
Thanks for the wonderful recipe. Will try to make some soon. Us folks from Karnataka also make vaagi bhath powder very similarly, xtra additions being roasted toor and urad dal powders. Stone flower (kallu hoovu as it is literally called in Kannada) is scraped off tree barks and rocks (kallu). I don’t know if it is native to Western Ghats. I very fondly remember the time I went exploring the country side (B’lore) with my grandpa, he had scraped it off a rock and explained about it all. My grandma’s ‘bisibele’ bhath powder and pulav also call for it.
I’m SO excited. I found both daagad phool and nag keshar at my local Indian store here in northern CA. Yeah!!! I’ve been pining to make this masala since you first published the recipe, and now I can. I’m going to add a tiny bit of nag keshar to this, since many recipes seem to have it, but otherwise do it to the letter as you note above.
A nice Sunday afternoon project. Yum.
I too have seen nag kesar mentioned in many recipes. Hope you had a productive Sunday! It is quite time consuming but then you are stocked for a good year at least!
Thanks for this recipe. Please tell me, can I refrigerate it? If not, how long will it retain its flavour and fragrance? If yes, ditto? I’ll make quantities accordingly.
I keep mine in an airtight jar in the kitchen cupboard it and stays for a very long time (multiple years!). Refrigerated it will be good for even longer.
If I have to make that gawar sabji, I need this… so shall I drop in and collect some 😉
Absolutely! How else can you get to try this wonderful recipe?! 😀
And I’m happy to say the dish I needed this masala for is on the stove as I type 🙂 It looks very much like the picture you posted and I am sure it will taste divine…varan-bhat and this cluster bean sabji… Anita…. thank you thank you
Awesome! I have been looking for a good recipe for long now!!!
thnx a lot for ur recipe
i had a paneer recipe in hand which required goda masla. i used ur recipe and the dish turned out gr8
i was wondering what to do with the remaining masala–i want to try out something new–probably some alu ki sabzi or something of that sort–any suggestions??
Finally ran out my gifted stash yesterday… 🙂 … and was forced to make my own to complete a recipe calling for it! It was a different recipe that I tried, and, though it was good, I must say this is one is better… So guess what I am doing this morning?
I am guilty of buying K-Pra brand! was out and didn’t have time so asked someone to get me some from Bombay; now I have a kilo!
A kilo would take me at least 5 years to get through! How does it compare in taste to this one?
enjoyed reading your recipe for goda masala and let me tell you that i have been looking for this recipe for ages and didn’t have the common sense to look thru’ the net for this .As you very rightly stated that without the essence of dagad phool there cannot be a ghoda masala. The flavour of this spice truly changes the whole taste and aroma of the dish..thank you thankyou thank you so much for sharing..Now going to the market and picking the masalas and getting to job
Hi Beena! It’s a job alright but the masala is well worth the effort! Did it turn out well?
I made this for stuffed ridgegourd – or luffa (the angled species) which I grew in my garden (a large container in a protected very warm site). http://www.signatureconcoctions.com/tag/dodka/ It was wonderful. I want to add that this is quite easy to make – probably took me about 10 minutes rather than the hours stated above. I make small quantities all the time using a small grinder. The one for this I recently purchases – a cheap hamilton beach coffee grinder with a removeable grinder cup. I toasted the spices in a small (4 inch) tin-lined-copper saute pan, which I accidentally found ideal for the purpose. Roasting small quantities is much easier as they all get the heat at the same time. I roast all the spices together, but add them at slightly different times to achieve the desired level of roast. I added the coconut last as it browns very quickly. I let it cool (I did not include this in my time estimate), then grind. Turned out great. I could not find the lichen – dagad phool. I used a dried mushroom mix I have. It was likely different, but probably added some of that forest-like aroma. I will look for the dagad phool once I get to a large city Indian grocery. I have more spices than anyone I know, but did not have that one! Getting things like long-pepper and a type of Indian Valerian have been challenging! I’m a botanist, so I enjoy the hunt.
I do plan on making a larger quantity however, as this is quite a different and tasty masala that I want to use more often, and will likely keep it in the freezer in a Mason jar (a type of canning jar used in North America, not sure elsewhere).
Good you got it to work for you in a small quantity; this recipe can be quite daunting otherwise!
The lichen though, is a very important ingredient in this recipe, giving it its characteristic fragrance. This was my first time trying the recipe, so I followed the measurements strictly. The next time, I might halve it! The resulting quantity will still be a year’s worth!
Could you please let me know where in Mumbai your SIL gets the Goda masala? I would rather buy than make my own.
Read through the comments, Runa, and you will find my SIL’s comment with the address!
Maharashtran cuisine is amazing, and your recipe sounds fascinating…now, can you please make a couple of kilos and and sell it to me? 🙂
😀 That would be nice, now, wouldn’t it?