Staple Corner: How to Make Your Own Goda Masala

As I have noted before, fresh homemade spice blends are always superior to store-bought blends. For example, I whipped up a batch of goda masala for a tangy red lentil curry and was struck by the heavenly fragrance. The goda masala spice blend is a specialty of Maharashtrian cooking, adding a hot, earthy and dry seasoning to foods of the region, like dals, rice dishes, vegetable curries and khichadis. A pinch of goda masala would be an excellent choice for homemade flatbreads. The recipe for the blend comes from Sukham Ayu: Cooking at Home With Ayurvedic Insights by Jigyasa Giri and Pratibha Jain, who included it as a tribute to the hills of Maharashtra. A big thanks again to these ladies for sending me a copy of their book.

I should repeat that this elegant book will tantalize your taste buds and introduce you to vegetarian Ayurvedic cooking principles. So many easy to prepare appetizer sweets, soups, vegetables, pulses, breads, rice, snacks and chutney, salads and beverages. Keep the goda masala blend in a well-sealed glass container for three to six months and spice up your dishes. A ready well-stocked and tidy kitchen makes for an excellent cook. Concentrate on your food and put positive energy into what you are making for nourishment.

Homemade Goda Masala

Recipe by Lisa Turner Adapted from Sukham Ayu: Cooking at Home With Ayurvedic Insights Cuisine: Indian Published on October 28, 2011 A pungent and hot spice blend from Maharashtra that adds a unique earthy and dry seasoning to curries — try substituting for garam masala as a finish occasionally Print this recipe Ingredients: 1/4 cup sesame seeds 1/2 cup unsweetened dried coconut 1 tablespoon ghee or sesame oil 1 tablespoon whole cloves 4 1-inch pieces of cinnamon stick 1/2 teaspoon fenugreek seeds generous handful of dried curry leaves 2 1/2 tablespoons cumin seeds pinch of kalonji (nigella) seeds (optional) 2 cups coriander seeds 20 to 30 dried whole red chilies 1 tablespoon asafetida 1/2 teaspoon turmeric Instructions: Dry roast the sesame seeds and coconut over low heat in a heavy-bottomed frying pan, stirring often. When slightly browned, remove from the pan and set aside. In the same pan, heat the ghee or oil over medium heat and add the cloves, cinnamon sticks, curry leaves, cumin seeds, kalonji seeds and the fenugreek seeds. Stir and fry for a few minutes and then add the coriander seeds and dried chilies. Continue to stir and fry until the coriander seeds darken a few shades. Toss in the asafetida powder and turmeric and roast for another few minutes, taking care to stir often. Put all of the ingredients into a food processor and grind into a fine powder. Makes 1 1/2 cups

Other Spice Powders from Lisa's Vegetarian Kitchen you may enjoy:
Garam Masala
Chat Masala
Sambar Masala
Chana Masala Powder

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