Description
Goda masala is a coconut-based Indian spice mix that can be used in dishes for a twist from the usual. It’s a bit labor intensive, but worth it. My version of this mix leaves out a few ingredients from the traditional mix because due to my aversion to certain flavors and inability to find some spices where I live. This mix gives a nice flavor to khichdi and other vegetable, rice, and dal dishes.
Ingredients
- ¾ cup shredded coconut
- ¼ cup white sesame seeds
- 2 teaspoons olive oil, divided
- 2 large bay leaves
- 5 each dried red chile peppers
- 1 tablespoon cumin seeds
- ¾ cup coriander seeds
- 1 (2 inch) cinnamon stick, broken into pieces
- 1 teaspoon whole cloves
- ½ teaspoon whole black peppercorns
- 1 teaspoon ground turmeric
Instructions
- Heat a cast iron skillet over medium-low heat. Toast the coconut
- stirring constantly
- until brown and fragrant
- 6 to 8 minutes. Transfer to a bowl. Add sesame seeds to skillet and toast
- stirring constantly
- until browned
- 2 to 3 minutes. Add to the coconut.
- Warm 1/2 teaspoon of olive oil in the same skillet; add bay leaves and toast
- flipping halfway
- until browned on both sides
- 2 to 3 minutes. Remove and add to the bowl of coconut. Add another 1/2 teaspoon of olive oil; toast chiles until browned
- about 3 minutes. Remove immediately and add to the bowl.
- Add 1/2 teaspoon of oil to the skillet and toast cumin seeds until fragrant
- 1 to 2 minutes. Add to the bowl. Repeat with coriander seeds. Break cinnamon stick into pieces and toast in the last 1/2 teaspoon of oil until fragrant
- about 2 minutes. Transfer to the bowl. Repeat with cloves and black peppercorns.
- Let toasted spices cool completely
- at least 20 minutes. Transfer to a mortar and grind until fine. Add turmeric and stir to combine. Keep spice mix in an airtight container
- in a dark cool cabinet
- for up to 6 months.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 55 mins
Servings: 72