Goda Masala (kala masala)

Goda Masala is used to make some subjis and also to make amti. This masala is very commonly used in Maharashtrian food. However because of Maharashtrian influence in north Karnataka food, we use it a lot too.


500 g  coriander (dhaniya) seeds, 1 cup dry grated coconut, 100 g white til (sesame seeds), 100 g cumin seeds, 25 g shajeera, 5 g cinnamon, 5 g cloves, 10 g patri(tamal patra), 10 g paththarfool( kallhoo)

  • Process:
    Roast til and grated coconut separately , mix and grind.
  • Roast all other ingradients one by one in little oil starting with small quantity first and ending with largest one(dhaniya seeds).
  • Grind all these and sieve.
  • Then mix with powdered til + coconut powder.
  • Store in a glass bottle.

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