Goda Masala My Way

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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 12 Calories

Ingredients

• ¾ cup shredded coconut
• 1 teaspoon ground turmeric
• ½ teaspoon whole black peppercorns
• 1 tablespoon cumin seeds
• 1 teaspoon whole cloves
• 2 large bay leaves
• 2 teaspoons olive oil, divided
• ¼ cup white sesame seeds
• 5 each dried red chile peppers
• ¾ cup coriander seeds
• 1 (2 inch) cinnamon stick, broken into pieces

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.