Kala Masala (Goda Masala)

Traditional Spice Seasoning from Maharashtra, Bharath


Translated from Smt. Jayashree Deshpande’s “Hamkhaas Paaksiddhi”


250 gms green Indori coriander seeds (I used the regular ones as my spice-wallah did not have this type)
Half cup cumin (jeera)
5 gms cloves
10 gms cinnamon
10 grams black cardamom
5-6 bay leaves
5 grams dagad phool
5 grams naagkeshar
5 grams badal phool
50 grams dried red chillies
50 grams white sesame seeds
1 cup dessicated coconut
10 grams hing powder
1 teaspoon turmeric
Half cup oil
1 tablespoon salt


1) Pick over and clean the coriander seeds and jeera.
2) In a kadhai, heat a quarter cup of the oil and fry the following spices one after the other: cloves, cinnamon, cardamom, dagadphool, naagkeshar, badalphool, bay leaves, and lastly, jeera. Place the fried spices on a large plate, and sprinkle the turmeric and hing. Set aside to cool.
3) In the same kadhai, roast the red chillies until their aroma is released. Place in another plate, and sprinkle the salt over them.
4) Lightly roast the dessicated coconut over low heat. Set aside.
5) Lightly roast the sesame seeds and keep aside.
6) Heat the remaining quarter cup of oil and fry the coriander seeds until darkish brown.
7) Once the spices have cooled down, grind the spices from step 2 and set aside in a large bowl. Grind the red chilli and salt mixture and add to the bowl. Similarly, finely grind the coriander seeds and add to the bowl.
8) Mix the spices in the bowl well and sift using a sieve. The remnants in the sieve may be ground in the mixer again and added to the masala.
9) Coarsely grind the coconut and sesame seeds (separately or together). Add to the rest of the ground spices, and mix well using your hands. Once the coconut and sesame are added, do not sift the masala again.
10) Store in an airtight container.

- Translated  by Veena Parrikar

- Published by Indira of Mahanandi