Regional blends
Goda masala
A dark, lightly sweet Maharashtrian blend with dried coconut and stone flower.
Presented by ClearTrust Free for cooks, makers and the curious.
Goda masala is a Maharashtrian spice blend named for its mild, sweet character, where goda means sweet. It is darker than most northern blends and carries toasted coconut and sesame, with no strong chilli heat.
What goes in
- Coriander seed529%, Base.
- Dried coconut424%, Sweet richness.
- Sesame212%, Nutty.
- Cassia212%, Warm.
- Stone flower16%, Earthy lichen.
- Cumin212%, Savoury.
- Clove16%, Pungent.
Parts by volume of the whole spice. The ring shows each part's share.
Made step by step
Each drawing shows the operation for that step. Ratios and timings differ from house to house; this is one traditional-style way.
Step 1: Toast Dry roast the coriander and cumin until just fragrant. Step 2: Toast Roast sesame until it pops and turns pale gold. Step 3: Toast Toast the dried coconut until brown but not burnt. Step 4: Toast Roast the cassia, clove and stone flower for a few seconds. Step 5: Grind Cool, then grind everything together to a fine powder. Step 6: Store Store in a dry jar. Because of the coconut oil it keeps best in a cool place. Finished Goda masala, by share.
Unusual parts
Dagad phool, or stone flower, a lichen, gives an earthy aroma. Dried coconut, sesame and cassia give sweetness and body. It is often paired with a hotter kala masala or chilli powder in the same dish.
Festive and daily use
It is used in masale bhat, a spiced rice of weddings and festivals, and in vegetable dishes, usal and lentils. Recipes pass between families and vary by region within Maharashtra.
Where it is used
The spices in it
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Sources and further reading
Original text and drawings by the EveryMasala desk, written with AI assistance and checked against the sources above. The shares are an illustrative, traditional-style ratio, not a standard: every family and maker blends differently. If we have something wrong, tell us.
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Clove: Bayu Nugroho, CC BY-SA 4.0, source
- Cinnamon: Luc Viatour, CC BY-SA 3.0, source
- Cumin: Sanjay Acharya, CC BY-SA 3.0, source
- Coriander: Thamizhpparithi Maari, CC BY-SA 3.0, source
- Sesame: Anna Frodesiak, CC0, source