Kala/ Goda/ Black Masala

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Serves
    • Around 1 kg

The Kala/ Goda/Black Masala is used mostly by Maharashtrian Brahmin Families. All families have their own secret recipes with their own permutations and combinations for the same. It is this masala which gives the particular recipe its very own distinct and unmatched flavour. My recipe has been handed down to me by my Aai, my mother. I usually make this masala in the month of May in the quantities given and it lasts me for the whole year. This aromatic masala is used in preparations like Stuffed Brinjal or Bharli Wangi, Aamti or dal which is made everyday, and in almost all usals or lentil gravies.

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Recipe Rating

  • (2.3 /5)
  • 3 ratings

Ingredients

  • 1/2 kg coriander seeds
  • 200 grams dry Kashmiri red chillies
  • 1/4 kg. white sesame seeds
  • 24 grams cloves
  • 60 grams cumin seeds
  • 2 sticks of Dalchini / Cinnamon
  • 3 halves of dry coconut, grated
  • 1 nutmeg, grated or powdered
  • 5 masala elaichi / cardamom
  • 4 pieces of whole turmeric or 1 tbsp of turmeric powder
  • 15 black peppercorns
  • 2 pieces of nagkesar/ cobra's saffron / Ceylon Ironwood
  • 2 tsp shahjeera /black cumin seeds
  • 2-3 pieces of dagad phool / kalpasi / black stone flower
  • 24 grams asafoetida
  • 3 tamalpatra/ tezpatta/ bayleaves
  • 1 cup salt
  • oil as much as is required to fry all the ingredients

Instructions

  1. Fry the coriander seeds in a little oil. Keep aside in a big dish to cool.
  2. Fry the red chillies next in a little oil and add them to the dish for cooling. Make sure that you use only a little oil, as much is needed for just roasting the spices well.
  3. Fry the sesame seeds, cloves, cumin seeds, cinnamon, masala elaichi, peppercorns, nagkesar, shahjeera, dagad phool, hing / asafoetida, bay leaves all separately, one by one in a little oil.
  4. Dry roast the grated dry coconut.
  5. You don't need to roast or fry the nutmeg powder.
  6. Now mix all the ingredients well in the big dish and grind in a dry mixie.
  7. Let the masala cool down completely.
  8. Store in in an air-tight glass jar.
  9. Due to the humidity in Mumbai, I store the masala in my refrigerator as it has to last the entire year. Note : If you stay in a dry climate zone, you can store the masala at room temperature.

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