Though there are few different versions, this is the typical method of how to make it. Intensely flavorful but not very spicy hot , this masala gives very unique taste to any dish. Since coconut is used in the spice mixture, it’s best to be stored in the refrigerator.
Goda Masala Ingredients:
1 tbsp oil
4 bay leaves
2 tbsp coriander seeds
2 Tbsp white poppy seeds
About 1 Inch cinnamon stick
1 tsp cloves-about 10-12 no.
8 green cardamom pods, husk removed about 1 tbsp. worth of seeds
4 Tablespoon desiccated coconut
Heat oil in pan over medium heat, then add cinnamon, cloves, cardamom, star anise and bay leaves and fry 2-3 minutes until cloves swell. You should smell the spices as their aroma starts to release when heated. Remove from pan and set aside. Dry roast remaining ingredients over low heat until they darken stirring or tossing frequently. Coconut should look brown . Let all the ingredients cool down completely . Then grind everything to a fine powder. I use my coffee grinder for this and get very nice texture . Store in an airtight container preferably in refrigerator for up to 6 months.