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Yet, no matter what it is always best to make this masala at home. At times, it does have an extra effort but the taste of homemade masala cannot be beaten. There will be some residue oil in the pan which is enough to roast the ingredients. Because of the oil, you need to remove the stuck Goda masala powder from the jar’s wall. Do not over-roast any of the ingredients or it will spoil the taste of the masala. If you have small mixer jar, then grind the spices in 3 to 4 batches.
The dark brownish black colour is infused in the Kala Masala powder due to the fried onions. It is only because of the colour that this spice powder is called as ‘kala’. The word means very dark and black in Hindi. The extra black colour is also due to extra roasting of the whole spices. Yet, there is still little argument as to whether these both spice powders are same or not.
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The local produce, the way of cooking, the geographical features will all help in molding the cuisine to be unique. Every dish has its flavor developed from the right type spice blend that has been used. So every cuisine have their own way of making their own spice blend based on the availability of the spice. The freshly ground spice mix will always create a warmth and homely flavor that can be easily identified while you taste the food.
It is believed that Goda Masala is more often used by the Marathi Brahmins in most of their authentic dishes. Add 2 drops of oil and roast dried red chilies. Once roasted, you’ll get a smokey aroma and they darken in color. Do not burn them otherwise it ruins the flavor and taste of the masala.
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5) Add 2 drops of oil and roast dried red chilies. The prepared Goda Masala Powder does not remain fresh and aromatic for many days. If kept open then the ground spices will soon begin to lose their aroma. So, you must store the powdered goda masala in an airtight container.
I usually make a small batch of about 100 grams and then add to my everyday cooking of lentils or veggies. The essence of the Marathi food has emerged by going through a lot of changes. The harsh climatic condition have also been a major part influencer. Roast for the longer time also gives a really good aroma, depth and flavour.
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This approach works very well for all of the spices except sesame seeds and coconut. Both of these are oil-rich and difficult to grind without clumping. So, Mom did not mix the roasted sesame seeds and roasted coconut with the remaining spices during grinding. Her strategy works really well and I have described it in detail in the recipe directions. You may not get stone flower, cobra’s saffron and niger seeds easily. To get an authentic version, I would suggest not to skip stone flower or dagad phool.
If you are making Matki Usal, then also you can use this powder. It is the spiced Maharashtrian curry made with Matki or moth beans. The most common dish prepared with this powder is Dal Amti.
Kala Masala – Marathi Recipe
The onions must be powdered easily after you break them. All the other ingredients and spices remain same in both. When you roast the spices for a very long time, they become dark in colour. In this masala powder, you intentionally roast the spices enough so they attain dark brown colour. Because of this, sometimes the Goda Masala powder is also known as ‘Kaala Masala‘.
Next, in a mixer-grinder, grind all the the dry roasted spices together in a batch. Then grind all the ingredients roasted in oil together in another batch. A quintessential Maharashtrian spice powder mix of aromatic spices blended together to give it a subtle sweet flavour. Maharashtrian recipes such as Bharleli Vangi, Amti and several other curries that have an authentic Maharashtrian flavour. Due to addition of the fried onions, the kala masala gets a deeper dark brownish black color. Hence the name ‘kala’ which means black in marathi.
Now, add broken dry red chillies in the heated pan. The properly roasted coriander seeds would be fragrant. Roast all the ingredients except coconut and coriander seeds in oil. Transfer the roasted coriander seeds into blender pot and blend it.
Especially, if you want a hint of non-veg gravy in your veg gravy, this spice is very helpful. This is Yet again a simple and easy curry made with freshly removed pigeon green beans from their pod. It is then simmered with Goda masala and kokum peels to create a delectable side dish. The dishes have the perfect balance and the ingredients can be used in a lot of ways to create a scrumptious meal.
For the serving of around 2 to 3 people, you must add 1 tsp. It must not overpower the original taste of the dish. While making the subzi or dal, add this powder at the end of cooking. It gives really unique taste, aroma and flavours. This masala gets its distinctive flavour from Dagad Phool/Pathar Phool or Black Stone Flower.
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