Name: Goda Masala My Way
Prep time: 15 min
Cook time: 15 min
Yield: 72
Ingredients: Shredded coconut - ¾ cup; White sesame seeds - ¼ cup; Olive oil, divided - 2 teaspoons; Bay leaves - 2 large; Dried red chile peppers - 5; Cumin seeds - 1 tablespoon; Coriander seeds - ¾ cup; Cinnamon stick, broken into pieces - 1 (2 inch); Whole cloves - 1 teaspoon; Whole black peppercorns - ½ teaspoon; Ground turmeric - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Goda Masala My Way

1. Shredded coconut - ¾ cup

2. White sesame seeds - ¼ cup

3. Olive oil, divided - 2 teaspoons

4. Bay leaves - 2 large

5. Dried red chile peppers - 5

6. Cumin seeds - 1 tablespoon

7. Coriander seeds - ¾ cup

8. Cinnamon stick, broken into pieces - 1 (2 inch)

9. Whole cloves - 1 teaspoon

10. Whole black peppercorns - ½ teaspoon

11. Ground turmeric - 1 teaspoon

How to cook deliciously - Goda Masala My Way

1. Stage

Heat a cast iron skillet over medium-low heat. Toast the coconut, stirring constantly, until brown and fragrant, 6 to 8 minutes. Transfer to a bowl. Add sesame seeds to skillet and toast, stirring constantly, until browned, 2 to 3 minutes. Add to the coconut.

2. Stage

Warm 1/2 teaspoon of olive oil in the same skillet; add bay leaves and toast, flipping halfway, until browned on both sides, 2 to 3 minutes. Remove and add to the bowl of coconut. Add another 1/2 teaspoon of olive oil; toast chiles until browned, about 3 minutes. Remove immediately and add to the bowl.

3. Stage

Add 1/2 teaspoon of oil to the skillet and toast cumin seeds until fragrant, 1 to 2 minutes. Add to the bowl. Repeat with coriander seeds. Break cinnamon stick into pieces and toast in the last 1/2 teaspoon of oil until fragrant, about 2 minutes. Transfer to the bowl. Repeat with cloves and black peppercorns.

4. Stage

Let toasted spices cool completely, at least 20 minutes. Transfer to a mortar and grind until fine. Add turmeric and stir to combine. Keep spice mix in an airtight container, in a dark cool cabinet, for up to 6 months.