Kandyacha Masala (Goda / Black Masala With Onion, Garlic)

Coriander Seeds: 4 Cups
Dry Coconut Slices: 2 Cups
Sesame Seeds: 1/2 Cup
Jeera (Cumin Seeds): 1/4 Cup
Shahjeere (Caraway seeds ): 3 tsp
Lavang (Cloves ): 2 tsp
Dalchini (Cinnamon): 4-5 sticks
Hing (Asafoetida): 2 tsp
Tamalpatra (Bay Leaves): 5-6
Dagad Phool (Black Stone Flower): 2-3
Turmeric Powder: 1 tsp
Red Chilli Powder: 1 & 1/2 Cup
Dried Onion: 1 lbs
Garlic: 1/2 lbs
Oil: 4 & 1/4 Cup
Salt: 1/4 Cup

1. Dry roast sesame seeds.
2. Heat oil in kadhai & then fry spices one by one: coconut, cloves, cinnamon, shahjeere, bayleaf, dagad phool, onion, garlic cloves. Let it cool for a while.
3. Grind all fried ingredients seperately. Then sieve those to get fine powder.
4. Mix all powders, turmeric, salt very well. Then add red chilli powder to oil (remained after frying) & mix it to prepared powder. Mix all ingredients very well.
5. Keep this masala in air tight container. This masala will remain good for years.
6. You can use this masala in any curry or just eat with Chapati by adding little oil.

Ruchira: Kamalabai Ogale


Roopa said...

wow dear thanks for the recipe as well as for the powder:) I love such spicy powders:)

Meera said...

Hey, that kandyacha masala looks very nice. Me kadhi ch vaprala nahi. I generally use goda masala without onion. Can you tell me what are dried oniins and where are they available? Is it the fried onions available in Indian stores? I think i am going to make this masala sometime in near future.