Goda Masala My Way recipe
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Ingredients
- ¾ cup shredded coconut ¼ cup white sesame seeds 2 teaspoons olive oil, divided 2 large bay leaves 5 dried red chile peppers 1 tablespoon cumin seeds ¾ cup coriander seeds 1 (2 inch) cinnamon stick, broken into pieces 1 teaspoon whole cloves ½ teaspoon whole black peppercorns 1 teaspoon ground turmeric
Nutrition Info
- 11.8 caloriescarbohydrate: 1.3 gcholesterol: : -fat: 0.8 gfiber: 0.6 gprotein: 0.3 gsaturatedFat: 0.3 gservingSize: -sodium: 3.1 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Goda Masala My Way
Directions
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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.
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.
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.
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.