The Story of Masalas: How Goda Masala Brings Home the Soul of Maharashtra

Introduction

In Indian cooking, the soul of every dish lies in its masala. And when it comes to Maharashtrian cuisine, Goda Masala is not just a blend—it's a tradition. It's passed down from grandmothers to mothers, from kitchen shelves to handwritten notebooks, from family homes to community festivals.

At Kusakka, we honor that legacy by creating masalas that are hand-roasted, stone-ground, and packed with tradition. This blog explores the story, significance, and versatility of Goda Masala, and how it continues to define the everyday meals of Maharashtra.

What is Goda Masala?

“Goda” in Marathi means sweet, but don’t mistake that for sugary. Goda Masala has a warm, earthy, slightly sweet undertone, not because of sugar—but because of ingredients like dry coconut, sesame, stone flower (dagad phool), and black cardamom. It’s aromatic, rich, and mildly spicy—designed to enhance, not overpower.

This masala forms the base of numerous classic dishes, including:

• Bharli Vangi (Stuffed Brinjal)

• Masale Bhaat (Spiced Rice)

• Amti (Tempered Dal)

• Usal (Sprouted Lentil Curry)

• Aluchi Patal Bhaji (Colocasia Leaves Curry)

Each house in Maharashtra has its own slightly different version—some roast the coconut till dark brown, others add cinnamon or cloves. But the foundation stays the same: depth, fragrance, and balance.

Ingredients That Tell a Story

At Kusakka, our Goda Masala is made using ingredients chosen for their flavor, freshness, and authenticity:

• 🌰 Dry Coconut (Khopra): Gives a nutty richness

• 🌾 Sesame Seeds: Add a roasted aroma and healthy fats

• 🌼 Stone Flower (Dagad Phool): A secret flavor bomb found in many regional blends

• 🌿 Bay Leaves & Tejpatta: For subtle fragrance

• 🧄 Black Cardamom & Cloves: For a warm, grounding base

• 🌶️ Red Chilies: Balanced heat

• 🟤 Coriander & Cumin: For rounded body and earthiness

Each spice is individually roasted to its ideal temperature before blending. No shortcuts, no preservatives, and no mass manufacturing. Just pure tradition.

Why Our Grandmothers Took Masalas Seriously

In earlier days, making masala wasn’t a solo task—it was a family ritual. During post-harvest season, women would gather to:

• Clean spices manually

• Dry them under the sun

• Roast and grind using stone mills

• Pack them in tin boxes or ceramic jars

This ensured year-round access to fresh, aromatic masalas. The process was slow, deliberate, and full of love. Kusakka revives this heritage approach, adapting it for today’s kitchens.

How to Use Goda Masala in Your Kitchen

Here are five simple ways to use Kusakka’s Goda Masala beyond the usual curries:

1. Sprinkle on Roasted Veggies

Add a pinch of Goda Masala to sautéed carrots, potatoes, or even pumpkin. It adds depth without too much heat.

2. Mix in Khichdi or Upma

Stir in a spoonful while cooking your next pressure-cooked khichdi or even savory upma—it elevates the comfort food vibe.

3. Use in Paratha Stuffing

Combine with mashed potatoes, grated paneer, or cooked lentils for a flavorful twist on regular parathas.

4. Create a Quick Curry

Got boiled veggies or chana? Fry onions, add tomato, a spoon of Goda Masala, and your cooked ingredients. Simmer. Done.

5. Add to Varan or Simple Dal

Even a plain toor dal becomes restaurant-worthy with just a hint of this masala, tempered in ghee.

A Masala That Travels Well

Though rooted in Maharashtra, Goda Masala is now loved across India (and abroad!). Use it to add an Indian twist to:

• Pasta sauces (add a pinch instead of Italian herbs)

• Baked beans or lentils

• Marinades for grilled vegetables or paneer

• Soups and stews for a desi touch

Its mild profile makes it beginner-friendly for anyone exploring Indian cuisine.