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GODA OR KALA MASALA. Kala Masala (Black Masala) Though the kala masala or the black masala is the term which is also used for the goda masala, but both these spice powders are different. About goda masala and kala masala, well I have quoted what the author of the book said! Store in air tight container. I got abt 2 kgs of the same from Mumbai as here it is not avble in the Indian Stores here. So i thought u will be able to help me thank you, Daggad phool is called Kallu huvu in Kannada, Thanks shilpa for this recipe of kala masala….once i hv tasted an excellent “kale masale ki khichdi” at my one aunty’s place nd till date..i hvnt forgotten its flavour . You will need 1/4 cup coriander seeds 1 tbsp. Tags: Goda masala, kala masala, sweet masala, Maharashtrian masala, dagad phool, lichen, black stone flower, spice mix, vegetables,spice mix Posted by SE at 10:12 AM. It stays good for quite some time. This site uses Akismet to reduce spam. I cant find it in toronto. This Sukha Brown Chana Masala Recipe is a nostalgia-invoking one, especially when prepared during the festival of Navratri. Garam Masala is basically a North Indian spice mix. Just want to confirm this is not a typo. Also some other masalas which I have forgotten now. Translate this: Search. U caqn also sometimes find it in Lulu also. Have been looking for this recipe for ages…couldn’t get a relative who makes it to give it to me. As far as what I know is that sun-dried and fried onions are added to the goda masala ingredients to make kala masala. Take them out. if you have a bit of dagad phool, could you show it to a local botany department to get the definitive answer? Thanks again for the recipe… my problem of sourcing it through others is over . But look at you now!!! Shilpa your recipes are always spot-on. No, you can just leave it out. I did use one, in amtis (marathi style)but as u rightly said, the fragrance diminishes after a few weeks , I threw away the second pack now m waiting for ur recipe for the mouthwatering dish u hv shown abv! I have looked everywhere but no luck. Ingredients: Dhane (Coriander seeds) : 250 gms Til (White… Shilpa: I am not sure. So my question is do we add fried onion and tomatoes to the mix. I have been using this a lot these days. Others believe that the two are distinct. The most important difference is the addition of onions in the Kala Masala. hi shilpa,,, one of your readers wanted to know what dagad phool is called in UAE,, it is called SHAIBA LEAVES,, thanks for all your receipes,,bye for now, Any idea where i cld get dagad phool in muscat. it will put all of us out of our misery. h. Many different kind of Goda Masala is found depending on the ingredients used, regional preference and the … It has a very strong smell. It was awesome and just like the one I used to ask my colleague to get me from belgaum. Since aayi used this frequently in chicken gravy, I knew how it looked like. Goda masala is different. Goda Masala. My roommate and I had always eaten homemade Konkani food and this hostel food was a big shock to us. Not eating meat and keeping garlic/onion to a minimum and using Kaala Masala with the above change has been the regimen for hundreds, if not thousands of years towards increasing the saatvic quality of the being. So, the two are different, according to me. Can you tell me the name of the indian store. You can fry them one by one. Maharashtrian Goda Masala is a spice blend of various whole spices that gives a unique taste to the dishes. One of the most requested recipes on this blog is this Marathi special, very fragrant dry masala. Hi there, I live in goa and went looking for dagadphool and was only shown star anise. .Also there are versions of this masala being made without coconut, since coconut (or rather its oil) changes its taste (what they call it becomes “khavat” in marathi) after few months and masala starts tasting different.Thanks, Hello It is too too late reply – 9 yrs too late but Dagadphool is sort of Mushroom or kind of fungus – it is bluish black with gray white – very light in weight being dried fungus It is not star anise is in marathi called chekra phool, Hi Swetha Onion and some time lasan [garlic] is added. I won’t call it stinky smell, but it has a very strong smell. I live in Canada and where I live I dont think i can find dagad phool.. Can I replace that with something else? She knew little bit of cooking which was mainly Konkani – with ground coconut masalas. i live in ooty and it is plentily available here. Sounds like a lot compared to 1/8, 1/4 etc cups or a few gms or teaspoons of other ingredients. Yes, I stored half of it in freezer. We were not allowed to go and meet our relatives every week (otherwise I would have probably visited pachi every weekend). Shilpa: No, they are not the same. Goda or Kala masala: Goda masala is particular to the Brahmin community. This masala is very handy and useful in making sabzis, amti, dal and usals. (I divided it into two equal parts. It can be prepared well in advance and can be stored in an air tight container to retain its freshness. Nice to know of this recipe of Kaala Masala. Unfortunately, very few people know this ! Photo at Flickr. I haven’t seen them in Chicagoland or around here. And i completely agree, the warm aroma of goda masala is so comforting. 2) Chana Masala seems like a combination of Garam Masala, Curry Powder (without Turmeric) and Ajawain. Pics of ‘shaiba leaves’ look very much like dagadphool except that the dagadphool I have seen has been more grey than brown. But not using the methi. chicken tikka masala). . it is excellent. This particular black masala is very typical and used in mostly recipes that originate from the state of Maharashtra. Star anise is the fruit of an evergreen tree. Goda masala is pungent, but not "hot" in the same way as a chili pepper. Kindly let me know in which other dishes we can use this masala apart from the one you have mentioned. “Goad” meaning sweet in Marathi, this masala is used in many classic Maharashtrian recipes such as Bharleli Vangi, Amti and several other curries that have an authentic Maharashtrian flavour. Ajwain is critical here. of oil and roast the coriander and cumin seeds. , I love goda masala too- such a unique flavour that is hard to describe- (warm and mysterious? sorry that this response comes in really really late! It is a spice blend used mostly in Maharashtra and neighboring states in India. I think the powder will remain which you can use in future recipes, Hi Shilpa. Dagad phool is also known as mountain moss.Star anise is diffrent it resembles a 5 petaled wooden flower with small seeds in it.In Bangalore Dagad phool available at Star Bazar chain of hypermarkets. Thank u so very much Shilpa for this recipe. Fry in oil: 1 cup coriander seeds 1/8 cup cumin seeds 3/4 tea spn shah jeera 1/2 tea spn cloves 1 fingerlong cinnamon 2 gms asafoetida 1/8 cup dagad phool 1/2 tea spn mustard seeds 1/4 tea spn fenugreek seeds, Dry roast: 1/8 cup sesame seeds 1/4 cup dessicated coconut, Other ingredients: 1/4 tea spn turmeric powder 1/4 cup chilli powder Oil Salt (I did not add this). Thanks in advance, That is very hard to say. Search for: Categories. please let me know. They are two different spices. There are reports that this lichen is found in the US but I am not knowledgeable enough to tell the difference between dagadphool and these lichens. Thanks, thank you jaya i will check in the local supermarket. Searched for dagaphool for the longest time here in Georgia, USA and finally found it in an Indian Store in Atlanta called Patel Brothers (google it). https://www.aayisrecipes.com/pickles-and-powders/goda-masala-or-kala-masala Thanks for posting such a wonderful Masala Shilpa. Thanks. Thanks. The food in the canteen was so bad that after a while we could not take it any more. I love kalya vatanyachi aamti too. Goda or kala masala is a popular Marathi spice blend. The sweetness in the masala comes from the dried roasted coconut. It is an aromatic lichen that grows only in very few places of the world, and, as far as I know, only appears in Marathi dishes. I live in KS too and have searched for this dagad phool in vain……, Incidentally if you dont want this post after you’ve answered my question, please go ahead and delete it . Not sure if it is available anywhere else. I use it in chicken curries. Shilpa: Shubhangi, star anise and dagad phool are not same. Masala is a fragrant spice blend. the dagad phool confusion has been sorted out for me! i bought shahjeera but the packet said kala jeera…when i asked the shopkeeper he said both are same… does shahjeera have a stinky smell?? It is usually available in Indian stores. Thanks for the recipe. Shilpa: I found it in Indian store. Shilpa: As far as I know, both are not same. This type of is usually used for non vegetarian dishes, Your email address will not be published. What is the difference between Garam masala and Goda masala? I am going to try this one ASAP after i get dagad phool. Goda masala ,Maharashtrian Kala Masala. Thanks and keep up the good work. Goda masala from the Maharashrian cuisine has a unique flavor and complex that cannot be replaced with any other combination of spices. Please check my update in the post. Hi, Goda masala is a Maharashtrian Spice mix used in Maharashtrian Cuisine predominantly ,its ingredients vary slightly from one household to other ,in short you can call it a kind of maharashtrian garam masala recipe. Log in, « Bharlela Baingan or Brinjals stuffed with peanuts, http://madteaparty.wordpress.com/2007/06/15/goda-masala/. (50 gms is costing $18.Does it cost the same elsewhere? Required fields are marked *. The recipe and name for this masala can vary from family to family but, the basic ingredients or the flavor will never change drastically. In Bangalore you can get it in the shops around Gandhi bazaar Circle of Basavanagudi area. Read the Masala vs Garam Masala discussion from the Chowhound General Discussion, Garam Masala food community. Goda Masala and Kala Masala are not the same! My friend lugged them for me from Texas. olive oil Heat a tbsp. Please you please have it send me across. Great recipes on this site. Here in Australia, I use those different measurements you get in the shops for 1 cup , 1/2 cup, 1/3rd cup etc. Store it in the freezer, Shilpa. The above measurements are approx for how many people. That’s why I decided to join the Club Thanks Shilpa, trust me, i was born in Saudi Arabia,, lived my entire life there,, i am 49 yrs old,, Shaiba leaves are dagad phool,,Saudi ‘s also put these leaves in their tea, Check out the website – http://www.motherherbs.com/parmelia-perlata.html. The difference between 'Kaala Masala' and 'Goda Masala' is due to the proportions of certain spices and the degree to which they are toasted. Also no special instructions for frying in oil and dry roast.I wonder if the above ingredients are not necessary as they are there in all the garam masalas. Thanks for posting this recipe! what is meant by dagadphool ? Hi…ur kale vatanyachi amti looks mouthwatering….just 1 question, do you use white sesame seeds or black? Grind all of them together to a smooth powder. One day, I went to pachi’s house and asked her for some simple recipes that I could cook in the hostel on a typical small one burner electric stove and without the help of any other electrical appliances like mixer, blender. Some other brands like Priya /MDH also do sell star anise powders but its better when bought in whole .Its use is miminum in arabic cooking normally we dont find these in big supermarkets.So i normally buy these in indian stores . http://www.motherherbs.com/parmelia-perlata.html, https://secure.wikimedia.org/wikipedia/en/wiki/Sattvic_diet. by anjanaskc 1 Comment. So…it will be great to see what happens with the black peas. Hey Shilpa, where did you get the kale vatane from? Kala Masala has dried coconut in it which reduces its shelf life. We can preserve this masala for entire year if we keep it in Air tight container. Difference between Kala Masala and Goda Masala. sorry abt the spelling mistakes in the above mentioned comment. Shilpa: I was waiting for your comment Manisha. Goda Masala is a quintessential Maharashtrian spice powder mix of aromatic spices blended together to give it a subtle sweet flavour, which is why it gets its name. Rashmi… u can try Mazdi brand Star anise..(English name and arabic also will be mentioned on the packets.) I tried this recipe (goda masala) and found it very good. Manjula Shilpa: Please search goda masala in the searchbox on the top of the site. Shilpa: Suma, I haven’t seen any other spice which can substitute for dagad phool, it has a very different and unique aroma. I liked that story…you couldn’t even cook rice back then? hi shilpa… what is dagad phool – star anise? This type of Masala usually used for non vegetarian dishes, Shilpa… I have to make usal for about 120-150 people. do u know the translation of dagad phool in gujarati, malayalam or any other indian language? A tea spn of this masala in any dish, brightens the whole dish. One I kept in freezer. It can be either wet (a paste) or dry (a blend of dried, often toasted and ground spices). I saw some readers ask about dagadful! Keeping in mind I didn’t even know to make simple rice, she gave me few suggestions. When I tried this, I made very few modifications to it and reduced all the ingredients proportionately to make this powder in a quantity that we can finish when it is still fresh. . can’t wait to see your version of kale vatyanachi aamti. I have been using #Goda Masala or #Kaala Masala, a unique spice blend that is unique to #Maharastrian cuisine on and off since my marriage. (wd use normal garam masala n green dried peas), Hi! So this time, when we had been to India, I asked pachi for the recipe. How to cook for Parties With a Toddler / Baby at Home! and I feel that cup will be too big for your recipes. Hi, one of my friend from pune, had this masala in her house. I wanted one recipe that is the muslims prepare Sherwa(gravy) either of Chiken or mutton. The main distinct ingredients in goda masala are sesame seeds and coconut flakes.Goda masala is used alone or with other seasonings. nice tempting post ! Cheers and keep the recipes coming. Join the discussion today. So masala is the generic term, and garam masala is a particular kind of spice mix. It will be used after the first batch gets over). The spices are lightly roasted and ground to a fine powder generally added towards the end of a cooking process to retain a nice aromatic flavour. It can also be used in non-veg dishes along with other spices. You can email me at my email address. I am living my college days again. One of the first dishes I tried with this is, my favorite Kale vatanechi amti . Dry masala means what it sounds like: spices, ground or whole. Purchased it last week. Before I proceed with the details on Goda Masala, let me state this clearly that Goda Masala is NOT Kala Masala which most people believe or are led to believe.Appearance wise they might be similar, but Kala Masala is darker than Goda Masala as the ingredients are roasted for a longer time. Shilpa: Ohh in those days, I used to think, I would never be able to cook :D. I was terrified of stove ;). I would suggest making the above recipe and use as much as needed. Wet masala, says luckyfatima, means a combo of spices plus wet ingredients such as tomatoes, onion, garlic, ginger, and/or chiles. Its good . Take care not to burn anything. Source. Hi Shilpa….I so know that aroma of goda masala.. It has also helped me clarify my doubts regarding the differences between Goda Masala and Kala Masala (one of the widely spread myth is that they are same with just different names) Here’s the recipe of Kala masala straight from the rural heartlands of Maharashtra. LOl shubhangi-Kuwait. Method: Heat very little oil and fry all the ingredients under ‘fry in oil’. I have many powder recipes posted by u , just want to ask can u get good powder like fine if u grind it in the blender u get here (not the indian mixer). Used it any dishes makes it so aromatic. Soma. Goda masala or kala masala recipe Shilpa: You can use coffee grinder for grinding masalas. This spice adds a magical and distinct flavor to Maharashtrian dishes. Hi Shilpa, nice recipe. The spices used make the masala are aromatic spices and these spices without pungency and heat lend a subtle sweet aroma.Food cooked in this spice hence has no heat and pungency which is felt in other spice blends like garam masala and its variations. There was this girl in my office who used to bring egg curry made with this masala………we used to sit in different depts and beileve it or not the day she had this in her lunchbox and she opened the whole office would be awash with the aroma………….yes we still have offices where there arent any separate canteen areas so some lunchtime there is a burst of aromas………. Also we are using the Groudnnuts. Your website is my go-to page for authentic kokani dishes!!! 1) Chaat Masala, has Kala Namak and Amchoor as critical ingredients. thanks, I could find dagad phool at Al Adil – and also they have ready made goda masala powder with them.. Shilpa: No, I am not related to Mrs Jaya Shenoy. It’s a lichen as someone above mentioned. Goda masala is one of the two most popular masalas in Maharashtrian cuisine (the other is Kolhapuri masala). thanks a lot for the recipe and about the reality of the Dagar phool… aaj tak i’ve been made a phool about this phool. In the Kala/Goda masala recipe you probably missed Bay leaf ( Tamal patra). This masala specially prepared in Maharashtra and used in Aaamti( type of sambar).Usually this is used in all subjis/curries in combination with jaggery. Remember – If you are making any dry masala, make it in small quantity and finish as soon as possible (like in 1-2 months). It will last longer. Its so much help when we are not in India and want to make those dishes that we always yearn for…Thanks a bunch! Some idiot wrote that dagadphool is the same as star anise and now everyone thinks they are the same. Verdict – I clearly remember this fragrance. We have a very good Indian store here in Kansas and we get the dagad phool there (in huge packet which is enough for my next generation also). Hi I live in Melbourne Australia. Dishes made with such pastes sometimes have masala in their name (e.g. Dagad phool and Star anise are not the same. shilpa: I don’t think it has a Konkani name, I haven’t seen its usage in any Konkani dishes. It is my favorite too. Some people call it stone flower or rock flower. Will try this soon , Hello shilpa, im a regular silent visitor to your website, and i wanted a recipe for this masala coz its my fav too , i just wanted to know wts dagad phool known in english? Maharashtrian kala masala recipe - Kala masala is a traditional and very popular Maharashtrian blend of spices, which is very flavorful and takes the dish to an extra high level. How to make Soft and Puffed Puris / Pooris. cost some 40Rs. When asked her she said it was her mom’s secret recipe. They have many packets of those. Nw aftr seeing this recipe ..hope i too can also make the same:). Hi, I just wanted to know if there is any substitute for this Dagad phool. Can someone help me find Dagad Phool/Lichen in here? this spice is also used in many a east indian recipes…mainly non vegetarian ones. It is used in making some curries and dry veggies, as well as in making some snacks. hope dis will help to clear sm confusion. Quality of food affects the mind in a large degree! ), but right now I have only three recipes in which I use it: one for green beans, one for katachi aamti, and one for patrode that I made up. ), Thanks Shilpa for the recipe… I made the masala over last weekend and tried it yesterday for an upkari i made for sankashti. Can it added to Sambar powder or Palya masala etc. wow! OLD FASHIONED COOKED WHITE FROSTING FOR RED VELVET CAKE . !you can give a try there.. Aroma will be a little different, but that should be ok. Dagad phool is called as Kallu hoovu in Kannada. I brought very little quantity of dagadphool and kaale vatane on my last trip to Inida, which I will soon run out of. In my opinion nothing says Maharashtrian cuisine as does the Goda Masala, a spice blend so unique and complex that it cannot be replaced with any other combination of spices. The reason being, this version makes the masala, very saatvic (https://secure.wikimedia.org/wikipedia/en/wiki/Sattvic_diet). I am in Abu Dhabi…. You may check out their website, Hello Aayi I like your recipes. In weeks to come, I will be publishing recipes that make use of this Masala. Should try both out to see if I feel much of a difference in taste. Please check the update in my post. but i couldn’t understand. I notice you are having similar questions asked about dagad phool that a few others have also had…”stone/rock flowers” is the only English I have ever heard for it. You have a very nice blog. Star anise & dagad phool are entirely different.dagad phool is also called Pathar ka phool in hindi. I am definitely going to try out this masala ASAP. Nandan always goes to your site to make any indian dishes. yes it is same as Star anise(English name) ! Thanks for Kala Masala. This looks like dried flowers or lichens that are often seen on trees. Dry roast the ingredients under ‘dry roast’. Garam Masala has a reason for it being named so, because it increases the raajasic quality (restlessness). I was told the konkani name is ‘xello’ as in ‘amballo’. Kala masala or Goda Masala is the most common spice used in a larger number of recipes from Maharashtra. When I had come frm last vacation, my sil handed me freshly made n packed Goda masala packets! After reading all the comments. Share to Twitter Share to Facebook Share to Pinterest. Hi Swetha Onion and some time lasan [garlic] is added but that is not typical Brahmin Goda Masala. I wanted to know your cup measurement, every time I try one of your recipes I just assume some average Indian tea-cup size for it, but it will be nice if you could give me some sort of a reference (e.g how many milliliters). A spoon of Goda masala added to any dish, adds extra delicacy to the whole dish. Chaat Masala The picture of the aamti looks tempting. i saw the picture of it. i think as star anise is translated as phool chakri , the two have got mixed up somewhere. As time passes, the fragrance goes away bit by bit. Rest she didnt say!!!!!! im based in the UAE and i want to avoid blank stares when i say i want stone flower . There are many dishes you can use it. Shilpa: Seetha, I do not know its name in any other language. Maharashtrian Goda Masala . Labels: From Belgaum, Maharashtrian, Masala … You can call and check if they deliver by post…! Marathi moggu looks like clove. Musy, you can get kale vatane in some Indian stores. do we get in the grocery store? Otherwise would have definitely got confused. About star anise and dagad phool, I don’t know why people have created such a misunderstanding everywhere on the internet. Dagad phool in many indian languages is also called shailaj. hey shilpa. But I still remember the heavenly aroma of this kala masala. Here is the recipe of Goda Masala. PS: For those who have never seen dagad phool, here is a picture. Dagadphool is a lichen. I too live in Gulf and was confused totally with spices names when first arrived here armed with all my mooms cooking recipes and spices instructions about 7 years back . In western parts of orissa they mainly use it in lamb curry. . My husband is telugu and my MIL has a sambar recipe in which she uses Dhagad Phool. i am a big foodie and i loved the konkani cuisine on a recent trip to Goa. Just to answer someone who asked about about onions, Southern MH (Solapur) side, they do add fried onion in Kala masala.But tomatoes…sorry they are NEVER added !!!! Aayi uses this in her chicken curry, so for me, this spice has typical chicken curry smell :). I just searched for dagad phool and got the links for star anise. Last time i got it from the Indian store. I had been to my native place there one muslim group was going to picnic their gravy ie sherwa fell in local bus and fortunately i was in that bus and cannot forget that smell. what is dagad phool in konkani.. sandhya. thank you shilpa & shubhangi for helping me out.. vyjayanthi: im gonna check the Al Adil outlet in dubai/sharjah, might get lucky!! 5. In the Marathi language, goad means sweet—and true to its name, this masala has a distinctive, subtly sweet flavour that comes from the incorporation of stone flower. To the best of my knowledge Dagad phool is not available in N. America/Canada it is only available in India and particularly Maharashtra. Some people use this in preparing Mysore Sambar. So we were in for a big trouble. Thanks Shilpa for sharing your well tried recipes.This is the first time I am on this blog and I will try this masala if I manage to get our magic dagadphool.Lol…you had lot of patience going through all the controversy here.Anyway I am from Brisbane,Australia.I did find dagadphool on Amazon.com for all our American friends. Add remaining ingredients and mix well. She said she buys the ready made powder and also, every one has their own versions which have different aromas. Shilpa, thank you soo much for the recipe. 3) The Garam Masala is added near the end of cooking so highly aromatic warm spices are chosen. Well! Keep it up!!! It gives a specail aroma for Sambar. And I did get two different spice mixes online, one for each of these. Waiting for your recipe of the same. https://www.spiceupthecurry.com/maharashtrian-goda-masala-recipe You can’t use dagad phool in sambar powder as it has a very strong aroma. Hi shilpa can you please tell me how many grams is 1 cup of coriander seeds….? She promised to ask around in her family and give me the recipe for the one she likes the most. 1cup? coffee grinders dont make fine powders. I have a question – the very 1st ingredient you say is 1 cup coriander seeds? The pastes frequently include fresh ingredients like cilantro, mint, ginger and garlic along with dried spices and oil. Stored in an airtight container it lasts for a fortnight. but if you are still looking for dagad phool – you will find it in the ‘Al Adil’ supermarkets in the UAE, Jennet, dagad phool and star anise are not same. It is not same as star anise. I think the main characteristic aroma of kala masala comes from this ingredient. As you said the big packet might last me till my daughter in law comes home after a few years. It has an amazing flavor, no doubt, but consistent use has its effect. leaves gritty bits that spoil the texture of the dish. Learn how your comment data is processed. Email This BlogThis! Few say there is no difference between goda masala and kala masala. It is available in any shop which sells native herbs (Grandhige Angadi). Not the same. Also, please tell in which other masala powder, we can use Dagad phool. cumin seeds 1 clove 1/2 inch piece cinnamon 1/4 cup dried coconut flakes 1 tbsp. Rashmi, if you are still in UAE, you will get dagad phool in Al Adil. The word "Goda" means sweet. thank you again. That’s what I love about food bloggers…they share so generously. The difference between 'Kaala Masala' and 'Goda Masala' is due to the proportions of certain spices and the degree to which they are toasted. Goda Masala is distinctive, very aromatic mixture of spices which is basically a Maharashtrian Indian spice powder with a pack of punch. The recipe from a konkan cookbook als has green cardamoms, peppercorns, bay leaves, mace and nagkesar!! I was in college hostel while doing my bachelors. I’ve never tried goda masala until now and everytime some one used it in a recipe I would wonder about the taste. Shilpa: Ambica – 89th and Metcalf (next to walmart neighborhood). if anyone has any experience please let me know because i really want to make samabar powder so i will bw waiting. hi, i am a frequent visitor of ur website. I am regular visitor to you blog and really like reading your recipes. for 10 gms or so i guess. We are using the Tejpatta and cardmon/ Elaichi both masala and normal ilaichi which is using in sweets. Interestingly, the Kaala Masala used in traditional brahmin households of Maharashtra do not use strong spices, such as cinnamon or cloves in their Kaala Masala. Although Goda masala has all the ingredients like coriander seeds, peppercorns, cinnamon seeds, cumin seeds, cloves, star anise and turmeric. I live in bangalore and got the dagad phool in gandhi bazaar… it is called kalllu hoovu in the gandhige shops around the place. Hi Shilpa, thanks for the masala recipe.. My mil’s secret ingredient has to be ‘kala tikhat’ .. She’s maharashtrian and a wonderful cook.. Also, Dagad phool is also known as Kalpasi in tamil and its scientific name is Parmotrema perlatum. Goda masala- A very flavourful masala mix Goda masala is a very aromatic spice mix from Maharashtra.This spice mix is also called as kala masala or black masala. Manisha might know more…but I do know that it is hard to find here in the states; I seem to remember that there was just ONE online Indian grocer that stocked it (can’t recall which one though). Notice the following basic differences. Is that right? Shilpa: I checked the pack, it does not have any English name :(. She also said that they fry onions, tomatoes and dry them in sun. I beg to differ with Shubhangi. I still remember those days in Belgaum. She gave me some kala masala and gave some simple ideas of using this masala. Your email address will not be published. In Bombay many kinds of goda masalas can be found with kala (black) and the vital ingredient – khobra (coconut) – that would make them authentic Goda Masala , but it is very hard ti find an authentic one. in UAE u can find Dagad phool in Al Adil supermarket . After few days, she suggested a recipe from the famous book Ruchira by Kamalabayi Ogle. Can you please tell me whether you know where to get them in US? Recipe for Goda masala! plz give in marathi translation of all recipes. Do you think this store in Kansas – Ambica, will ship it to Canada ? Pls do let me knw. All this while you might be wondering if I am referring to Garam masala with another regional name, NO!

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