Rabia Goda Masala

Ingredients : 


ü  Coriander Seeds – 500 gms 
ü  Dry Red Chilies – 250 gms 
ü  Dry Coconut shredded – 250 
gms 
ü  Turmeric Roots – 50 gms 
ü  Asafoetida Chunks – 50 gms 
ü  Cloves – 50 gms 
ü  Black Pepper Corns – 50 gms 
ü  Cassia Buds/Cobra's saffron – 50 
gms 
ü  Flower stone  - 50 gms 
ü  Mace Flower – 50 gms 
ü  Cinnamon Bark – 50 gms 
ü White Poppy Seeds – 50 gms 
ü  Carraway Seeds – 50 gms 
ü  Black Sesame Seeds – 50 gms 
ü White Sesame Seeds – 50 gms 
ü  Bay Leaves – 50 gms 
ü Whole Nutmeg - 5 
ü  Green Cardamom – 25 gms 
ü  Black Cardamom – 25 gms 

 
Method : 




v Break the turmeric roots and asafoetida chunks into pieces and fry in a
little oil. Set aside.
v Dry roast coriander seeds, dry coconut and dry red chilies separately on
low flame till brown and crisp.
v Dry roast each remaining ingredient individually on low flame till crisp and
fragrant.
v Mix all the ingredients together and powder in a Mixer/Grinder to a coarse
consistency.
v Store in a dry airtight jar.
v Packing the powder in tightly ensures longer life.
v A chunk of asafoetida on top ensures the freshness of the masala for 1
year.

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