There are few things in life as invigorating as embarking on a journey down the spice trails of India. From the bustling markets of Delhi to the quaint backstreets of Kerala, there’s always a story, a legend behind every aroma. Pune, a city of students, warriors, and thinkers, holds within its heart a spice mix that speaks of its ancient allure: the Puneri Goda Masala.
Imagine walking down the old lanes of Pune, the fading grandeur of its Peshwa-era architecture intermingling with the chaotic vibrancy of its street food stalls. Here, history isn’t something you read; it’s something you taste. And to truly taste Pune, you need to delve into the seductive depth of the Goda Masala.
But where did it come from? How did this blend of spices become the dark, aromatic heart of Pune’s culinary identity?
Flashback a few centuries, to a time when the Maratha Empire was at its zenith. Pune was its beating heart, a city of intrigue, where politics and cuisine often intertwined. Among its many residents was a young cook named Aditi, who worked in the palace kitchens.
Aditi was not just any cook. She had a gift. Her understanding of spices was unparalleled. Yet, she was restless. She wanted to create a blend that would capture the essence of Pune – its grandeur, its mystery, its contrasts.
One evening, as she wandered through the bustling market streets of the city, Aditi was approached by an old woman. Cloaked in shadows, the woman handed Aditi a small, weathered notebook. “For the girl who speaks to spices,” she whispered.
Intrigued, Aditi opened the book to find it filled with recipes from lands far and wide. But one, in particular, caught her eye. A masala that combined spices, both sun-dried and roasted, to create a blend that was sweet yet fiery, deep yet fragrant.
Inspired, Aditi began her experimentations. Coriander seeds for warmth, sesame for its nutty undertone, and asafoetida for that mysterious kick. The roasted coconut brought in a sweetness, contrasting with the fiery heat of the dried red chilies. And as the spices mingled and danced, the Goda Masala was born.
The first dish she prepared with it was for the Peshwa himself. A simple dal, but transformed by the Goda Masala into a dish fit for royalty. The Peshwa, upon tasting it, declared it the flavor of Pune, the essence of the Maratha land.
Word spread, and soon, Aditi’s Goda Masala became a sensation. From the grand feasts of the palace to the modest homes lining the Mula-Mutha river, the masala became an integral part of Pune’s culinary landscape.
But what of the mysterious old woman and her book? Some say she was a spirit of an ancient cook, seeking to pass on her knowledge. Others believe she was a traveler, collecting recipes from every corner of the world. But whoever she was, she disappeared into the annals of history, leaving behind a legacy that Pune would cherish forever.
Fast forward to today, and Pune has transformed in many ways. The grandeur of the Peshwas may have faded, but the flavor of the Goda Masala remains as potent as ever. It’s not just a spice blend; it’s a reminder of a time when food was an art, a story, a connection to the very soul of a city.
Next time you’re in Pune, amidst its modern hustle and ancient whispers, take a moment. Step into a local eatery, order a dish flavored with Puneri Goda Masala, and savor a bite of history. You’ll taste the warmth of the sun-soaked fields, the fiery spirit of its warriors, and the deep, lingering notes of countless stories yet untold.
And maybe, just maybe, you’ll find your own mysterious stranger, bearing secrets of flavors yet undiscovered. After all, Pune is a city where every aroma has a tale, waiting for the right palate to tell it.
Puneri Goda Masala
Ingredients
- 1/4 cup dried red chilies
- 1/4 cup coriander seeds
- 2 tbsp cumin seeds
- 2 tbsp sesame seeds
- 1 tbsp poppy seeds
- 1 tbsp black peppercorns
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 1/2 tsp asafoetida (hing)
- 1/4 tsp turmeric powder
- 1/4 cup dried coconut, grated
- 2 tbsp cloves
- 2 cinnamon sticks, about 2-inch each
- 10-12 black cardamom pods
- 1 tbsp oil
Directions
- Heat a large pan on medium heat. Dry roast the coriander seeds, cumin seeds, sesame seeds, poppy seeds, black peppercorns, mustard seeds, and fenugreek seeds separately until they turn aromatic. Make sure they do not burn. Transfer each spice to a plate to cool once roasted.
- In the same pan, add a tablespoon of oil. Once hot, add the dried red chilies and roast until they are crisp but not burnt. Remove and set aside.
- Roast the dried coconut in the pan until it turns golden brown. This adds a rich flavor to the masala.
- Lastly, roast the cloves, cinnamon sticks, and black cardamom pods for 2-3 minutes until fragrant.
- Allow all the roasted ingredients to cool completely. Once cooled, combine them with turmeric powder and asafoetida in a grinder.
- Grind the mixture to a fine powder. Ensure you reach a consistent blend.
- Store the Puneri Goda Masala in an airtight container. It will remain fresh for several months if kept in a cool, dry place.
Tips & Tricks: Puneri Goda Masala is a special spice blend from Pune, Maharashtra. It is widely used in various Maharashtrian dishes to add a unique taste. The combination of sweet (from coconut), spicy (from red chilies), and pungent (from other spices) makes it stand out. You can enhance curries, rice dishes, and even some snack items using this masala. Remember, always roast spices on a medium flame to prevent burning and to ensure they release their full flavors.
