Cluster Beans Masala Bhat, How to make Kothavarangai Masala Sadam

There’s something magical about a freshly made Indian spice blend — the way each spice blooms in the pan, the way your kitchen fills with a toasty, nutty aroma that lingers long after cooking. Goda Masala, the signature spice mix of many Maharashtrian recipes, is traditionally prepared with dry coconut for long shelf life. But on days when I’m cooking right now and want an extra layer of freshness, I swap in fresh grated coconut, roast it golden, and grind it with warm spices. The result is a homemade Goda masala that feels alive — soft, fragrant, and deeply earthy — the kind that transforms a simple rice recipe into something festive.

Today, I’m using it straight away in a humble yet flavorful Cluster Beans Masala Bhat (Kothavarangai Sadam) — a dish where the crisp, slightly bitter taste of cluster beans meets the gentle sweetness of coconut and the mellow warmth of freshly ground spices. This easy Maharashtrian-style rice variety isn’t just lunch; it’s pure comfort served on a plate.

Author’s Note

I love cooking with cluster beans — they have this slightly bitter, crunchy charm that makes them perfect for bold, flavorful dishes. At home, I often turn them into kara kuzhambu, grind them into a tangy thogayal, or toss them into comforting rice varieties. But this masala bhaat version is special. It’s one of my favorites because the mellow warmth of fresh Goda masala softens that natural bitterness, wrapping each grain of rice and piece of bean in a toasty, coconut-spiced hug. Every bite feels both homely and festive — the kind of dish you make for no reason other than craving it.

Bite of History – Cluster Beans Masala Bhat

Goda Masala is a traditional Maharashtrian spice blend known for its mellow, earthy flavor. The word goda means “sweet” in Marathi — not in taste, but in its gentle spice profile compared to fiery masalas. Traditionally made in large batches with dry coconut for long shelf life, it flavors classics like masala bhat, bharli vangi, and usal. The fresh coconut version, made just before cooking, is a quick, flavorful twist that delivers richer aroma and taste.

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Ingredient Roles in Instant Fresh Coconut Goda Masala & Cluster Beans Masala Bhat

Ingredient	Role
Fresh grated coconut	Adds nutty sweetness and depth; forms the base of the masala
Coriander seeds	Earthy backbone of the spice blend
Cumin seeds	Warm, digestive aroma
Sesame seeds	Nutty richness that complements coconut
Cinnamon stick	Sweet warmth for balance
Cloves	Sharp, aromatic heat
Bay leaf	Subtle earthy fragrance
Dry red chili (optional)	Gentle heat and color
Cardamom (optional)	Delicate sweet-spice undertone
Black peppercorns (optional)	Mild background heat
Stone flower (dagad phool)	Signature rustic, smoky aroma
Oil	Helps roast spices evenly and release flavors
Cooked rice	Neutral base that absorbs the masala flavors
Cluster beans (kothavarangai)/ Goruchikkudu	Crunchy texture with pleasant bitterness
Mustard seeds	Classic South Indian tempering base
Urad dal	Adds nutty crunch to tempering
Curry leaves	Fresh, herbal aroma
Hing (asafoetida)	Lifts flavor and aids digestion
Turmeric powder	Adds color and gentle warmth
Green chili or red chili	Heat to balance bitterness
Jaggery (optional)	Softens bitterness and rounds flavors
Salt	Enhances overall taste
Ghee or oil	Adds richness and aroma

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Cluster Beans Masala Bhat, How to make Kothavarangai Masala Sadam

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Main Course, LunchCuisine: Maharashtrian, IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A flavorful Maharashtrian-style rice variety made with tender cluster beans and freshly roasted coconut Goda masala — earthy, aromatic, and perfect for a comforting lunch.

Ingredients for Kothavarangai Masala Sadam

For Instant Fresh Coconut Goda Masala:
2 tablespoon, 2 Grated Coconut
1 tablespoon, 1 Coriander seeds
1 teaspoon, 1 Cumin seeds
1 teaspoon, 1 Sesame seeds
1 small piece 1 Cinnamon stick
2 nos. 2 Cloves
1 nos. 1 Bay leaf
1 nos. 1 Dry red chili
1 pod 1 Cardamom
2- 3 teaspoon, 2- 3 Black peppercorns
Stone flower (dagad phool), a small piece
2 teaspoon, 2 Groundnut oil or gingelly oil (for roasting)
For Masala Bhat:
1½ cups, 1½ Cooked rice (short or medium-grain)
¾ cup, ¾ Cluster beans (kothavarangai) / Goruchikkudu
½ teaspoon, ½ Mustard seeds
½ teaspoon, ½ Urad dal
1 sprig, 1 Curry leaves
Hing (asafoetida), a pinch
¼ teaspoon, ¼ Turmeric powder
¼ teaspoon, ¼ Jaggery (optional)
Salt – to taste
1 tablespoon, 1 Ghee or oil

Directions to make Cluster Beans Masala Sadam

Make the Instant Goda Masala:
Heat 1–2 tsp oil in a pan over low flame.
Roast coriander seeds, cumin seeds, sesame seeds, cinnamon, cloves, bay leaf, dry red chili (if using), cardamom (if using), black pepper (if using), and stone flower one by one until fragrant.
Roast the fresh grated coconut last until golden brown and moisture-free.
Let cool completely, then grind coarsely. Set aside.
Make the Masala Bhat:
Heat ghee or oil in a pan. Add mustard seeds and let them splutter.
Add urad dal and fry until golden.
Add curry leaves, hing, green chili, and turmeric powder. Sauté briefly.
Add the cooked cluster beans and salt. Saute for a minute then add ¼ to ½ water, cook cluster beans. To the cooked cluster beans add, jaggery (if using), and 1½–2 tsp of the freshly made Goda masala. Mix well.
Add cooked rice and toss gently until the masala coats every grain.
Cook for 2–3 minutes on low flame for flavors to meld.
Serve:
Serve hot with raita, papad, or pickle. Best enjoyed the same day for the freshest coconut aroma.

Notes

1 cup = 250 ml

Directions to make Cluster Beans Masale Bhat with step by step images

Make the Instant Goda Masala:
Heat 1–2 tsp oil in a pan over low flame. Roast coriander seeds, cumin seeds, sesame seeds, cinnamon, cloves, bay leaf, dry red chili (if using), cardamom (if using), black pepper (if using), and stone flower one by one until fragrant.
Roast the fresh grated coconut last until golden brown and moisture-free.
Let cool completely, then grind coarsely. Set aside.
Tempering u0026 Cooking the Masala Bhat:
Heat ghee or oil in a pan. Add mustard seeds and let them splutter. Add urad dal and fry until golden. Add curry leaves, hing, green chili, and turmeric powder. Sauté briefly.
Add the cooked cluster beans and salt. Saute for a minute then add ¼ to ½ water, cook cluster beans. To the cooked cluster beans add jaggery (if using), and 1½–2 tsp of the freshly made Goda masala. Mix well.
Finishing the Bhat:
Add cooked rice and toss gently until the masala coats every grain.
Cook for 2–3 minutes on low flame for flavors to meld. Serve hot with raita, papad, or pickle. Best enjoyed the same day for the freshest coconut aroma.
Serve:
Serve hot with raita, papad, or pickle. Best enjoyed the same day for the freshest coconut aroma

Instant fresh coconut goda masala prepared for making aromatic cluster beans masala bhat, with spices roasted to perfection.

Pro Tips to make perfect and tasty Cluster Beans Masale Bhat

Roast spices on low flame to prevent burning and to release maximum aroma.
Dry the fresh coconut completely while roasting — any moisture will make the masala lose flavor quickly.
Use groundnut oil for a traditional Maharashtrian touch, or gingelly oil for a South–West fusion twist.
Cook cluster beans just until tender — overcooking can make them lose their crunch.
Add the Goda masala toward the end of cooking so the fresh aroma isn’t lost.
Make extra masala and use it the same day in stuffed brinjal or sprout curries for a second meal.

Authentic Maharashtrian cluster beans masala bhat made with fresh coconut goda masala, served hot as a flavorful rice dish.

Serving Suggestions for Kothavarangai Masala Sadam

Serve hot with curd / raita and papad for a balanced meal.
Pair with pickle and a small cup of solkadhi for a festive Maharashtrian touch.
For a South Indian twist, serve alongside mor kuzhambu or rasam.

FAQs – Instant Fresh Coconut Goda Masala & Cluster Beans Masale Bhat

Q: Can I make cluster beans masala bhat without Goda masala?

Yes, but the flavor will be different. You can replace it with garam masala, roasted curry powder, or sambar powder for a twist.

Q: What is the difference between masala bhat and vegetable pulao?

Masala bhat is a Maharashtrian rice dish flavored with Goda masala and often includes vegetables like brinjal or cluster beans, while pulao uses garam masala and has a milder, less earthy profile.

Q: Can I make Goda masala with fresh coconut in advance?

You can roast and grind with fresh coconut, but it must be used the same day as it will spoil quickly. For storage, use dry coconut (kopra) instead.

Q: Is cluster beans masala bhat healthy?

Yes. Cluster beans are high in fiber and low in calories, and when paired with fresh coconut Goda masala, you get a nutrient-rich meal that’s still flavorful.

Q: Can I make cluster beans masala bhat with millet instead of rice?

Yes! Replace the rice with cooked foxtail millet, little millet, or barnyard millet for a wholesome millet version.