घरगुती किराणा सामानाची यादी — Kirana Saman List Marathi | SamanList

A Maharashtrian family of 4 typically needs monthly: rice 8-10kg, wheat flour 8-10kg, jowar/bajri flour 2-3kg (for bhakri), toor dal 2kg, peanut oil 3-4L, ghee 500ml, goda masala 200-300g, salt, sugar 1.5kg, jaggery 1kg, kokum and tamarind, tea 250g, and 2-4 soaps. Dry coconut, peanuts, and pickles are usually restocked every 2-3 months.

It depends on the region within Maharashtra. In the coastal Konkan region, rice is the traditional staple, eaten daily as bhaat with varan (dal). In the inland Deccan plains — Desh, Khandesh, Marathwada, and Vidarbha — bhakri made from jowar or bajri was the traditional staple, though wheat chapati has become increasingly common in urban households across the state. Most modern Maharashtrian homes today keep both rice and wheat flour stocked, with jowar/bajri flour kept for occasional bhakri.

Goda masala is a unique Maharashtrian spice blend — its name comes from the Marathi word 'goda' meaning sweet, referring to its mildly sweet, aromatic flavour rather than its taste. It typically contains coriander seeds, sesame seeds, dried coconut, cinnamon, cloves, and the distinctive dagad phool (stone flower), among other roasted spices. It is used daily in varan (dal), amti, usal, bhaji, and the festive masale bhaat. Almost every Maharashtrian household either makes its own goda masala once or twice a year in bulk, or buys a trusted brand, and it is considered as essential to Maharashtrian cooking as garam masala is in North Indian cooking.

Kokum is a sour fruit from the Konkan coast, used dried (amsul) or as a concentrated liquid (kokum agal) to add a gentle, slightly fruity tang to dal, curries, and the cooling summer drink kokum saar. It is milder and more delicate than tamarind, which gives a deeper, sharper sourness. Coastal Maharashtrian households, especially in Konkan, reach for kokum first; tamarind is used more widely across the rest of the state and in dishes needing a stronger sour note, like sambar-adjacent preparations or chutneys.

Rice and wheat flour are usually bought in bulk every 3-4 weeks for a medium-sized family. Toor dal, used daily for varan, is typically restocked monthly. Goda masala, since it's used in small daily quantities, lasts longer — most households buy or make a batch every 2-3 months, and it stays fresh for that long if stored in an airtight, dark container away from sunlight. Kokum and tamarind, being used in smaller quantities, can usually last 2-3 months per purchase as well.