The lovely vacation is over, but I am still reeling under the Goa hangover. It’s justified I think since I had a wonderful time and want to share the great things I saw, ate and shopped there. I promise, it won’t go beyond this week 🙂
In one of my earlier posts I had mentioned that I devoured the regional cuisine of Goa at Mum’s Kitchen. Maybe I am ignorant, but I had never tasted Xacuti (pronounced shaa-koo-tee) in any form – with vegetable, potato or mushrooms. Well, there are many non-vegetarian options too, but being a vegetarian, I’ll stick to the vegetarian ones.
I searched the internet for an authentic Xacuti recipe, and came across this wonderful blog (and so many others). Tamalapaku is a food blog by two sisters (Harini and Jaya) which aims at making everyday cooking easy as they experiment with various flavors. Do give this blog a browse if you want to discover a large number of authentic, yummilicious recipes.
Coming back to the Xacuti recipe, here’s what you will need to make the Xacuti masala:
Dhania/Coriander seeds – 2 tsp
Fennel (Saunf) seeds – 1 tsp
Cloves – 3 to 4
Cinnamon – 1 inch stick
Cardamom – 2 or 3
Peppercorns – 1 tsp
Cumin seeds – 1 tsp
Bay leaf – 1
Red chilli – 4 or 5 (Use the Kashmiri or Byadagi variety for colour, but since I didn’t have any Kashmiri chillies, I used the regular red chillies I had at home)
Coconut fresh/frozen/dry – 3 Tbsp (I used dry Coconut Powder)
Dry roast the ingredients separately till you get a nice aroma. Set aside to cool them and then grind them to a fine powder. Store in an air tight container and use when you’re in a mood for cooking your regular vegetables with a Xacuti twist! Of course, if you’re making a larger quantity, increase the proportions accordingly.
Alternatively, roast the above ingredients in a tsp of oil till you get a nice aroma, let them cool and grind into a paste to use immediately. Now, onto making the Mushroom Xacuti:
Take 2 cups of chopped Mushrooms (in quarters)
Finely Chopped Onion – 1
Finely chopped Tomatoes – 2
Ginger-garlic paste – 1 tbsp
Oil for cooking – 2 tbsp
Coriander for garnishing
Salt to taste
Here’s how to make it:
1. In a medium pan, saute the onions and ginger -garlic paste in the oil till the onions turn translucent.
2. Add the chopped tomatoes and saute them for about 2 minutes on a medium flame.
3. Add the chopped mushrooms and give them a good stir.
4. Add a cup of water, required amount of salt and let them cook. Remember to add lesser salt than you normally would.
5. Once the mushrooms are cooked, add the Xacuti Masala paste you prepared above. If you’re using the dried Xacuti Masala, use a little water to make a paste before you use it.
6. Cook on a medium flame for 5 minutes till the flavours of the Xacuti Masala are soaked in the mushrooms.
7. Garnish with fresh coriander leaves and serve hot with rice, roti or the Goan Poee/ bread.
Do tell us how it turned out!