Xacuti

Xacuti (pronounced "Sha-kuti") is a dish that hails from Goa but given that our ancestors once lived in Goa before moving to Karnataka, it can be included as a part of our cuisine too!!! It's unique blend of spices and tanginess are often attributed to the Portuguese influence on Goan cuisine. The essence of Xacuti is its elaborate paste, which involves dry-roasting a wide array of whole spices, which are ground to create a rich, thick and flavourful gravy.

While typically associated with meat or seafood (given Goa is on the coast), Xacuti's versatile spice blend makes it equally delicious as a veggie or vegan dish. For my dish, I used mushrooms.

Ingredients:

For the Xacuti Masala (Roasting & Grinding):

• 1 cup freshly grated coconut

  
  

• Whole Spices:

  
  

  • 4-6 Kashmiri dry red chilies (Note: depends on how spicy you want it!)

  • 1 tbsp coriander/dhania seeds

  • 1 tsp cumin/jeera seeds

  • 1 tsp saunf/fennel seeds

  • 1/4 tsp methi/fenugreek seeds

  • 1 tsp black peppercorns

  • 5-6 cloves

  • 1-2 inch cinnamon stick

  • 3-4 green cardamom pods

  • 1/2 tsp white poppy seeds (khus khus)

  • 1 small piece of star anise

  • 1/4 tsp nutmeg (freshly grated if possible)

• 1 medium onion, sliced

• 6-8 garlic cloves

• 1 inch ginger, peeled and chopped

• A small ball of tamarind (Note: soak in warm water and extract the pulp)

  
  

For the Curry:

• 3-4 cups vegetables - I used mushrooms

• 2-3 tbsp oil (preferably coconut oil for authentic flavor)

• 1 large onion, finely chopped

• 1 sprig curry leaves (approx. 8-10 leaves)

• 1/2 tsp turmeric powder (if not already added to masala)

• Water or vegetable stock, as needed (approx. 1-2 cups)

• 1/2 tsp sugar (optional, to balance flavors)

• Salt to taste

• Fresh coriander leaves for garnish

Instructions:

1. Slice the mushrooms.

2. Prepare the Xacuti Masala:

   • In a dry pan, lightly roast the grated coconut on a medium-low heat, stirring constantly, until it turns golden brown and fragrant. Be careful not to burn it, as burnt coconut will make the masala bitter. Remove and set aside to cool.

   • In the same pan, add a tiny bit of oil (optional). Add all the whole spices. Dry roast them on low heat until they become aromatic (about 2-3 minutes).

   • Add the sliced onion, ginger, and garlic to the pan. Sauté until the onions are soft and lightly browned.

   • Allow all the roasted ingredients to cool completely.

   • Once cool, transfer them to a blender or food processor. Add the tamarind pulp and a little water. Grind to a very smooth paste. Add more water gradually if needed to get a fine consistency, but don't make it too watery.

     
     

3. Cook the gravy:

   • Heat oil in a large pan over medium heat.

   • Add the finely chopped onion and curry leaves. Sauté until the onion turns golden brown.

   • Add the freshly ground Xacuti masala paste. Mix well and cook for 5-10 minutes on medium-low heat, stirring occasionally, allowing the masala to cook and release its aromatic oils.

   • Add the mushrooms

   • Add water or vegetable stock (about 1-2 cups) to achieve your desired gravy consistency. Bring the mixture to a simmer.

   • Cover the pan and cook on low-medium heat for 10-15 minutes, or until the mushrooms are cooked.

   • Stir occasionally to prevent sticking.

   • Check for salt and adjust if necessary.

     
     

4.  Garnish with fresh dhania. 

   Serve hot with rice or chapatis.