Goan Mushroom Xacuti Recipe
Goan Mushroom Xacuti is a vibrant and aromatic dish that beautifully encapsulates the essence of Goan cuisine, marrying earthy mushrooms with a rich, spiced coconut sauce. This vegetarian delight is perfect for lunch or dinner and pairs exquisitely with tandoori roti, naan, or even soft buns for a comforting meal that transports you to the coastal shores of Goa.
Ingredients
| Ingredient | Quantity |
|---|---|
| Button mushrooms | 20 |
| Onion (chopped) | 2 |
| Tomato (finely chopped) | 1 |
| Coriander (Dhania) leaves (finely chopped) | 3 sprigs |
| Fresh coconut (grated) | 1/2 cup |
| Dry red chillies (crushed) | 4 |
| Coriander (Dhania) seeds | 1 teaspoon |
| Whole black peppercorns | 5 |
| Cloves (Laung) | 2 |
| Turmeric powder (Haldi) | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Tamarind (marble-sized ball) | 1/2 |
| Salt | To taste |
| Sunflower oil | 3 tablespoons |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 4g |
| Carbohydrates | 14g |
| Dietary Fiber | 3g |
| Total Fat | 12g |
| Saturated Fat | 6g |
| Cholesterol | 0mg |
| Sodium | 150mg |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Servings: 4
Instructions
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Prepare the Mushrooms: Start by thoroughly washing the button mushrooms or gently wiping them with a clean cloth to remove any dirt. Once cleaned, chop them into medium-sized chunks and set them aside.
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Make the Xacuti Paste: In a medium-sized pan, heat 2 tablespoons of sunflower oil over medium heat. Add the chopped onions and sauté them until they become soft and translucent, taking care to stir frequently to avoid burning.
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Add the Spices: To the sautéed onions, add the crushed dry red chillies, coriander seeds, and cloves. Continue to sauté for an additional 4 to 5 minutes, allowing the spices to release their fragrant aromas.
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Incorporate the Coconut: Once the spices are well combined, stir in the grated coconut and sauté everything together on low flame until the coconut turns a lovely golden brown. This should take about 5 minutes. After achieving the desired color, remove the pan from heat.
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Combine with Tamarind and Turmeric: To the roasted coconut mixture, add the marble-sized tamarind and the turmeric powder. Mix well and allow this mixture to cool down completely.
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Grind the Mixture: Once cooled, transfer the coconut mixture to a blender and add 1 cup of water. Blend until you achieve a smooth, thin gravy consistency. Set this aside for later.
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Cook the Onions and Tomatoes: In the same pan, heat 1 tablespoon of oil over medium heat. Add the remaining chopped onions and sauté until they turn golden brown. Then, add the chopped tomatoes and cook until they become soft and mushy.
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Add the Mushrooms: Incorporate the chopped mushrooms into the pan and cook them for 15 to 20 minutes, stirring occasionally, until they are tender and release their natural juices.
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Combine Everything: Pour the blended coconut gravy into the mushroom mixture. Stir well to combine and let it cook for an additional 5 to 8 minutes. Season with salt to taste.
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Garnish and Serve: Once cooked, remove from heat and garnish with freshly chopped coriander leaves. Serve your Goan Mushroom Xacuti hot with tandoori roti, naan, or phulkas. For a delightful twist, you can also enjoy it with soft buns or sliced bread.
This Goan Mushroom Xacuti recipe is not just a dish; it’s an experience that brings the vibrant flavors of Goa to your table, making every bite a celebration of taste and tradition. Enjoy this wholesome vegetarian dish and share the love of cooking with your family and friends!
