Go Back
–+ servings
Print Recipe
5 from 11 votes

Xacuti | Goan Mushroom Xacuti | Vegetarian Shakuti

The vegetarian version of the famous Goan curry – Xacuti prepared with the roasted aromatic Indian spices and coconut.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: rice accompaniment, roti accompaniments, sides
Cuisine: Goan
Keyword: goan mushroom xacuti, xacuti masala pulav
Servings: 4
Calories: 139kcal
Author: Srividhya G

Ingredients

Ingredients:

For the Xacuti Masala:

  • 1.5 tbsp Poppy Seeds
  • tbsp White Sesame Seeds
  • tbsp Peanuts
  • ¼ cup Unsweetened Dry Coconut
  • 1 tbsp Coriander Seeds
  • 6 Red Chili
  • 6 Cloves
  • 6 Cardamom
  • 3 inch Cinnamon
  • 2 Black Stone Flower Dagad Phool 
  • 2 Mace Flower
  • 1 tsp Fennel Seeds
  • ½ tsp Mustard Seeds
  • ¼ tsp Fenugreek Seeds

For the Xacuti Gravy:

  • 2 tsp Coconut Oil
  • 1 tsp Cumin Seeds
  • ½ cup Onion Chopped
  • 1 cup Tomato Chopped
  • ½ tsp Ginger-Garlic Paste
  • 2 tbsp Xacuti Masala
  • 6 oz Brown Bella Mushrooms
  • ½ tbsp Sugar
  • 1 tsp Tamarind Paste
  • ½ cup Water
  • 2 tbsp Chopped Cilantro Chopped
  • 1.5 tsp Salt

Instructions

Prep - Work:

    Preparing the Xacuti Masala:

    • Dry roast all the ingredients given under "For the Xacuti Masala" until the sesame seeds pop. (Four to Five minutes) Ensure you dry roast over low heat.
    • Allow it cool and grind it coarsely. Peanuts add the required moisture, so do not add any additional water.
    • Store this masala in an air-tight container refrigerate it. We only need 2 tbsp of the masala for this recipe.

    Prep - Work for the Gravy:

    • Chop all the veggies including onion, tomato, and cilantro.
    • Dilute the tamarind paste in ½ cup of water and set aside.
    • Clean the mushrooms and cut them into halves.

    Gravy Preparation:

    • Heat a pan and add the coconut oil.
    • When the oil is hot, add the cumin seeds.
    • As they start to splutter, add the onions and ginger garlic paste and cook until they turn translucent.
    • Then add the chopped tomatoes, mushrooms and salt. Cook until the mushrooms are soft and tender.
    • Now add the sugar, xacuti masala and tamarind water.
    • Let it simmer for 5 minutes.
    • Finally, add the chopped cilantro and mix.
    • That's it. Xacuti is ready. I packed it with roti. You can serve this with pav buns, rice or roti.

    Notes

    • Kashmiri red chilies are used for this recipe. But as I had only the byadgi variety, I went with that.
    • Sugar is optional.
    • Instead of tamarind, you can use kokum for the tanginess. Adjust the salt and spice as per your preference. If required, add a little bit of chili powder.
    • Also, adjust the water (more or less) as per your consistency preference.
    • You can replace mushroom with paneer, tofu or with mixed vegetables.

    Nutrition

    Calories: 139kcal | Carbohydrates: 19g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Sodium: 891mg | Potassium: 581mg | Fiber: 6g | Sugar: 9g | Vitamin A: 966IU | Vitamin C: 105mg | Calcium: 105mg | Iron: 3mg