Goan Mushroom Xacuti Recipe
Here is a lip smacking recipe of Goan Xacuti made along with Mushrooms and freshly roasted and ground spices. It makes a perfect side dish to go along with hot steamed pulao or buttered pav buns for lunch or dinner.
Goan Mushroom Xacuti is an authentic Goan traditional dish which tastes the best when cooked using wild or forest mushrooms, which are available during the rainy season. On the other hand Xacuti is a Goan Masala with certain blend of spices which is extremely popular across India and is used to prepare gravy based recipes.
You can also cook this recipe with simple mushrooms, but for the real taste you should always go for the forest ones. Wild mushrooms are a bit more rubbery in taste and takes more time to cook, than the cultured button mushrooms that we get in stores.
Serve the Goan Mushroom Xacuti along with buttered pav puns or even a matar pulao for lunch or dinner.
If you like this Goan dish, you can also try Sangacho Ross and Goan Egg Drop Curry.
Did you know- Wild mushrooms are rich in antioxidants, Vitamin D and contain selenium which helps to detoxify cancer-causing compounds in the body and helps prevent diseases like cancer and diabetes. They are rich in vitamin C, fiber and potassium and hence promotes heart health by reducing the risk of cardiovascular diseases. Since it is rich in selenium, it also helps in increasing one’s immunity.
10 M
20 M
30 M
4 Servings
Ingredients
- 1 tablespoon Oil
- 400 grams Button mushrooms , sliced
- 1/2 teaspoon Turmeric powder (Haldi) , finely chopped
- Salt , to taste
- 2 Onions , finely chopped
- 2 inch Ginger , finely chopped
- 4 cloves Garlic , finely chopped
- 6 sprig Coriander (Dhania) Leaves , finely chopped For Xacuti Spice Mix
- 4 Dry Red Chillies
- 1 tablespoon Poppy seeds
- 3 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 1 tablespoon Whole Black Pepper Corns
- 1 teaspoon Cumin seeds (Jeera)
- 1 tablespoon Coriander (Dhania) Seeds
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 30 grams Tamarind
How to make Goan Mushroom Xacuti Recipe
To begin with Goan Mushroom Xacuti, prep all the ingredients and keep ready.
Into a pan; add red chilies, poppy seeds, cloves, cinnamon sticks, peppercorns, cumin seeds, coriander seeds, fennel seeds, fenugreek seeds and roast them for about 3- 5 minutes on low flame until you can notice the spices popping and the aromas coming through.
Turn off the heat and set aside to cool.
Heat oil in a pan over medium heat. Add chopped onions, garlic and ginger and sauté till onions turn translucent and lightly golden.
Add grated coconut to the above onion and sauté till coconut turns golden brown. Remove the mixture from the heat and set aside to cool.
Add the roasted spices, tamarind and onion-coconut mixture into the small jar of the Mixer Grinder and blend to make a smooth paste by adding little water.
The next step is to make the Xacuti masala.
Heat oil in a flat bottomed pan. Add the ground masala paste and saute for a few minutes. Add mushroom pieces, turmeric powder, salt to taste and give it a stir for a few seconds.
Add just a little water to give the Goan Mushroom Xacuti a gravy like consistency and cover the pan.
Simmer the Goan Mushroom Xacuti Masala for 3 to 4 minutes and turn off the heat. Mushrooms get cooked very quickly and also release a lot of water.
Once done, turn off the heat and stir in the coriander leaves - it brings in a freshness to the Goan Mushroom Xacuti.
Serve the Goan Mushroom Xacuti along with buttered pav puns or even a matar pulao for lunch or dinner.
