Goan Mushroom Xacuti
Veg
Vegan
Fresh mushrooms cooked in the complex xacuti masala of dry-roasted coconut, dried red chillies, poppy seeds, and aromatic whole spices — the vegetarian expression of Goa's most complex curry, popular at Goan Hindu homes and vegetarian-friendly beach shacks.
Cuisines
Goan
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 200 grams | button mushrooms |
| 2 tablespoons | oil |
| 1 large | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, minced |
| 2 tablespoons | freshly grated coconut |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | poppy seeds |
| 2 tablespoons | tamarind pulp |
| — | salt to taste |
| 1 cup | water |
| 1 tablespoon | fresh coriander leaves, chopped |
Instructions
- 1 Clean and slice the mushrooms.
- 2 Heat oil in a pan and sauté the onions until golden brown.
- 3 Add garlic and ginger, and sauté for another minute.
- 4 Add the grated coconut and fry until it turns golden.
- 5 Stir in turmeric, red chili powder, coriander powder, cumin seeds, fennel seeds, and poppy seeds.
- 6 Add the sliced mushrooms and cook until they soften.
- 7 Mix in the tamarind pulp and salt.
- 8 Pour in the water and let it simmer for 10-15 minutes until the mushrooms are cooked through and the sauce thickens.
- 9 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can roast the spices before grinding them.