There are so many Xacuti recipe variants out there in Chicken, Fish and Lamb. Local spices are roasted lightly and ground to form a smooth aromatic paste. Since I was out of chicken, the closest bet happened to be Mushrooms. And why not, this was a melt-in-the-mouth moment with taste buds singing all the way! Ladies and Gentlemen, here's the recipe for a delicious Mushroom Xacuti.
1 cup grated coconut
1 packet mushrooms
1 ½ tbsp coriander seeds
2 tsps cumin seeds
1 tbsp poppy seeds
1 tsp turmeric powder
8 red dried chillies
1 tsp grated nutmeg
6 star aniseed (optional)
2 tsps fennel seeds
1/3 cup oil
2 large onions, sliced
1 small tomato sliced (optional)
6 green chillies, chopped fine
2 tbsp tamarind pulp
3 cups water
Method: - Wash thoroughly and cut the mushrooms.
- In a pan, on medium heat brown the grated coconut, and all the spices except the nutmeg, and green chillies.
- You will get a strong fragrance when the spices are done (approx. 3 -5 mins.).
- Remove from heat and grind to a paste.
- Heat oil in a pan on medium heat
- Sauté the ground spice paste along with the green chillies, and sliced onion and tomato (optional).
- Add the mushroom pieces, nutmeg powder and salt to taste along with the tamarind pulp.
- Lower the flame and add water gradually
- Keep stirring.
- After 15 minutes, increase the flame and switch off the gas.
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