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Mushroom Xacuti

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

  • 2 cardamoms

  • 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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