A rich and aromatic Goan curry featuring tender baby corn in a complex, freshly ground spice masala with roasted coconut. A vegetarian delight that brings the authentic flavors of Goa to your table.
Prep20 min
Cook30 min
Servings4
Serving size: 1 cup
266cal
5gprotein
22gcarbs
20g
Ingredients
1 cup Fresh Grated Coconut (Desiccated coconut can be used if fresh is unavailable)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tbsp Poppy Seeds (Also known as khus khus)
1 tsp Fennel Seeds
1 tsp Black Peppercorns
4 pcs Cloves
1 inch Cinnamon Stick
1 pcs Star Anise
5 pcs Dried Kashmiri Red Chillies (Use for color; adjust quantity for desired heat)
Fluffy, slightly sweet steamed rice cakes from Goa, made with coconut and fermented with toddy or yeast. These spongy cakes are the perfect accompaniment to spicy Goan curries like sorpotel or vindaloo.
Perfectly spiced, creamy baby corn xacuti with fluffy, melt-in-mouth sannas - pure comfort food for your soul!
This goan dish is perfect for dinner. With 497.38 calories and 7.68g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Turmeric Powder
0.25 tsp Nutmeg Powder (A small pinch)
250 g Baby Corn (Trimmed and cut into 1-inch pieces)
2 pcs Medium Onions (Finely chopped)
1 pcs Medium Tomato (Finely chopped)
1 tbsp Ginger-Garlic Paste
3 tbsp Coconut Oil (Can be substituted with vegetable oil)
1 tsp Tamarind Paste (Adjust to taste)
1.25 tsp Salt (Adjust to taste)
1.5 cups Water (For the gravy, plus more for grinding)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Roast the Xacuti Masala Spices
Heat a heavy-bottomed pan over low-medium heat. Add coriander seeds, cumin seeds, poppy seeds, fennel seeds, peppercorns, cloves, cinnamon, star anise, and dried red chillies.
Dry roast for 2-3 minutes, stirring constantly, until the spices become fragrant. Be careful not to burn them.
Add the grated coconut and continue to roast on low heat for 6-8 minutes, stirring continuously, until the coconut is fragrant and turns a deep, even golden brown.
Turn off the heat. Immediately stir in the turmeric powder and nutmeg powder. Transfer the mixture to a plate to cool completely.
2
Grind the Masala Paste
Once cooled, transfer the roasted spice and coconut mixture to a high-speed blender or grinder jar.
Add about 1/2 cup of water and grind to a smooth, thick paste. Add a little more water, a tablespoon at a time, only if needed to facilitate grinding. Set the paste aside.
3
Prepare the Curry Base
Heat the coconut oil in the same pan or a kadai over medium heat.
Add the finely chopped onions and sauté for 8-10 minutes until they turn soft and golden brown.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Add the chopped tomato and cook for 4-5 minutes, until it becomes soft and mushy.
4
Cook the Baby Corn Xacuti
Add the ground Xacuti masala paste to the pan. Sauté for 5-7 minutes, stirring frequently, until the masala is well-cooked and you see oil separating from the sides.
Add the cut baby corn pieces and mix gently to coat them evenly with the masala. Cook for 2 minutes.
Pour in 1.5 cups of water, add the tamarind paste and salt. Stir everything together well.
Bring the curry to a boil, then reduce the heat to low. Cover the pan and simmer for 10-12 minutes, or until the baby corn is tender and the gravy has thickened.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the curry rest for 10 minutes before serving to allow the flavors to meld.
Serve hot with steamed rice, Goan pao (bread), or chapatis.
Servings4
Serving size: 3 pieces
232cal
3gprotein
30gcarbs
12gfat
Ingredients
2 cup Idli Rice (Also known as parboiled rice. Sona Masuri can be used as a substitute.)
1.5 cup Fresh Grated Coconut (Fresh coconut provides the best flavor and moisture.)
2 tbsp Sugar (Adjust to your preferred level of sweetness.)
1 tsp Active Dry Yeast (A modern substitute for traditional palm toddy (sur).)
0.25 cup Warm Water (For activating the yeast. Should be lukewarm (105-115°F or 40-46°C).)
1 tsp Salt
1 cup Water (As needed for grinding the batter.)
1 tsp Oil (For greasing the molds.)
Instructions
1
Soak the Rice
Rinse the idli rice under cool running water 4-5 times, or until the water runs clear.
Place the washed rice in a large bowl and cover with ample water. Let it soak for at least 4 to 6 hours.
2
Activate the Yeast
In a small bowl, combine the warm water, 1 tablespoon of sugar, and the active dry yeast.
Stir gently to dissolve. Let the mixture sit for 10-15 minutes in a warm spot until it becomes frothy and bubbly, indicating the yeast is active.
3
Grind the Batter
Drain all the water from the soaked rice.
Transfer the drained rice to a high-speed blender or wet grinder. Add the fresh grated coconut and the remaining 1 tablespoon of sugar.
Add about 1/2 cup of water and start grinding. Gradually add more water as needed to form a smooth, thick batter. The final consistency should be like a thick pancake batter, with a slightly grainy texture similar to fine semolina.
4
Ferment the Batter
Pour the ground batter into a large, non-reactive bowl, ensuring it's only filled halfway to allow room for rising.
Add the salt and the activated yeast mixture to the batter. Mix everything thoroughly with a clean hand or a spatula for about a minute.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free location (like an oven with the light on) to ferment for 8-12 hours, or overnight. The batter should double in volume and have a pleasant, fermented aroma.
5
Steam the Sannas
Once fermented, avoid stirring the batter vigorously to retain the air pockets. Give it a very gentle fold.
Prepare your steamer by adding water to the bottom and bringing it to a boil. Grease your idli molds or small steel bowls (vatis) with a little oil.
Gently pour the batter into the greased molds, filling them about 3/4 full.
Place the molds in the steamer, cover, and steam on medium-high heat for 12-15 minutes. To check for doneness, insert a toothpick into the center of a sanna; it should come out clean.
6
Serve
Turn off the heat and let the steamer stand for 5 minutes before opening the lid. This prevents the sannas from deflating.
Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
Use a wet spoon or knife to gently loosen the edges and demold the sannas.
Serve the warm, fluffy sannas with spicy Goan curries like Sorpotel, Vindaloo, or Chicken Xacuti.
