Goan Red Rice, Mushroom Xacuti and Koshimbir

Ingredients

• 2 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1 tsp Fennel Seeds
• 1 tsp Black Peppercorns
• 4 whole Cloves
• 1 inch Cinnamon Stick
• 1 whole Star Anise
• 4 whole Dried Red Chilies (Use Kashmiri or Byadgi for color and moderate heat)
• 1 tbsp Poppy Seeds
• 1 cup Grated Coconut (Fresh or desiccated (unsweetened))
• 500 g Mushrooms (Button or cremini, cleaned and halved or quartered)
• 2 medium Onion (Finely chopped)
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 1 medium Tomato (Finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Tamarind Paste
• 3 tbsp Vegetable Oil
• 0.25 cup Water (For grinding the masala)
• 1.25 tsp Salt (Or to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Roast the Spices and Coconut

   • Heat a dry pan over low-medium heat. Add coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon stick, star anise, and dried red chilies.
   • Dry roast for 2-3 minutes until the spices become fragrant. Stir continuously to prevent burning.
   • Add the poppy seeds and roast for another 30 seconds.
   • Add the grated coconut and continue to roast, stirring constantly, for 5-6 minutes until it turns a deep golden brown. This step is crucial for the authentic flavor and color.
   • Remove the mixture from the pan and let it cool completely.
2. 2

   Grind the Xacuti Masala

   • Transfer the cooled roasted spice and coconut mixture to a high-speed blender or grinder jar.
   • Add the tamarind paste and 1/4 cup of water.
   • Grind to a smooth, thick paste. Add a little more water, one tablespoon at a time, if needed to facilitate grinding.
3. 3

   Sauté the Mushrooms

   • Heat 1 tbsp of oil in a large pan or kadai over medium-high heat.

Ingredients

• 2 medium Cucumber (finely chopped)
• 1 small Onion (finely chopped)
• 1 medium Tomato (finely chopped and deseeded)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 3 tbsp Roasted Peanuts (coarsely crushed)
• 1 cup Curd (thick and whisked until smooth)
• 3 tbsp Coriander Leaves (chopped)
• 1 tsp Sugar
• 0.75 tsp Salt (or to taste)
• 1 tbsp Ghee
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Hing
• 5 pcs Curry Leaves

Instructions

1. 1

   In a medium bowl, combine the finely chopped cucumber, onion, tomato, and green chili. This forms the base of your salad.

2. 2

   Add the coarsely crushed roasted peanuts, chopped coriander leaves, and sugar to the vegetable mixture. Mix well. Do not add salt or curd yet to prevent the salad from becoming watery.

3. 3

   Prepare the tempering (tadka). Heat ghee in a small tadka pan over medium heat. Once hot, add the mustard seeds and let them splutter completely, about 30 seconds. Add the cumin seeds, hing, and curry leaves. Sauté for another 20-30 seconds until the curry leaves turn crisp and aromatic. Turn off the heat and let the tempering cool for a minute.

4. 4

   Just before serving, add the whisked curd and salt to the vegetable bowl. Mix gently until everything is just combined.

5. 5

   Pour the slightly cooled tempering over the koshimbir. Give it a final gentle mix. Garnish with a few more coriander leaves if desired and serve immediately for the best texture and flavor.