A rich, aromatic Goan curry where earthy mushrooms are simmered in a complex, freshly roasted spice blend with coconut. This classic dish offers a symphony of flavors, from spicy to tangy, perfect with steamed rice or Goan pao.
Prep25 min
Cook35 min
Servings4
Serving size: 1 serving
263cal
6gprotein
20gcarbs
19g
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))
A staple in every Goan household, this nutritious red rice, known as Ukda Tandul, has a beautiful earthy flavor and a firm, satisfyingly chewy texture. It's the perfect, wholesome companion for a spicy fish curry or a rich vegetable stew.
A simple, light Goan stir-fry of finely shredded cabbage, fresh coconut, and a gentle tempering of spices. It's a quick and healthy side dish that comes together in minutes, perfect with rice and curry.
About Mushroom Xacuti, Goan Red Rice and Cabbage Foogath
Aromatic Mushroom Xacuti with fiber-rich Goan Red Rice & Cabbage Foogath. A soul-satisfying vegan delight!
This goan dish is perfect for dinner. With 402.21000000000004 calories and 8.75g of protein per serving, it's a nutritious choice for your meal plan.
fat
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
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
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
Sauté the Mushrooms
Heat 1 tbsp of oil in a large pan or kadai over medium-high heat.
Add the cleaned mushrooms and sauté for 5-7 minutes, until they release their moisture and begin to brown lightly.
Remove the sautéed mushrooms from the pan and set them aside.
4
Cook the Curry Base
In the same pan, add the remaining 2 tbsp of oil.
Add the finely chopped onions and sauté for 6-8 minutes until they are soft and golden brown.
Add the ginger paste and garlic paste. Cook for 1 minute until the raw aroma disappears.
Stir in the chopped tomato and cook for 4-5 minutes until it becomes soft and mushy.
5
Combine and Simmer the Curry
Add the ground Xacuti masala paste and turmeric powder to the pan.
Sauté on low heat for 5-7 minutes, stirring frequently, until the masala is well-cooked and you see oil separating at the edges.
Return the sautéed mushrooms to the pan, add salt, and mix well to coat everything in the masala.
Pour in 1.5 cups of warm water, stir to combine, and bring the curry to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes for the flavors to meld and the gravy to thicken.
6
Garnish and Serve
Check for seasoning and adjust salt if necessary.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, Goan pao, or sannas.
Servings
4
Serving size: 1 serving
1cal
0gprotein
0gcarbs
Ingredients
1.5 cup Goan Red Rice (Also known as Ukda Tandul)
4.5 cup Water (For cooking the rice)
1 tsp Salt (Adjust to taste)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the Goan red rice in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains between your fingers, until the water runs mostly clear.
Drain the rinsing water completely. Add enough fresh water to cover the rice by at least 2 inches.
Let the rice soak for a minimum of 30 minutes, or up to 2 hours. This step is crucial for softening the outer bran and ensuring even cooking.
2
Boil the Rice (5-7 minutes)
Drain the soaking water from the rice.
Transfer the soaked rice to a medium, heavy-bottomed pot. Add 4.5 cups of fresh water and 1 tsp of salt.
Place the pot on the stove over high heat and bring the water to a rolling boil.
3
Simmer Until Tender (25-30 minutes)
Once the water is boiling, reduce the heat to the lowest possible setting.
Cover the pot with a tight-fitting lid and let the rice simmer gently for 25-30 minutes.
Avoid lifting the lid or stirring the rice during this time. The rice is cooked when the grains are tender but still have a distinct, chewy bite.
4
Rest and Fluff (10 minutes)
Turn off the heat and let the rice stand, covered and undisturbed, for 10 minutes. This allows the grains to absorb the remaining steam and firm up.
After resting, remove the lid and gently fluff the rice with a fork to separate the grains.
Serve hot as a perfect accompaniment to Goan fish curry, chicken xacuti, or any lentil dish.
500 g Cabbage (About 1 medium head, finely shredded)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Optional, for a nutty crunch)
10 leaves Curry Leaves (Fresh preferred)
2 whole Green Chili (Slit lengthwise, adjust to taste)
0.25 tsp Hing (Asafoetida)
0.5 tsp Turmeric Powder
1 tsp Salt (Or to taste)
0.5 tsp Sugar (Optional, to balance flavors)
0.5 cup Fresh Grated Coconut (Frozen (thawed) can be used as a substitute)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare your ingredients. Wash and finely shred the cabbage. Slit the green chilies lengthwise. Keep all other ingredients ready.
2
Begin the tempering (tadka). Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30 seconds.
Add the urad dal (if using) and sauté for about 30-45 seconds until it turns a light golden brown.
Add the curry leaves, slit green chilies, and hing. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
3
Add the shredded cabbage to the pan. Sprinkle the turmeric powder, salt, and sugar (if using) over the cabbage. Toss everything together until the cabbage is well-coated with the spices.
4
Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring occasionally. The cabbage will cook in its own steam. Avoid adding water unless it begins to stick.
5
Check for doneness. The cabbage should be tender but still have a slight crunch (tender-crisp). Uncover the pan, add the freshly grated coconut and chopped coriander leaves.
Gently mix the coconut and coriander into the cabbage and cook for another 1-2 minutes without the lid to allow any excess moisture to evaporate. Turn off the heat and serve hot.
