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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.
For 4 servings
Roast the Xacuti Masala Spices
Grind the Masala Paste
Prepare the Curry Base
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.
This goan recipe takes 50 minutes to prepare and yields 4 servings. At 258.47 calories per serving with 4.17g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Baby Corn Xacuti
Garnish and Serve
Replace baby corn with mushrooms, paneer, chickpeas, or mixed vegetables like potatoes and carrots. For a non-vegetarian version, use chicken or prawns.
For a richer, creamier curry, add 1/4 cup of thick coconut milk at the end of cooking and simmer for 2-3 minutes without boiling.
If you have a poppy seed allergy, you can omit them. The consistency will be slightly thinner but the flavor will still be delicious.
The complex blend of spices like turmeric, cloves, cinnamon, and peppercorns provides a powerful dose of antioxidants, which help combat oxidative stress in the body.
Baby corn, coconut, and onions contribute significant dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Spices like black peppercorns and red chillies contain compounds like piperine and capsaicin, which can have a thermogenic effect and may help boost metabolism.
This recipe is entirely plant-based, providing essential nutrients, vitamins, and minerals without cholesterol, making it a heart-healthy choice.
Xacuti (pronounced 'sha-koo-tee') is a classic Goan curry known for its complex and aromatic spice blend. The masala typically includes roasted spices, poppy seeds, and toasted coconut, which gives it a unique, rich flavor and dark color.
It can be a part of a healthy diet. It's rich in fiber from the baby corn and coconut, and packed with antioxidants from the numerous spices. To make it healthier, you can reduce the amount of oil used. It is a calorie-dense dish due to the coconut and oil.
One serving of Baby Corn Xacuti contains approximately 300-350 calories, depending on the amount of oil and coconut used. This estimate does not include accompaniments like rice or bread.
Yes, absolutely! The dry roasted spice mix can be stored in an airtight container for months. The ground paste can be refrigerated for up to 3 days or frozen in an ice cube tray for up to 2 months, making future preparations much quicker.
Bitterness in Xacuti usually comes from over-roasting or burning the spices or the coconut. It's crucial to roast on low heat and stir continuously to achieve a deep golden brown color without charring.
Store leftover Baby Corn Xacuti in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop or in the microwave.
This recipe goes great with these complete meals
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