Soya Xacuti
A rich and aromatic Goan curry featuring tender soya chunks simmered in a complex, freshly roasted spice blend with toasted coconut. A hearty vegetarian take on a coastal classic, perfect with steamed rice or poi.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Hydrate Soya Chunks
- b.Bring 4-5 cups of water to a rolling boil in a pot. Add the soya chunks and cook for 5 minutes.
- c.Turn off the heat and let them soak for another 10-15 minutes until fully softened.
- d.Drain the water and rinse the chunks under cold running water. Squeeze out every drop of excess water from each chunk to ensure they absorb the curry flavors. Set aside.
- 2
Step 2
- a.Roast Spices & Coconut
- b.In a dry, heavy-bottomed pan over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon, star anise, stone flower, and dried red chillies.
- c.Roast for 2-3 minutes, stirring constantly, until they become fragrant. Add the poppy seeds and roast for another 30 seconds. Transfer the spices to a plate to cool.
- d.In the same pan, add the grated coconut. Roast on low heat, stirring continuously for 6-8 minutes, until it turns a deep, uniform golden-brown. This step is crucial for the authentic flavor. Remove and let it cool completely.
- 3
Step 3
- a.Grind the Masala Paste
- b.Combine the cooled roasted spices, toasted coconut, and nutmeg powder in a high-speed blender.
- c.Add 3-4 tablespoons of water and grind to a thick, fine paste. Add more water, one tablespoon at a time, if needed to achieve a smooth consistency.
- 4
Step 4
- a.Prepare the Curry Base
- b.Heat oil in a large kadai or pan over medium heat. Add the finely chopped onions and sauté for 8-10 minutes until they are soft and golden brown.
- c.Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- 5
Step 5
- a.Cook the Soya Xacuti
- b.Add the ground Xacuti paste and turmeric powder to the pan. Sauté on low-medium heat for 5-7 minutes, stirring frequently, until the masala darkens and oil begins to separate at the edges.
- c.Add the squeezed soya chunks and mix well to coat them thoroughly with the masala.
- 6
Step 6
- a.Simmer and Finish
- b.Pour in 1.5 cups of water, tamarind paste, grated jaggery, and salt. Stir everything together.
- c.Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 10-12 minutes, allowing the soya chunks to absorb the rich gravy.
- d.Check seasoning and adjust if needed. Garnish with fresh coriander leaves and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting the coconut until it's a deep golden brown is key to the authentic flavor and color of Xacuti.
- 2Squeezing the soya chunks thoroughly is a crucial step to ensure they absorb the curry's flavor and don't taste bland.
- 3For a deeper red color without too much heat, use more Kashmiri red chillies.
- 4Let the curry rest for at least 20-30 minutes before serving. This allows the flavors to meld and deepen.
- 5You can make a big batch of the Xacuti masala paste and store it in the refrigerator for up to a week.
- 6If the gravy becomes too thick while simmering, add a splash of hot water to reach your desired consistency.
Adapt it for your goals.
Protein Swap
Replace soya chunks with paneer, mushrooms, chickpeas, or mixed vegetables like potatoes and carrots. Adjust cooking time accordingly.
Creamier GravyCreamier Gravy
For a richer, creamier curry, add 1/4 cup of thick coconut milk during the last 5 minutes of simmering. Do not boil after adding coconut milk.
Nut Free VersionNut-Free Version
If you have a poppy seed allergy, you can omit them. The gravy will be slightly thinner but still delicious.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Soya chunks are a complete protein, containing all essential amino acids, which are vital for muscle repair, growth, and overall body function.
Rich in Antioxidants
The complex blend of whole spices like cloves, cinnamon, peppercorns, and turmeric are packed with antioxidants that help combat oxidative stress and reduce inflammation in the body.
Promotes Digestive Health
Spices like fennel and cumin seeds are known for their digestive properties. They can help stimulate digestion, reduce bloating, and improve gut health. The fiber from soya chunks also aids in maintaining regular bowel movements.
Provides Healthy Fats
Fresh coconut is a good source of medium-chain triglycerides (MCTs), a type of fat that is easily digested and can provide a quick source of energy.
Frequently asked questions
Yes, it's quite healthy. Soya chunks are an excellent source of plant-based protein and fiber. The array of whole spices offers various antioxidants and anti-inflammatory properties. To make it healthier, you can reduce the amount of oil used.