xacuti recipe, how to make veg xacuti recipe | spicy coconut based curry

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xacuti recipe, veg xacuti recipe, goan veg shakuti curry recipe

veg xacuti also called as veg shakuti is a delicious spicy coconut based curry with complex flavors. xacuti recipe is a popular dish from the goan cuisine.

4 from 1 vote
total time:
45minutes

xacuti recipe with step by step pics. veg xacuti also called as veg shakuti is a delicious spicy coconut based curry which has complex flavors. xacuti recipe is a popular dish from the goan cuisine.

veg xacuti recipe, xacuti recipe

there are lot of spices used in making veg xacuti curry. coconut is also added which gives a good taste and flavor to the gravy. here i have here mix vegetables to make xacuti. you can even use mushrooms for a vegetarian version. few curry recipes from goan cuisine already posted on blog are:

both red masala with whole spices and green masala is used in the recipe. some variations call for grinding both the masalas separately. i grind everything together to save time.

in the recipe i have used grated fresh coconut. though you can add ½ cup coconut and 1 cup thick coconut milk instead of 1 cup grated coconut. if using thick coconut milk (first extract), then add it once the veggies are cooked and simmer for 2 to 3 minutes on a low flame.

the veg shakuti recipe i make at home is spicy, so for less heat and spiciness, reduce the number of red chilies and green chilies. also use byadagi or kashmiri red chilies. otherwise the gravy becomes very spicy and hot.

serve veg xacuti with pav (bread rolls), buns, bread, phulkas or steamed rice.

if you are looking for more recipes from goan cuisine then do check:

xacuti recipe, veg xacuti recipe, goan veg shakuti curry recipe
4 from 1 vote
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veg xacuti recipe

veg xacuti also called as veg shakuti is a delicious spicy coconut based curry with complex flavors. xacuti recipe is a popular dish from the goan cuisine.
course main course
cuisine goan
prep time 20 minutes
cook time 25 minutes
total time 45 minutes
servings 4
author dassana amit

ingredients (1 cup = 250 ml)

for making xacuti masala

  • 1.5 tablespoons oil - coconut or peanut or any oil
  • cup chopped onions
  • 1 teaspoon poppy seeds (khus khus)
  • ¼ teaspoon black pepper (kali mirch)
  • 4 to 5 dry kashmiri red chilies (kashmiri lal mirch)
  • teaspoon fenugreek seeds or 1 pinch (methi dana)
  • 1 inch cinnamon (dalchini)
  • 1 small piece stone flower (patthar ke phool or dagad phool)
  • ¼ teaspoon mustard seeds (rai)
  • 3 green cardamoms (choti elaichi)
  • 4 cloves (lavang)
  • 1 small mace (javitri)
  • 1 small star anise (chakri phool)
  • 1 tablespoons coriander seeds (sabut dhania)
  • ½ teaspoon cumin seeds (jeera)
  • ½ teaspoon fennel seeds (saunf)
  • 1 cup grated fresh coconut (geela nariyal)
  • 1 teaspoon tamarind (imli), can use ½ to 1 teaspoon lemon juice instead of tamarind
  • teaspoon nutmeg powder or grated nutmeg (jaiphal powder)
  • 2 green chilies - chopped
  • 4 to 5 medium garlic cloves or 1 teaspoon chopped garlic
  • 1.5 inch ginger or 1.5 teaspoon chopped ginger
  • cup chopped coriander leaves
  • ⅓ to ½ cup water for grinding

other ingredients for veg xacuti

  • 3 tablespoons oil - coconut or peanut or any oil
  • cup chopped onions
  • ¼ teaspoon turmeric powder (haldi)
  • ¾ cup chopped potatoes
  • ½ cup chopped carrots
  • cup chopped capsicum (shimla mirch or bell pepper)
  • cup green peas, fresh or frozen (matar)
  • ¼ cup chopped french beans
  • 1.5 to 2 cups water or add as required
  • salt as required
  • 2 to 3 tablespoons chopped coriander leaves

how to make veg xacuti recipe

making xacuti masala

  1. first remove the whole spices except nutmeg and keep aside. 

  2. also prep and chop onions, garlic, ginger, green chilies, coriander leaves. keep aside. 

  3. now in a pan heat 1.5 tablespoons oil and add chopped onions.

  4. saute onions on a low to medium-low flame till they turn golden. 

  5. then add all the whole spices and dry red chilies except nutmeg.

  6. mix well and roast spices on a low flame stirring often for 1 to 2 minutes or till they become aromatic. make sure not to burn the spices.

  7. then add 1 cup grated fresh coconut.

  8. mix very well and begin to roast coconut on a low flame stirring often till it becomes golden.

  9. then switch off the flame and add 1 teaspoon tamarind. mix well. 

  10. next grate two to three pinches grated nutmeg from a nutmeg or add ⅛ teaspoon of nutmeg powder in the roasted spices mix. then mix very well and keep the spices mixture aside till it becomes warm or cools down completely.

  11. now take the roasted spices-coconut mixture in a grinder jar. add the chopped garlic, chopped ginger, green chilies and coriander leaves.

  12. add ⅓ to ½ cup water and grind to a smooth masala paste. keep xacuti masala paste aside.

making veg shakuti

  1. heat 3 tablespoons oil. add ⅓ cup chopped onions. 

  2. saute the onions till they become translucent.

  3. keep the flame to a low and then add ¼ teaspoon turmeric powder. stir and mix.

  4. then add the ground xacuti masala paste.

  5. mix very well and saute for a minute.

  6. then add the following mix vegetables - potatoes, carrots, capsicum, green peas and french beans. you can also add some mushrooms or add veggies of your choice.

  7. season with salt as per taste. mix very well.

  8. then add 1.5 to 2 cups water. mix again very well.

  9. cover the pan with a lid and simmer veg xacuti gravy on a low to medium-low flame till the veggies are tender and cooked.

  10. in between do check and if the veg xacuti gravy looks very thick or starts sticking to the pan, then you can add some more water.

  11. simmer till the veggies are cooked well. once the veggies are done, you will also see some specks of oil on the top of the veg shakuti gravy.

  12. lastly switch off the flame and add 2 to 3 tablespoons chopped coriander leaves. mix well.

  13. serve veg shakuti with pav (bread rolls), buns, bread or steamed rice.

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how to make veg shakuti recipe

making xacuti masala

1. first remove the spices required as shown in the picture below. keep aside. do refer to the measurements of the spices in the recipe card above. nutmeg as shown in the picture is later grated to get about 2 to 3 pinches of grated nutmeg.

spices for veg shakuti recipe

2. also prep and keep aside the following ingredients – ⅓ cup chopped onion, 2 green chilies, 1 teaspoon chopped garlic, 1.5 teaspoon chopped ginger, 1 teaspoon tamarind, ⅓ cup chopped coriander leaves and 1 cup grated fresh coconut.

ingredients for veg shakuti recipe

3. now in a pan heat 1.5 tablespoons oil. you can use coconut oil or peanut oil or sunflower oil. add the chopped onions.

making veg shakuti recipe

4. mix well and saute the onions on a low to medium-low flame.

making veg shakuti recipe

5. saute till the onions become golden.

making veg shakuti recipe

6. then add all the whole spices which are shown in pic 1 except nutmeg.

making veg shakuti recipe

7. mix well and roast spice on a low flame stirring often.

making veg shakuti recipe

8. stirring often roast spices for 1 to 2 minutes on a low flame till they become aromatic. make sure not to burn the spices.

making goan veg shakuti recipe

9. then add 1 cup grated fresh coconut.

making goan veg shakuti recipe

10. mix very well and begin to roast coconut on a low flame stirring often.

making goan veg shakuti recipe

11. roast coconut till it becomes golden.

making goan veg shakuti recipe

12. when the coconut becomes light golden, switch off the flame. add 1 teaspoon tamarind.

making goan veg shakuti recipe

13. next grate two to three pinches of grated nutmeg from a nutmeg or add ⅛ teaspoon of nutmeg powder in the roasted spices+coconut mix. then mix very well and keep the spices mixture aside till it becomes warm or cools down completely.

making veg xacuti recipe

14. now take the roasted spices-coconut mixture in a grinder jar. add the chopped garlic, chopped ginger, green chilies and coriander leaves.

making veg xacuti recipe

15. add ⅓ to ½ cup water and grind to a smooth masala paste. keep xacuti masala paste aside.

making veg xacuti recipe

making veg xacuti curry:

16. heat 3 tablespoons oil. add ⅓ cup chopped onions. you can use coconut oil or peanut oil or sunflower oil.

making goan veg xacuti recipe

17. saute the onions till they become translucent.

making goan veg xacuti recipe

18. keep the flame to a low and then add ¼ teaspoon turmeric powder. stir and mix.

making goan veg xacuti recipe

19. then add the ground xacuti masala paste.

making goan veg xacuti recipe

20. mix very well and saute for a minute.

making goan veg xacuti recipe

21. then add the following mix vegetables. ¾ cup chopped potatoes, ½ cup chopped carrots, ⅓ cup chopped capsicum, ⅓ cup green peas and ¼ cup chopped french beans. you can also add some mushrooms or add veggies of your choice.

making goan veg xacuti recipe

22. season with salt as per taste.

making goan veg xacuti recipe

23. mix very well.

making goan veg xacuti recipe

24. then add 1.5 to 2 cups water.

goan veg xacuti recipe

25. mix again very well.

goan veg xacuti recipe

26. cover the pan with a lid and simmer veg xacuti gravy on a low to medium-low flame till the veggies are tender and cooked.

goan veg xacuti recipe

27. in between do check and if the veg xacuti gravy looks very thick or starts sticking to the pan, then you can add some more water.

goan veg xacuti recipe

28. simmer till the veggies are cooked well. once the veggies are done, you will also see some specks of oil on the top of the veg xacuti gravy. alternatively, instead of cooking veggies in the gravy itself, you can steam them separately and then add to the gravy towards the end and simmer for 2 to 3 minutes. if steaming veggies before, then add less water.

goan veg xacuti recipe

29. lastly switch off the flame and add 2 to 3 tablespoons chopped coriander leaves. mix well. xacuti gravy has a thick consistency. but you can keep it to medium or medium-thick consistency also by adding more water.

goan veg xacuti recipe

30. serve veg xacuti with pav (bread rolls), buns, bread, phulkas or steamed rice. while serving you can garnish with some coriander leaves. leftover shakuti curry can be refrigerated and the gravy tastes better the next day.

veg shakuti recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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2 comments/reviews

  1. Hi Dassana,
    Just perfect masala for chicken xacuti, except we don’t use mustard seed and cumin seed.
    We use red local chillies instead of kashmiri chillies.
    But that’s how we make chicken at home in Goa.

    • thanks vaishali. agree some variations will be there. i do not get local goan chilies here, so have to resort to kashmiri chilies. when i lived in goa, there was no dearth of local ingredients. miss those days in a beautiful city and even the cooking there, where i would easily get locally available ingredients.

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