Xacuti / Shakuti Ground Masala

It’s a Goan Traditional gem and very popular in coastal (Goan and Konkan) preparing with of Chicken, mutton & Veggie as well. It’s a bit Spicy, tangy full of flavor. The Goan Xacuti masala is very famous and it’s prepared for every goan festival, like birthday, wedding, parties and picnic. It is a very popular and traditional recipe every goan don’t miss to prepare in any function along, with Vindaloo, Sorpotel, Sanna, Pulao, and many more, This Xacuti can also prepare with complex spicing, including white poppy seeds in case poppy seeds not available then substitute with unsalted peanuts, freshly grated coconut and large dried red chilies.

This recipe can also prepare and stay for 1 week and working mum it’s very jiffy to prepare with veggie and non-veggie food, and sure most people searching for goan cuisine food do try this recipe and enjoy every bite.

So here below recipe for “Xacuti / Shakuti” ground masala for 500 grams can be prepared with veggie or non-veggie too.

Ingredients:

1 Cup Fresh Grated Coconut

3 dried Kashmiri chilies

1/2 tsp cumin seeds

2 Green Cardamoms

1 tsp coriander seeds

½ tsp. Fennel Seeds

1/2 Mace (javitri)

1  Star anise

6 cloves

4 peppercorns

½  inch piece of cinnamon

1 tsp peanuts  / Poppy Seeds (unsalted – peanuts)

1 tsp turmeric

6 clove of garlic

½ inch ginger

A small ball of tamarind.

1 Onion – Chopped length-wise.

Instructions :

1.Take a Skillet at medium heat add fresh grated coconut and roast till light brown.

2. Take the roasted coconut on a plate, and in the same pan add 1 tbsp. olive / any oil and add the other ingredient and roast for a while don’t roast too dark. (light brown). switch the flame, let it cool.

3. Take a blender add all the roasted ingredients, tamarind along with coconut add 1/3 cup water, and blend to smooth paste / granulated paste.

4. This ground masala can use for veggie and non-veggies dishes.

For Veggie Recipe below :

For the recipe click here

Non – Veggie Recipes below :

For the recipe click here

For Recipe Click here

Note : 

• If you want a bit dark reddish color to add more dry chilies.

• Even if the roasted little dark brown color of the ground masala will change to darker.

• One can use the tamarind while blending or soak and add the water anyone procedure can be used.

Love Linda

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