I was introduced to mushrooms by my paternal grandfather. During our summer vacations to Goa, I would accompany him to the fields. It was a long walk and there, he would harvest mushrooms growing around the edges. My mother would cook up the mushrooms into a quick chilly fry or xacuti. Enjoyed them for their meaty texture and earthy flavour. Back then, mushrooms were not readily available in the market or as popular as they are today.
Xacuti is a coconut-based gravy made with an assortment of spices that are roasted to enhance the flavour. This is a vegetarian variation of the much loved traditional curry and is prepared with button mushrooms. The combination of the various roasted spices is what contributes to the aroma and taste with the mushrooms acting as a sponge and soaking up all the spicy goodness. A fragrant, flavourful and scrumptious dish.
Mushrooms are low in fat, rich in minerals, vitamins and antioxidants. It is the only vegetable that naturally contains vitamin D. The popular mushroom consumed globally are the button mushrooms. They work as anti-cancer, anti-inflammatory, antibiotic and antioxidant agents. High in potassium, maintains blood pressure, relieves stress and vital for the heart. Regulates cholesterol levels and prevents strokes. Improves digestion and helps reduce weight. Good source of calcium, helps develop and strengthens bones. Also, beneficial for your skin and hair. No wonder, mushrooms are considered a superfood.
Xacuti is a coconut-based gravy made with an assortment of spices that are roasted to enhance the flavour. This is a vegetarian variation of the much loved traditional curry and is prepared with button mushrooms. The combination of the various roasted spices is what contributes to the aroma and taste with the mushrooms acting as a sponge and soaking up all the spicy goodness. A fragrant, flavourful and scrumptious dish.
Mushrooms are low in fat, rich in minerals, vitamins and antioxidants. It is the only vegetable that naturally contains vitamin D. The popular mushroom consumed globally are the button mushrooms. They work as anti-cancer, anti-inflammatory, antibiotic and antioxidant agents. High in potassium, maintains blood pressure, relieves stress and vital for the heart. Regulates cholesterol levels and prevents strokes. Improves digestion and helps reduce weight. Good source of calcium, helps develop and strengthens bones. Also, beneficial for your skin and hair. No wonder, mushrooms are considered a superfood.
Mushroom Xacuti
(Serves 6)
Ingredients:
680 grams (1.5 lb) button mushrooms
1 large onion (finely sliced, around 2 cups)
2 green chillies
2 tablespoons oil
1 tablespoon vinegar
1 cup tamarind water (light not too strong)
1/2 a bouillon cube
a pinch of sugar
salt
(To be roasted separately and ground to a paste with water)
Ingredients:
1 cup grated fresh coconut
1/2 large onion (sliced)
1 tablespoon coriander seeds
1 teaspoon fennel seeds (saunf)
1 teaspoon cumin seeds
3 green cardamoms
2 cinnamon sticks (1.5” each)
8 whole black peppercorns
6 cloves
4 petals of a star anise (chakra phool)
1 teaspoon poppy seeds (khus khus)
1/2 blade of mace (javitri)
a pinch of grated nutmeg
6 dried Kashmiri red chillies (roast last)
4 large cloves of garlic
1/2” piece ginger
4 tablespoons of oil (for roasting onion and coconut)
1/4 teaspoon turmeric powder (do not roast)
Method:
In a skillet, heat 2 tablespoons of oil and fry onion till light brown.
Roast coconut with the remaining 2 tablespoons of oil.
Dry roast all the remaining ingredients for few seconds. Do not burn. Add 1/4 teaspoon turmeric powder and blend all the roasted ingredients to a smooth paste.
Heat 2 tablespoons of oil in a pan. Saute onion till soft and light brown.
At this time, use a colander and wash the mushrooms gently scrubbing off the dirt under a tap of running water. Pat dry using paper towels. (Note: Wash mushrooms just before use.)
I have kept the button mushrooms whole. Cut them into halves or quarters, if desired.
Add the spice paste and fry well, followed by the tamarind water. When the gravy comes to a boil, add the mushrooms, vinegar, green chillies, bouillon cube, pinch of sugar and salt. The mushrooms will release some moisture so do not add extra water at the start. Cover and let mushrooms simmer for 5 minutes. Check for seasoning, add salt if needed.
Serve mushroom xacuti with rice or pulao.
(Serves 6)
Ingredients:
680 grams (1.5 lb) button mushrooms
1 large onion (finely sliced, around 2 cups)
2 green chillies
2 tablespoons oil
1 tablespoon vinegar
1 cup tamarind water (light not too strong)
1/2 a bouillon cube
a pinch of sugar
salt
(To be roasted separately and ground to a paste with water)
Ingredients:
1 cup grated fresh coconut
1/2 large onion (sliced)
1 tablespoon coriander seeds
1 teaspoon fennel seeds (saunf)
1 teaspoon cumin seeds
3 green cardamoms
2 cinnamon sticks (1.5” each)
8 whole black peppercorns
6 cloves
4 petals of a star anise (chakra phool)
1 teaspoon poppy seeds (khus khus)
1/2 blade of mace (javitri)
a pinch of grated nutmeg
6 dried Kashmiri red chillies (roast last)
4 large cloves of garlic
1/2” piece ginger
4 tablespoons of oil (for roasting onion and coconut)
1/4 teaspoon turmeric powder (do not roast)
Method:
In a skillet, heat 2 tablespoons of oil and fry onion till light brown.
Roast coconut with the remaining 2 tablespoons of oil.
Dry roast all the remaining ingredients for few seconds. Do not burn. Add 1/4 teaspoon turmeric powder and blend all the roasted ingredients to a smooth paste.
Heat 2 tablespoons of oil in a pan. Saute onion till soft and light brown.
At this time, use a colander and wash the mushrooms gently scrubbing off the dirt under a tap of running water. Pat dry using paper towels. (Note: Wash mushrooms just before use.)
I have kept the button mushrooms whole. Cut them into halves or quarters, if desired.
Add the spice paste and fry well, followed by the tamarind water. When the gravy comes to a boil, add the mushrooms, vinegar, green chillies, bouillon cube, pinch of sugar and salt. The mushrooms will release some moisture so do not add extra water at the start. Cover and let mushrooms simmer for 5 minutes. Check for seasoning, add salt if needed.
Serve mushroom xacuti with rice or pulao.
