Xacuti- derived from the Portuguese word Chacuti, is a very fragrant and mildly spiced Goan curry. Chicken, meat or fish are mostly used in this curry, but today I’m sharing this Kabuli chana xacuti, a vegetarian version using chickpeas instead, which is just as delicious!
The procedure of roasting all the ingredients before grinding them, brings out the flavor, making this Kabuli chana xacuti truly wonderful. This is one of my favorite Goan dishes, which immediately transports me to a time that reminds me of fun gatherings, at parties or weddings with family and friends.
Each household probably has its own variations to prepare xacuti, here’s one I’ve learned from my Mum in law. Lip-smacking and a delightful Goan curry, you must try this, if you haven’t already 🙂
- YOU MAY ALSO ENJOY THESE GOAN VEGETARIAN RECIPES
- STEP BY STEP INSTRUCTIONS TO MAKE GOAN KABULI CHANA XACUTI
- HOW TO MAKE GOAN CHOLE XACUTI?
- Kabuli Chana Xacuti | Goan Chole Xacuti
YOU MAY ALSO ENJOY THESE GOAN VEGETARIAN RECIPES
Drumstick bhaji
Mixed bhaji (Patal bhaji and patal potato bhaji)
Sorak curry
Chana Ros
Ghonta sasav (ripe mango curry)
STEP BY STEP INSTRUCTIONS TO MAKE GOAN KABULI CHANA XACUTI
1.Wash the chickpeas well and soak them overnight in sufficient water. Next morning pressure cook with enough water and a little salt until they are tender, but still have a bite.
2.Roast the onions in little oil in a skillet on medium-low heat, once the onions are translucent add grated coconut to it, roast for another minute or two until the coconut is golden brown. Remove from the pan and set aside.
3.In the same pan, roast the coriander seeds, on low heat, until fragrant, then add the Red chillies, peppercorns, cloves, green cardamom, star anise( remove the seeds from the petals, or else it makes the gravy bitter), mace, fennel seeds, poppy seeds and roast for another 2-3 minutes , do not burn the spices. (The poppy seeds that I have used here are different from the ones we get in India. The poppy seeds available there are white in color, so if you are using those, you need to roast them separately, put them in a pan, and cover with a lid, as those pop on getting heated and will splutter all over. After roasting, set them aside and then roast the other spices).
4.Grind the sautéed onion and roasted coconut along with the roasted spices to a smooth paste using little water at a time (up to 1 cup of water).
5.Heat oil in a deep bottomed pan, add mustard seeds, let them splutter.
6.Then add the prepared ground masala and mix it well with the mustard seeds and oil.
7.Add curry leaves, turmeric and cook the masala paste until it leaves oil and clumps together.
8.Add boiled chickpeas, coat them well with the masala. Rinse the grinder jar with some water to extract the remaining masala, add this to the pan, add more water as required to adjust the consistency of the gravy, Let it boil for 5 minutes on medium heat. Check for seasoning and adjust accordingly. Serve hot with some steamed rice.
HOW TO MAKE GOAN CHOLE XACUTI?
Kabuli Chana Xacuti | Goan Chole Xacuti
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup dried chickpeas
To be ground to a smooth paste
- 1 cup freshly grated coconut
- 3-4 Kashmiri red chillies
- 1/4 cup coriander seeds
- 6-7 peppercorns
- 5-6 cloves
- 4-5 green cardamom
- 1 star anise
- 1 mace
- 1 tsp fennel seeds
- 1 tbsp poppy seeds
- 2 inch cinnamon
For the tempering
- 1 tsp mustard seeds
- 2 tbsp vegetable oil
Other ingredients
- 1/2 tsp turmeric powder
- 1 sprig of curry leaves, about 10-15 leaves
- salt, to taste
Instructions
- Wash the chickpeas well and soak them overnight in sufficient water. Next morning pressure cook with enough water and a little salt until they are tender, but still have a bite.
- Roast the onions in little oil in a skillet on medium-low heat, once the onions are translucent add grated coconut to it, roast for another minute or two until the coconut is golden brown. Remove from the pan and set aside.
- In the same pan, roast the coriander seeds, on low heat, until fragrant, then add the Red chillies, peppercorns, cloves, green cardamom, star anise( remove the seeds from the petals, or else it makes the gravy bitter), mace, fennel seeds, poppy seeds and roast for another 2-3 minutes , do not burn the spices. (The poppy seeds that I have used here are different from the ones we get in India. The poppy seeds available there are white in color, so if you are using those, you need to roast them separately, put them in a pan, and cover with a lid, as those pop on getting heated and will splutter all over. After roasting, set them aside and then roast the other spices)
- Grind the sautéed onion and roasted coconut along with the roasted spices to a smooth paste using little water at a time (up to 1 cup of water).
- Heat oil in a deep bottomed pan, add mustard seeds, let them splutter.
- Then add the prepared ground masala and mix it well with the mustard seeds and oil.
- Add curry leaves, turmeric and cook the masala paste until it leaves oil and clumps together.
- Add boiled chickpeas, coat them well with the masala. Rinse the grinder jar with some water to extract the remaining masala, add this to the pan, add more water as required to adjust the consistency of the gravy, Let it boil for 5 minutes on medium heat. Check for seasoning and adjust accordingly. Serve hot with some steamed rice.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
Kabuli Chana Xacuti | Goan Chole Xacuti
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup dried chickpeas
To be ground to a smooth paste
- 1 cup freshly grated coconut
- 3-4 Kashmiri red chillies
- 1/4 cup coriander seeds
- 6-7 peppercorns
- 5-6 cloves
- 4-5 green cardamom
- 1 star anise
- 1 mace
- 1 tsp fennel seeds
- 1 tbsp poppy seeds
- 2 inch cinnamon
For the tempering
- 1 tsp mustard seeds
- 2 tbsp vegetable oil
Other ingredients
- 1/2 tsp turmeric powder
- 1 sprig of curry leaves, about 10-15 leaves
- salt, to taste
Instructions
- Wash the chickpeas well and soak them overnight in sufficient water. Next morning pressure cook with enough water and a little salt until they are tender, but still have a bite.
- Roast the onions in little oil in a skillet on medium-low heat, once the onions are translucent add grated coconut to it, roast for another minute or two until the coconut is golden brown. Remove from the pan and set aside.
- In the same pan, roast the coriander seeds, on low heat, until fragrant, then add the Red chillies, peppercorns, cloves, green cardamom, star anise( remove the seeds from the petals, or else it makes the gravy bitter), mace, fennel seeds, poppy seeds and roast for another 2-3 minutes , do not burn the spices. (The poppy seeds that I have used here are different from the ones we get in India. The poppy seeds available there are white in color, so if you are using those, you need to roast them separately, put them in a pan, and cover with a lid, as those pop on getting heated and will splutter all over. After roasting, set them aside and then roast the other spices)
- Grind the sautéed onion and roasted coconut along with the roasted spices to a smooth paste using little water at a time (up to 1 cup of water).
- Heat oil in a deep bottomed pan, add mustard seeds, let them splutter.
- Then add the prepared ground masala and mix it well with the mustard seeds and oil.
- Add curry leaves, turmeric and cook the masala paste until it leaves oil and clumps together.
- Add boiled chickpeas, coat them well with the masala. Rinse the grinder jar with some water to extract the remaining masala, add this to the pan, add more water as required to adjust the consistency of the gravy, Let it boil for 5 minutes on medium heat. Check for seasoning and adjust accordingly. Serve hot with some steamed rice.
This Indian style preserved lemons simply known as lemon pickle | lime pickle is tart, a little spicy and sweet. It is a perfect accompaniment to simple meals like rice and dal (lentil curry).
Lemon or lime pickle is one of my favorite pickles along with the Gujarati sweet mango chundo pickle. Along with adding flavor to a meal, Indian pickles also aid in digestion. They differ to a great extent from the Western counterparts! It is more than just saturating veggies in brine/vinegar.
Pickling in India is a laborious process, from drying the veggies under sunlight, to the preparation, storing and then it’s maturation. It involves the use of complex spices, all of which add to the tingling flavor of the pickle.
In today’s recipe, there is no drying in the sunlight involved. It is rather just cooked and preserved. This is my Mum in law’s recipe that has been tried and tested over the years. It is super simple to make.
I am more biased towards sweet and sour pickles as opposed to the spicy ones, just my preference! This lemon pickle is just that, sweet and sour with a subtle heat that is not very overpowering. If you like a spicy lemon pickle, increase the chilli powder.
- How to make lemon pickle | lime pickle?
- Step by step instructions to make lemon pickle recipe
- HOW TO MAKE GOAN STYLE LEMON PICKLE?
- Lemon Pickle Recipe (Goan Style)
- Enjoyed this Goan style lime | lemon pickle? You may also like these Goan pickles-
Howto make lemon pickle | lime pickle?
Wash and dry the lemons or limes well. Cut into quarters, remove the seeds and transfer to a bowl. It is important to remove the seeds, this helps in reducing the bitterness in a lemon pickle. This needs to be left for a day.
The next day, you need to prepare a simple tempering of mustard seeds, ginger, garlic and curry leaves.
Next add red chilli powder, vinegar, sugar, salt, and the lemon pieces. Let it cook until the peel softens. That’s pretty much it about this lemon pickle recipe .
You can use limes in place of lemons to make this pickle too.
Nothing beats homemade pickles. It is flavor packed and free of artificial preservatives. Do give this easy lemon pickle recipe a try!!
Step by step instructions to make lemon pickle recipe
1.Rinse the limes/lemons well with water, pat dry completely with a clean kitchen napkin. Cut into quarters, or smaller pieces, remove the seeds. Sprinkle some salt, mix it well, cover and leave it at room temperature for a day.
2.Heat oil in a heavy bottomed pan, add mustard seeds, once they splutter add curry leaves.
3.Next, add chopped ginger, garlic, saute until fragrant.
4.Add red chilli powder, vinegar, sugar, salt to taste. Mix it well.
5.Add the chopped lemon pieces, mix it well. Let it cook on medium-low heat for 10-15 minutes, or until the lemon peel is tender. Check for seasonings, balance it out with more vinegar/ sugar if required. Switch off the heat. Let it cool to room temperature. Transfer into a clean and a sterilized glass jar. Store it in a cool place, at room temperature. Let the pickle mature for at least 2-3 weeks, before consuming. The longer the better.
HOW TO MAKE GOAN STYLE LEMON PICKLE?
Lemon Pickle Recipe (Goan Style)
Ingredients1x2x3x
- 1 lb lime/lemons the thin skin variety is better
- 2.5 tablespoon vegetable oil
- 1 sprig curry leaves
- 1.5 tablespoon finely chopped ginger
- 3 tablespoon chopped garlic
- 1 tablespoon red chilli powder
- 3 tablespoon red wine vinegar/ white vinegar
- 1/2 cup granulated sugar
- Salt to taste
Instructions
- Rinse the limes/lemons well with water, pat dry completely with a clean kitchen napkin. Cut into quarters, or smaller pieces, remove the seeds. Sprinkle some salt, mix it well, cover and leave it at room temperature for a day.
- Heat oil in a heavy bottomed pan, add mustard seeds, once they splutter add curry leaves.
- Next, add chopped ginger, garlic, saute until fragrant.
- Add red chilli powder, vinegar, sugar, salt to taste. Mix it well.
- Add the chopped lemon pieces, mix it well. Let it cook on medium-low heat for 10-15 minutes, or until the lemon peel is tender. Check for seasonings, balance it out with more vinegar/ sugar if required. Switch off the heat. Let it cool to room temperature. Transfer into a clean and a sterilized glass jar. Store it in a cool place, at room temperature. Let the pickle mature for at least 2-3 weeks, before consuming. The longer the better.
Notes
Mussels Molho
Brinjal pickle
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
