Vegetable Xacuti Masala Recipe - Side Dish Recipe By Veena Theagarajan

I love to try some different flavours. I saw this Coconut base Veg gravy from Goan Cusine. At first I was attracted by the color of it but when I was checking online, I also loved the fact of using freshly grinded spices. I have decided to give it a try. I have used my own mix of spices according to our family preference you can adjust to your taste. However there are few must ingredients Kashmiri chilli, onion, coconut, Garlic. This paste can be used to prepare mutton, chicken curry too. I wanted to try out Rice with this too

For Masala

Kashmiri chillies - 10 deseeded
Cumin seeds - 1/2 teaspoon
Pepper corns - 1/4 teaspoon
Fennel seeds - 1/4 teaspoon
Poppy seeds - 1 teaspoon
Coriander seeds - 2 teaspoon
Star Anise - 1
Cinnamon - 1/2 inch
cardamom - 1 
Stone flower - 1
Onion - 1 (small size finely chopped)
Garlic - 5 pods
Coconut - 1 cup 
Turmeric powder - 1/2 teaspoon
Oil - 3 teaspoon

For Veg Xacuti Masala

Onion - 1 (finely chopped)
Oil - 2 tablespoon
Mixed vegetable - 1.5 cup (Carrot, Capsicum, Peas, Beans, Potato)
Coriander Leaves - 1 tablespoon (finely chopped)


Heat Pan. Dry roast Poppy seeds, Cumin seeds, Pepper Corns, Fennel seeds, Coriander seeds, Star Anise, Cinnamon, Cardamom, Stone flower & kashmiri chillies. Keep it aside
Heat oil in a pan. Add Onion and garlic fry till transparent. Add coconut and fry till slight brown color
Let it cool down. First grind the masala into powder
Grind masala powder with coconut & turmeric powder into smooth paste. 
Heat 2 tablespoon of oil. Add Mustard seeds let it pop. Add Onion and fry till transparent.Add Mixed vegetables and required water
Add grinded paste. Mix well. Close with lid and cook till vegetables are done
Add coriander leaves and switch it off

Serve hot