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 🙂
Table of Contents
YOU MAY ALSO ENJOY THESE GOAN VEGETARIAN RECIPES
Mixed bhaji (Patal bhaji and patal potato bhaji)
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
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.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at [email protected]
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Regards,
Freda
Tanya says
Hi Freda, It would be really nice if you could provide us with an option of printing your lovely recipes.
There are so many I’ve bookmarked, but find it a pain scrolling through the images to get to the actual recipe.
Thanks so much for sharing
Freda Dias says
Hi Tanya, I am working on old posts to update the recipe card. All of new ones upto the past 3 years have the recipe cards with the print option right on top. Will work on these soon when time permits. Thanks for stopping by!
Alok Singhal says
Being a vegetarian, I like it as well. They taste well when hot!
Freda @ Aromatic essence says
Thanks Alok, yes absolutely 🙂
Linda Fernandes says
Wooooow gorgeous & drooling
Freda @ Aromatic essence says
Much thanks sweetie <3
Shari says
This sounds wonderful! I can’t believe all of the spices in it. It must be so flavorful! Thank you for sharing your recipe, Freda!
Freda @ Aromatic essence says
It sure is Shari with all those spices :). The meat versions taste even better..Thanks so much !
Alok Singhal says
This looks awesome, not my absolute favorite though 🙂
Freda @ Aromatic essence says
Thanks Alok ! Do you like Goan food?
Alok Singhal says
I am a vegetarian, so like the version you have shared.
lapetitepaniere says
Looks absolutely gorgeous, Freda! 🙂
Freda @ Aromatic essence says
Thanks heaps Linda 🙂
Traditionally Modern Food says
Chole
Traditionally Modern Food says
Flavours takes the Chile to the next level..looks yun
Freda @ Aromatic essence says
Awww thanks dear 🙂
Love Served Daily says
What a delightful twist to chole. Loved it
Freda @ Aromatic essence says
Thanks so much Ritu 🙂
Frances ? says
This looks so good!
Freda @ Aromatic essence says
Thanks Frances 🙂
Linda says
Looks really tempting! 🙂
Freda @ Aromatic essence says
Thanks a bunch, Linda 🙂
Lynz Real Cooking says
What a beautiful post! Love the recipe and photos!
Freda @ Aromatic essence says
Thanks dear Lynn 🙂
Lynz Real Cooking says
I love the name!
Freda @ Aromatic essence says
😀
Lynz Real Cooking says
🙂 yummm
Snapshotsincursive says
Sounds perfect on this cold, rainy day.
Freda @ Aromatic essence says
True, Gail! Thanks 🙂
kushigalu says
That looks so perfect and flavorful. Lovely clicks dear!
Neethu says
A nice twist to traditional cholle…m goin in for this next… ?????
Freda @ Aromatic essence says
That’s great Neethu! hope you are better soon 🙂
This Cake is Desi says
looks great, I love roasting spices, I do that for most of my recipes. I totally completely believe this is delicious:)
Freda @ Aromatic essence says
It sure was:) Thanks a lot Bineesh 🙂
themissshweta says
Wow! I never knew that we can prepare chole with coconut.. This recepie looks so yumm!! ?
Freda @ Aromatic essence says
Thanks so much Shweta 🙂
Gloria says
Sounds delicious with chickpea! Chicken Xacuti is my favourite but I shall give this a try
Freda @ Aromatic essence says
Thanks a lot Gloria 🙂
Lina says
This is so perfect Freda☺☺ lovely photos as usual ☺☺☺
Freda @ Aromatic essence says
Thanks heaps Lina 🙂
MyCulinarySaga says
Wonderful 🙂 yours pictures speak a thousand words.. love it so much.
Freda @ Aromatic essence says
You are the sweetest ! Thanks so much dear 🙂
MyCulinarySaga says
?
CHCooks says
Beautiful pictures Freda! Every time I see your pics, it feels as if they are so real – like I can put my finger into my screen and touch your pictures! A beautiful recipe too 🙂
Freda @ Aromatic essence says
Thank you so much for your lovely words dear 🙂
milliethom says
All of your Goan recipes look delights to the taste buds, Freda. If this one is your favourite, it must taste amazing . I’ll add it to my list to try out. ?
Freda @ Aromatic essence says
Thanks so much Millie ! The Goan cuisine is so diverse , I still have so much more to share 🙂
milliethom says
I’m looking forward to it, although I won’t be on my blog as much for a while. I’ve promised myself to make a concerted effort with Book 3. But I’ll visit as often as possible. 🙂
Freda @ Aromatic essence says
That’s so sweet of you Millie, I understand:) Good luck with the remainder of Book 3 🙂
milliethom says
Thank you. I’ve done quite a lot today. 🙂
Freda @ Aromatic essence says
🙂
Chitra Jagadish says
Wow flavorsome chole Freda….
Freda @ Aromatic essence says
Thanks a bunch Chitra 🙂
priyankamoraes says
Chicken Xacuti is my favourite dish and a regular in my home . This one looks tempting . Will try this soon.
Freda @ Aromatic essence says
Thanks so much Priyanka!
Mr. Militant Negro says
Reblogged this on The Militant Negro™.
Freda @ Aromatic essence says
Thanks for the reblog , Sir 🙂
Mr. Militant Negro says
My pleasure Ms. Freda. Happy Thanksgiving if you celebrate. Enjoy this holiday season. 😉
Freda @ Aromatic essence says
Wish you the same Sir! 🙂