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Published: November 25, 2015 Last Modified: November 30, 2019 Freda Dias

Kabuli Chana Xacuti | Goan Chole Xacuti

Name: Kabuli Chana Xacuti | Goan Chole Xacuti
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 cup dried chickpeas; 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; 1 tsp mustard seeds; 2 tbsp vegetable oil; 1/2 tsp turmeric powder; 1 sprig of curry leaves, (about 10-15 leaves); salt, to taste

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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

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?