Soya Chunks Xacuti

Xacuti is a Goan spicy dish. It is a coconut and onion based curry with varied spices. The curry paste can be used for non-veg dishes too. I use it mainly for mushrooms, soya chunks and cauliflower.

Measurement: 1 Cup = 180 ml

Serves: 3 to 4

Ingredients:

For Soya Chunks Xacuti:

1. Soya chunks - 3 cups or 100 gm approx
2. Onion (chopped) - 1 large
3. Tomato (chopped) - 1 medium
4. Marinade
5. Xacuti paste
6. Refined oil - 11/2 tbsp
7. Coriander leaves - for garnishing
8. Salt to taste
9. Sugar - 1/4 tsp

For the Marinade:

1. Green chilly - 1
2. Coriander leaves - handful
3. Garlic - 8 cloves
4. Ginger - 1/2" piece
5. Yogurt - 1 tbsp
6. Turmeric powder - 1/4 tsp
7. Salt - 1/2 to 3/4 tsp approx

For making Xacuti paste:

1. Coconut (scrapped) - 1 1/2 cup
2. Onion (sliced) - 1 medium
3. Cloves - 4
4. Star anise (seeds removed) - 4 to 5 petals
5. Cinnamon - 1/2" stick
6. Peppercorns - 6 to 8
7. Green/ black cardamom - 8 to 10 seeds
8. Nutmeg - a tiny piece
9. Mace - 2 thin petals
10. Fennel seeds - 1/4 tsp
11. Poppy seeds - 1/3 tsp
12. Cumin seeds - a pinch
13. Coriander seeds - 3/4 tsp
14. Kashmiri mirchi - 1
15. Byadgi mirchi / any other red chilly - as per your requirement
16. Turmeric powder - 1/4 tsp
17. Tamarind - marble sized ball
18. Oil (preferably coconut oil) - 2 to 3 tbsp

Procedure:

For the Marinade:

1. Grind green chilly, coriander leaves, ginger and garlic to a fine paste without water or by adding a spoonful of water. 
2. Combine it with yogurt, turmeric powder and salt.

For making Xacuti paste:

• Heat oil in a kadai.
• Fry spices numbering 3 to 12 till they give out aroma, take them out. In the same oil fry red chillies and at last coriander seeds. Take them out.
• In the same oil fry onion till golden brown, add coconut and stir fry till coconut turns slightly brown (flame should me low to medium).
• Grind all the ingredients including tamarind and turmeric powder to a fine paste by adding 1 cup water.

For making Soya Chunks Xacuti:

• Boil 550 to 600 ml water in pan. Add 1 heaped tsp salt and soya chunks. Soak them for 10 to 15 min. Drain and transfer in normal water, let them cool. Squeeze them to drain excess water. (This process is called treating the soya chunks)
• Combine the marinade with soya chunks and rest it for 30 to 45 min.
• Heat refined oil in a thick bottomed pan and stir fry onion.
• Add tomatoes and saute.
• Add soya chunks and stir fry for 2 to 3 min. Keep it on low flame for another 2 to 3 min, stir fry occasionally.
• Add xacuti paste, 1 to 1 1/4 tsp salt approx, sugar and water (2 cups approx). Stir well.
• Simmer for 5 min.
• Garnish with coriander leaves.
• Serve hot with pav, bread, dosa or rice.

Tip:

• If you are serving it for the lunch, then try to prepare it in the morning. If you are serving for the dinner , then try to prepare it in the afternoon. This is to infuse the chunks with the spices. At the time of serving just add 1/2 to 3/4 cup of water and reheat it.