Blogging Marathon# 26: Week 1/ Day 1
Theme: Goan Cuisine
Dish: Vegetarian Xacuti with Meatless Meatballs
Today we start Blogging Marathon# 26 and my theme for this week is “Goan Cuisine”. The only dish that I have tried from Goa is the Vegetable Vindaloo. So when I saw this theme, I decided to try more dishes from this cuisine.
When I think of Goa, I think of scenic blue seas, beautiful churches and lush greenery. All this from watching a ton of Indian movies because I’m fortunate to visit this paradise on earth yet. Hopefully one day we can make this trip. When I think of Goan cuisine, I think of seafood and meat, because
from movies like Saagar of the coast, the Portuguese colonization and the Christian population. But what I didn’t know that there are vegetarian dishes that are unique to konkani region.
The dishes I tried are actually made with meat and have fancy names. For the first day I made Xacuti which is usually made with chicken or lamb, but I used meatless meatballs to make it a vegetarian/ vegan dish. I wanted to make seitan but didn’t find the time, so opted for meatless meatballs I had in the fridge. Mixed vegetables can also be used instead.
I used Suma’s Xacuti masala recipe. It has 11 ingredients and once the masala powder is ready, curry itself takes no time to put together.
For the Curry:
- 1 Onion - large, chopped
- ½ cup Tomatoes Crushed
- 1 tsp Ginger Garlic + paste
- 2 tsps Tamarind paste
- 3 tbsps Masala Xacuti
- to taste Salt
For the Xacuti Masala:
- 3 tbsps Sesame seeds
- 2 tbsps Peanuts
- ½ cup Coconut Dry grated
- 2 tbsps Coriander seeds
- 12 Cloves
- six 1 Cinnamon " - piece
- ½ tsp Nutmeg powder
- ½ tsp Fenugreek seeds
- 12 chilies Dry red
- 1 tsp Mustard seeds
- 1 tsp Fennel seeds
- Make the Masala Powder: Dry roast all the ingredients listed under masala except for coconut, on low flame until they are fragrant and change 2 shades darker. Let cool and grind to a powder along with coconut.
- Make the curry: Heat 2tbsp oil in a saute pan, add the onions and cook on medium flame until they turn golden brown. Add the ginger+garlic paste and cook for another minute.
- Next add the crushed tomatoes and tamarind paste along with ½cup of water . Bring the mixture to a boil, then lower the heat and simmer for 3-4 minutes.
- Add the Xacuti masala and cook for 5 more minutes. Finally add the meatballs and cook until heated through. Serve warm with rice or roti.