MUSHROOM XACUTI

Step 1

Heat a wide pan over low to medium heat.

Step 2

Add the dried coconut slices and toast them till they begin to turn a bit brown. If you are using fresh coconut, then roast that till you the aroma of coconut and it appears dry.

Step 3

Now add all the whole spices - pepper, cloves, cinnamon, mace, star anise, cardamom. Toast for 1-2 minutes, mixing all the time.

Step 4

Now add the sesame, cumin, coriander, fennel, fenugreek and mustard seeds. Toast for 1 minute.

Step 5

Add the whole red chillis and toast for a minute. Don't burn them.

Step 6

Add poppy seeds and stir all the time. Toast them for 30 seconds.

Step 7

Transfer the mixture to a plate to allow the spices to cool down a bit. Don't leave it in the hot pan.

Step 8

Blend the spices in a spice or coffee grinder to a fine powder.

Step 9

Transfer the spice mixture to a mixing bowl.

Step 10

Add turmeric, nutmeg and kashmiri red chilli powders. Mix well.

Step 11

Keep the Xacuti spice mixture on the side till required.

Step 12

Soak the tamarind ball in 1 cup of hot water. Let it soak for 15-20 minutes.

Step 13

Rub the tamarind with your fingers to remove the pulp. Strain the liquid, using a sieve. Press down the pulp using a spoon.

Step 14

Alternately add 1 tbsp tamarind paste in one cup of water.

Step 15

Wash and wipe the mushrooms with a kitchen towel.

Step 16

Cut them into slices or chunks.

Step 17

Heat oil in a pan over medium heat.

Step 18

Stir fry the sliced onion till it becomes light brown in colour.

Step 19

Add the ginger, green chilli and garlic pastes. Stir fry for one minute.

Step 20

Add kokum if you are using any.

Step 21

Add the mushrooms and stir fry till they become a bit soft.

Step 22

Add 2 tbsp of xacuti masala or spice mixture. Mix well.

Step 23

Add the tamarind water, vegetable stock, salt and sugar. Mix well.

Step 24

Cover the pan and allow the curry to simmer over low heat for 5-10 minutes.

Step 25

Add coconut milk and chopped fresh coriander. Mix well.

Step 26

Serve Mushroom Xacuti with some plain rice or poee.