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Xacuti Masala Powder is a curry powder from the Goan Cuisine that is used to make the Xacuti Chicken Gravy. However, the spice powder can be used in a variety of dishes as well.
Ever since the last time when there was a need to make a paratha starting with X and I ended up thinking about an aloo paratha that’s spiced with Xacuti Curry Powder, I knew the next few series that call for X, will be with this special spice blend.
Last time I used a different Xacuti Curry Powder to make the Xacuti Aloo Stuffed Paratha and Xacuti Masala Dosa, this time I came across a couple of different spice blends and decided to combine to make my own version and cooked up a Xacuti Paneer Coconut Biryani and Xacuti Masala Rice in the AtoZ Biryani, Pulao and Khichdi Festival this April.
Both the rice dishes came out really so well and we enjoyed it much. I still have some Xacuti Masala powder left and I will be experimenting soon.
This spice Powder that I am sharing today doesn’t have coconut in it as I was making a Coconut Pulao as the base for both the dishes. However, Goan Xacuti Masala features coconut predominantly and you should include that in the spice powder if you are not making coconut pulao as the base.
We are doing BM#101, Week 2 where I am sharing Condiments.
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Step By Step Pictures to make Xacuti Masala Powder
Xacuti Masala Powder
Ingredients Needed:
6 Dry Red Chillies
2 tsp Peanuts roasted
1/2 tsp Cloves
1 tsp Turmeric powder
8 Peppercorns
1 tsp Cumin Seeds
1/4 tsp Fenugreek Seeds
1 tsp Fennel seeds
1 inch Cinnamon
2 Cardamom
1 tbsp Poppy Seeds
1 tbsp Coriander Seeds
1/2 tsp Sesame Seeds
Dry roast all the ingredients and allow to cool.
Grind to a smooth powder and store well.
You can use this in a variety of dishes and not just the gravy!
- 6 Dry Red Chillies
- 2tsp Peanuts roasted
- 1/2tsp Cloves
- 1tsp Turmeric powder
- 8 Peppercorns
- 1tsp Cumin Seeds
- 1/4tsp Fenugreek Seeds
- 1tsp Fennel Seeds
- 1inch Cinnamon
- 2 Cardamom
- 1tbsp Poppy Seeds
- 1tbsp Coriander Seeds
- 1/2tsp Sesame Seeds
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Dry roast all the ingredients and allow to cool.
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Grind to a smooth powder and store well.
You can use this in a variety of dishes and not just the gravy!
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
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Posted in: Indian Cook
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