Xacuti Masala Powder Recipe

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Step into the rich tapestry of Goan cuisine with this carefully curated xacuti masala powder recipe.

This aromatic blend captures the essence of traditional Goan flavors, promising a symphony of spices that will enrich your dishes.

Carefully measured and expertly combined, the xacuti masala powder invites you to savor the rich, authentic taste that defines this iconic spice blend.

Discover the secrets of Goan cooking and infuse your creations with the vibrant spirit of xacuti.

Xacuti Masala Powder

KEY TAKEAWAYS

  • Xacuti masala powder is a blend of spices that adds a burst of rich and aromatic flavors to your dishes, perfect for both meat and vegetarian creations.
  • Originating from Goa, this spice mix is a staple in Goan cuisine, known for its unique taste that captures the essence of the region’s diverse and vibrant culinary heritage.
  • From chicken and fish curries to pulao and stir-fries, xacuti masala powder is a versatile companion that effortlessly elevates a variety of dishes, offering a delightful twist.
  • Crafting your own xacuti masala powder allows you to control the spice levels and ensures an authentic taste that reflects the true essence of Goan cooking.
  • Preserve the freshness of your homemade masala by storing it in a cool, dark place in an airtight container. Regularly check for moisture, and use dry utensils to maintain its vibrant flavors for an extended period.

How to Make Xacuti Masala Powder? (Step by Step Guide with Images)

Step 1: Take a heavy-bottom frying pan or wok and heat it on a low flame on your gas stove. Put 1 tbsp of cooking oil and when it is hot enough, put 150 gms of spicy dry red chilies with their stems in it. Stir them continuously for about 5 minutes to roast them slightly until they become crispy but do not burn them. Remove them when done.

Roasting spicy dry red chilies

(Expert tip: If you do not have a heavy bottom pan, put an additional iron pan below the wok or pan. Make sure that you manage both properly while roasting the spices).

Step 2: Now, in the same pan, put 150 gms of bedgi red chilies. Make small batches for even roasting and easy handling. Stir these mildly spicy chilies for about 5 minutes to roast them evenly. When done, transfer them to a plate and keep them aside.

Bedgi red chilies

(Expert tip: You can use more of those spicy red chilies and less of other red chilies if you want the masala powder to be hot. The combination is up to you).

Step 3: Now, put 150 gms of Kashmiri red chilies with their stem in the pan and roast them for 5 minutes in the same way. Transfer them and keep them aside when done.

150 gms of Kashmiri red chilies

(Expert tip: Adding Kashmiri red chilies will not enhance the hotness. It will simply enhance the color and taste).

Step 4: Next, put 250 gms of coriander seeds in the pan and roast them in the same way. Stir them for about 10 minutes until you notice a slight change in the color and can smell the aroma of roasted coriander. Transfer them immediately to prevent burning them.

250 gms of coriander seeds in the pan

Step 5: Then, put 110 gms of fennel seeds in the pan and roast in the same way preventing burning them in the process. Ideally, the spices will change color in about 2 to 3 minutes of roasting and you can smell the nice aroma.

110 gms of fennel seeds in the pan

Step 6: Now, when you are done roasting the fennel seeds and have kept them aside, put 45 gms of cloves in the pan. Roast them for about 3 minutes and keep them aside when done.

45 gms of cloves

Step 7: Then, put 100 gms of black pepper and follow the same process to dry roast them and remove them when done.

100 gms of black pepper

Step 8: Now roast 45 gms of cinnamon sticks in the same pan stirring them for about 7 minutes this time. Keep aside when done.

Roasting 45 gms of cinnamon sticks

Step 9: In the pan, this time put 10 gms of green cardamom which would be about 30 pieces. Stir them and roast them nicely and then keep them aside.

10 gms of green cardamom

Step 10: Now put 10 gms of black stone flower in the pan and repeat the same process to roast them nicely for about 3 mins and keep them aside.

10 gms of black stone flower

(Expert tip: When the black stone flowers are roasted nicely, transfer them immediately to a plate and keep them aside. This will prevent them from being over-roasted or getting burnt).

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Step 11: Then roast 15 gms or about 15 pieces of black cardamom in the pan for about 8 minutes and keep them aside when done.

Roasting 15 gms or about 15 pieces of black cardamom

Step 12: Now, put 6 pieces or 40 gms of nutmeg in the pan and roast them for about 7 to 8 minutes until they are done. Transfer them to the plate and keep them aside.

40 gms of nutmeg

Step 13: Then roast 25 gms of mace and transfer them immediately when done after about 9 minutes.

Roasting 25 gms of mace

(Expert tip: Make sure you stir them continuously so that they do not get burnt. Burnt mace will affect the flavor of the masala adversely).

Step 14: Now, roast 20 gms of star anise in the pan for about 5 minutes and transfer them to the plate when done.

Roasting 20 gms of star anise

Step 15: Then, put 35 gms of fenugreek seeds to roast them in the same pan for about 6 minutes. When these are dry and nicely roasted remove them and keep them aside.

35 gms of fenugreek seeds

Step 16: Take 10 gms of bay leaves, and put them in the same pan. Dry roast them for about 8 minutes, and keep them aside.

10 gms of bay leaves

Step 17: Now, put 20 gms of caraway seeds (shah jeera) in the pan and roast them for about 5 minutes. Keep it aside when done as well.

20 gms of caraway seeds (shah jeera)

Step 18: Now, roast 55 gms of mustard seeds and keep them aside when done.

Roasting 55 gms of mustard seeds

Step 19: Then, put 100 gms of whole dry turmeric sticks in the pan and roast them so that they lose all the moisture in them. Keep them aside when done.

100 gms of whole dry turmeric sticks

Step 20: Now, roast 30 gms of cumin seeds in the pan for about 8 minutes. Remove them when done.

Roasting 30 gms of cumin seeds

Step 21: Now, turn the flame of your gas stove off. Then put 160 gms of poppy seeds in the pan and stir them continuously for about 5 mins to roast them slightly and transfer them.

160 gms of poppy seeds

(Expert tip: Keep a close watch on the poppy seeds. Do not burn them. You may reduce the roasting time if needed).

Step 22: Check that all the spices are sufficiently cool. Make small batches of all of them on a plate.

Checking that all the spices are sufficiently cool

Step 23: At this point, remove the stems of the roasted red chilies. Also, break some of the larger bedgi chilies into small pieces. You may also do the same for the other chilies.

Removed the stems of the roasted red chilies

Step 24: You may break the turmeric sticks and nutmeg for smoother and easier grinding. Also, break and remove the seeds from the star anise.

Droken the turmeric sticks and nutmeg

Step 25: Now take a grinder.

A grinder

Step 26: Transfer the spices one batch at a time to the grinder from the plate.

Transferred the spices one batch at a time to the grinder from the plate

Step 27: Grind the spices to a fine powder, collect them in a container, and your spicy xacuti masala powder is ready to be used.

Xacuti masala powder is ready

(Expert tip: There is no specific order of roasting the spices but make sure that you roast each of them individually. This will enhance the flavor. You may take the roasted spices to a mill for grinding but it is best to grind them at home).

Pro Tips for Making Xacuti Masala Powder

Adjust Spices: This recipe is for making a relatively large quantity of xacuti masala powder that you can use for a year if stored properly. If you want to lower the quantity, adjust the spices measurement accordingly.

Mindful Roasting: Take your time while roasting each spice individually. This ensures that every ingredient releases its full flavor without burning, resulting in a well-balanced masala.

Spice Variation: Adjust the quantity of spicy red chilies based on your preference. More spicy chilies will add heat, allowing you to tailor the masala to your desired level of spiciness.

Heed the Senses: Use your senses during the roasting process. Look for subtle changes in color and aroma, ensuring the spices are perfectly roasted without being overly charred.

Avoid Overcooking: Transfer the roasted elements promptly to a plate. This prevents overcooking and ensures the spices maintain their intended flavors.

Extra Care for Delicate Spices: For delicate spices like mace, stir continuously to prevent burning, preserving their delicate aroma and enhancing the overall flavor.

Temperature Control: Maintain a low flame while roasting to control the heat, allowing each spice to release its distinct characteristics without rushing the process.

Experiment with Grinding: While you can take the roasted spices to a mill for grinding, grinding them at home offers a more authentic and personalized touch to your masala. Adjust the grind to suit your preferences.

Xacuti Masala Powder Storing Tips

Airtight Seal: Transfer your homemade xacuti masala powder to an airtight container to shield it from moisture and air, preserving its flavors for an extended period.

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Cool and Dark: Store the container in a cool, dark place, away from direct sunlight. This helps maintain the potency of the spices and prevents the masala from losing its vibrancy.

Avoid Temperature Fluctuations: Keep the masala away from temperature fluctuations. Consistent storage conditions prevent condensation inside the container, ensuring the powder stays dry and flavorful.

Avoid Heat Sources: Keep the masala away from heat sources like stoves or ovens. Elevated temperatures can compromise the potency and flavor of the xacuti masala powder.

How Does Xacuti Masala Powder Taste?

Rich and Complex: The meticulous blend of spices contributes to a depth of flavor, offering a rich and complex taste profile that lingers on the palate.

Aromatic and Warm: The combination of spices, including cinnamon, cloves, and cardamom, imparts an aromatic and warm sensation, elevating the overall taste experience.

Balanced Heat: The inclusion of various chili varieties allows for a balanced heat, providing a subtle kick without overwhelming the palate.

Earthy Undertones: Ingredients like coriander seeds and turmeric sticks introduce earthy undertones, grounding the flavor and adding a robust dimension.

Subtle Sweetness: Fennel seeds and nutmeg contribute a subtle sweetness, harmonizing the overall taste and adding a delightful contrast.

Colorful and Vibrant: The infusion of Kashmiri red chilies enhances the color and imparts a vibrant hue, making the masala visually appealing and indicative of its robust taste.

Hint of Citrus: The combination of spices offers a nuanced hint of citrus, providing a refreshing and unique element to the flavor profile.

Versatile and Adaptable: Homemade xacuti masala powder’s versatility allows it to complement a wide range of dishes, making it an adaptable addition to various culinary creations.

Xacuti Masala Powder Featured Image

Xacuti Masala Powder Alternatives

Goan Curry Powder: While not identical, Goan curry powder may share certain spice elements with xacuti Masala, offering a flavorful alternative with a Goan touch.

Vindaloo Masala Powder: Vindaloo masala powder, originating from Goa, carries some overlapping spices, providing a bold and tangy flavor that could complement xacuti masala.

Malvani Masala Powder: Hailing from the Konkan region, Malvani masala powder might have some similarities in flavor, offering a regional alternative with a coastal influence.

Remember, the taste may not be an exact match, but these alternatives can still add interesting and regional flavors to your dishes. Adjust the quantities based on your preference to achieve a balance that suits your palate.

What Dishes Can Xacuti Masala Powder be Used in?

Chicken Xacuti: A classic Goan dish where chicken is simmered in a rich and flavorful xacuti masala powder, creating a robust and aromatic curry with layers of spice.

Vegetable Xacuti: For a vegetarian twist, use xacuti masala powder to spice up mixed vegetables, providing a burst of flavor in a hearty and aromatic curry.

Goan Fish Curry: Elevate your Goan fish curry by incorporating xacuti masala powder, adding depth and complexity to the dish while maintaining a delightful coastal flair.

Xacuti Pulao: Infuse your rice dishes with the essence of xacuti masala powder, creating a fragrant and spiced pulao that pairs perfectly with various meats or vegetables.

Xacuti Spiced Roast: Apply xacuti masala powder as a flavorful rub for roasts, whether it’s lamb, beef, or pork, bringing a distinctive Goan touch to your roasted meats.

Xacuti Masala Grilled Shrimp: Marinate shrimp in a blend of xacuti masala powder and other spices before grilling, offering a tantalizing taste with a hint of smokiness.

Xacuti Vegetable Stir-Fry: Transform your stir-fried vegetables into a flavorful delight by tossing them in a mixture of xacuti masala powder, enhancing the dish with a burst of Indian spices.

Xacuti Masala Paneer: Coat cubes of paneer in xacuti masala powder before cooking to create a delectable paneer dish with a fusion of Goan and North Indian flavors.

Recipe Card

Xacuti Masala Powder Featured Image

Xacuti Masala Powder

By Mita Mondal
Xacuti Masala Powder is a special spice blend originating from Goa, India, known for its rich and aromatic flavors. It's made by carefully roasting and grinding a variety of spices such as red chilies, coriander seeds, cloves, black pepper, and more.
5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Condiments
Cuisine Indian
Servings 200
Calories 21 kcal

Ingredients
  

  • 1 tbsp Cooking oil
  • 150 grams Spicy red chilies (with stems)
  • 150 grams Bedgi red chilies (with stems)
  • 150 grams Kashmiri red chilies (with stems)
  • 250 grams Coriander seeds
  • 110 grams Fennel seeds
  • 45 grams Cloves
  • 100 grams Black pepper
  • 45 grams Cinnamon sticks
  • 10 grams Green cardamom
  • 10 grams Black stone flower
  • 15 grams Black cardamom
  • 40 grams Nutmeg
  • 25 grams Mace
  • 20 grams Star anise
  • 35 grams Fenugreek seeds
  • 10 grams Bay leaves
  • 20 grams Caraway seeds (shah jeera)
  • 55 grams Mustard seeds
  • 100 grams Dry whole turmeric sticks
  • 30 grams Cumin seeds
  • 160 grams Poppy seeds
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Instructions
 

  • Heat a heavy-bottom frying pan or wok on low flame. Add 1 tbsp of cooking oil and 150 gms of spicy dry red chilies with stems. Stir continuously for about 5 minutes until crispy but not burnt. Remove when done.
  • In the same pan, add 150 gms of bedgi red chilies. Roast evenly for 5 minutes, then transfer to a plate.
  • Add 150 gms of Kashmiri red chilies for color and taste. Roast for 5 minutes and keep aside.
  • Roast 250 gms of coriander seeds for 10 minutes until color changes and aroma develops. Transfer immediately.
  • Roast 110 gms of fennel seeds until they change color in 2-3 minutes. Keep aside.
  • Roast 45 gms of cloves for about 3 minutes and set aside.
  • Follow the same process for 100 gms of black pepper.
  • Roast 45 gms of cinnamon sticks for 7 minutes. Set aside.
  • Roast 10 gms of green cardamom for fragrance and keep aside.
  • Roast 10 gms of black stone flower for about 3 mins and set aside.
  • Roast 15 gms of black cardamom for 8 minutes and keep aside.
  • Roast 6 pieces or 40 gms of nutmeg for 7-8 minutes. Transfer and keep aside.
  • Roast 25 gms of mace for about 9 minutes.
  • Roast 20 gms of star anise for 5 minutes and transfer.
  • Roast 35 gms of fenugreek seeds for 6 minutes and keep aside.
  • Dry roast 10 gms of bay leaves for 8 minutes and set aside.
  • Roast 20 gms of caraway seeds for 5 minutes and keep aside.
  • Roast 55 gms of mustard seeds and set aside.
  • Roast 100 gms of whole dry turmeric sticks and keep aside.
  • Roast 30 gms of cumin seeds and remove when done.
  • Turn off the gas stove. Roast 160 gms of poppy seeds for about 5 mins and transfer.
  • Allow spices to cool. Remove stems from red chilies and break larger ones into pieces.
  • Break turmeric sticks and nutmeg for easier grinding. Remove seeds from star anise.
  • Transfer batches of spices to a grinder.
  • Grind spices to a fine powder, collect in a container, and your spicy Xacuti Masala Powder is ready!
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Notes

Roasting Technique: Roast each spice separately to prevent burning and ensure an even release of flavors. Maintain a low flame and stir continuously. Over-roasting can alter the taste.
Adjust Spice Levels: Customize the heat level by varying the types and quantities of red chilies used. Increase spicy red chilies for a hotter blend or use more Kashmiri chilies for color without extra heat.
Careful Handling: Break larger spices like turmeric sticks or nutmeg for easier grinding and uniform blending of flavors.
Delicate Spices: Some spices, like mace, are delicate. Pay extra attention to avoid burning them as it can affect the overall flavor of the masala.
Grinding Consistency: Grind the roasted spices to a fine powder for a smoother texture and better incorporation of flavors into your dishes.
Experimentation: Feel free to adjust spice proportions according to personal taste preferences. It's a versatile blend, so don't hesitate to get creative with the quantities.
Storage Tips: Store the finished masala in an airtight container away from heat and light to preserve its aroma and potency. Use dry utensils to prevent moisture from entering the container.

Nutrition Info (Estimation Only)

Nutrition Facts
Xacuti Masala Powder
Amount per Serving
Calories
 
21
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.2
g
1
%
Trans Fat
 
0.001
g
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
0.5
g
Sodium
 
209
mg
9
%
Potassium
 
78
mg
2
%
Carbohydrates
 
3
g
1
%
Fiber
 
2
g
8
%
 
0.3
g
0
%
Protein
 
1
g
2
%
Vitamin A
 
245
IU
5
%
Vitamin C
 
3
mg
4
%
Calcium
 
40
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

In conclusion, xacuti masala powder brings the vibrant flavors of Goan cuisine to your kitchen, enhancing a variety of dishes with its rich and aromatic blend.

Crafted with care and versatility in mind, this homemade spice blend is a delightful addition to your culinary repertoire.

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