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Tag: Roasted coconut

  • Chicken Xacuti

    Xacuti, pronounced sha-coo-tee, is one of Goa's most complex curries, made by both Hindu and Catholic communities. Its name comes from the Portuguese chacuti, and the dish is famous for its gravy of grated coconut roasted until dark with a large number of whole spices, including poppy seeds, star anise, nutmeg, mace and cloves.

    The flavour is deep, nutty and aromatic, with a warm spiciness rather than sharp heat. The roasted coconut gives a dark brown colour and a slightly smoky richness, while the spices layer sweetness and fragrance. Chicken on the bone is most common, though mutton xacuti is equally popular. Prawn versions exist too.

    Xacuti is a feast dish, served at weddings and festivals and made at home on Sundays. It is eaten with pao, sannas or rice, and like most Goan curries it tastes better the next day. Leftover xacuti is often eaten with bread for breakfast the next morning. Mutton takes longer but is worth it.

    At a glance

    RegionGoa
    CuisineGoan
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time50 minutes
    Total time80 minutes
    Serves4
    Spice levelMedium
    DifficultyHard
    Gluten-freeYes
    Key ingredientschicken / coconut / poppy seeds / star anise

    Ingredients

    For the marinade

    • 750 g chicken on the bone, curry cut
    • 1 tbsp ginger-garlic paste
    • 1/2 tsp turmeric
    • 1 tsp salt

    For the xacuti masala

    • 1 1/2 cups freshly grated coconut
    • 8 dried Kashmiri chillies
    • 1 tbsp coriander seeds
    • 1 tsp cumin seeds
    • 1 tsp fennel seeds
    • 1 tsp black peppercorns
    • 1 tbsp poppy seeds
    • 6 cloves
    • 1 inch cinnamon
    • 2 star anise
    • 4 green cardamoms
    • 1/4 nutmeg, grated
    • 2 blades mace
    • 1/2 tsp fenugreek seeds

    For the curry

    • 3 tbsp oil
    • 2 onions, finely chopped
    • 1 tomato, chopped
    • 1 tbsp tamarind pulp
    • 2 cups hot water
    • Salt to taste
    • 2 tbsp chopped coriander

    Method

    1. Marinate the chicken with ginger-garlic paste, turmeric and salt for 30 minutes.
    2. Dry roast the whole spices and chillies on low heat for 3-4 minutes until fragrant and slightly darker. Remove.
    3. Roast the coconut in the same pan on medium-low for 8-10 minutes, stirring constantly, until evenly dark golden brown.
    4. Grind the roasted spices and coconut with about 1 cup water to a fine, smooth paste.
    5. Heat oil in a heavy pot on medium. Cook the onions for 8-10 minutes until golden brown. Add tomato and cook for 3 minutes until soft.
    6. Add the chicken and fry on medium-high for 5 minutes until lightly browned.
    7. Add the ground masala and fry for 5 minutes, stirring often, until it darkens and the oil separates.
    8. Pour in hot water, add tamarind and salt, and simmer covered on low for 25 minutes until the chicken is tender and the gravy is thick. Garnish with coriander.

    Tips

    • Roast the coconut slowly and evenly; it gives xacuti its colour and depth.
    • Poppy seeds should be roasted lightly; they burn very fast.
    • If the gravy is too thick, add hot water to adjust.

    Serve with

    Goan pao, sannas or steamed rice.

  • Kolhapuri Chicken

    Kolhapur, in southern Maharashtra, is famous for its love of heat, and its chicken curry is one of the boldest in the country. The flavour comes from Kolhapuri masala, a blend of local red chillies called lavangi and sankeshwari with a long list of whole spices, and from a paste of dry coconut and onion roasted until nearly black.

    The gravy is dark reddish-brown, thick and oily, with layers of smoky coconut, sesame, poppy seeds and spices beneath the chilli. It is hot but not just hot: the roasting gives a deep, almost bitter-sweet richness. Chicken on the bone is preferred, since it adds body to the gravy. Expect it to be fiery.

    In Kolhapur it is served with bhakri or chapati, rice and a bowl of the thin tambda and pandhra rassa. The recipe can be made less fiery by using more Kashmiri chilli, but true Kolhapuri food is meant to make your eyes water. A cold glass of buttermilk on the side helps, and so does a squeeze of lemon.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time45 minutes
    Total time75 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientschicken / dry coconut / onion / kolhapuri masala

    Ingredients

    For the marinade

    • 750 g chicken, curry cut on the bone
    • 1 tbsp ginger-garlic paste
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 2 tbsp curd

    For the roasted masala

    • 1 tbsp oil
    • 2 large onions, sliced
    • 1/2 cup dry coconut, grated
    • 1 tbsp white sesame seeds
    • 1 tsp poppy seeds
    • 1 tbsp coriander seeds
    • 1 tsp cumin seeds
    • 1 tsp black peppercorns
    • 4 cloves
    • 1 inch cinnamon
    • 1 black cardamom
    • 2 bay leaves
    • 1 dagad phool (stone flower)
    • 6 dried red chillies (mix of Kashmiri and spicy)
    • 8 garlic cloves
    • 1 inch ginger

    For the curry

    • 4 tbsp oil
    • 1 onion, finely chopped
    • 1 tomato, chopped
    • 2 tsp Kolhapuri masala or 1 1/2 tsp hot red chilli powder
    • 1/2 tsp salt
    • 2 cups hot water
    • 2 tbsp chopped coriander

    Method

    1. Marinate the chicken with ginger-garlic paste, turmeric, salt and curd for at least 30 minutes.
    2. In a dry pan on low heat, roast the coriander, cumin, peppercorns, cloves, cinnamon, cardamom, bay leaves, stone flower and red chillies for 2 minutes until fragrant. Remove, then roast sesame and poppy seeds for 1 minute.
    3. Heat 1 tbsp oil, add sliced onions and fry on medium for 8-10 minutes until deep brown. Add the coconut and roast for 4-5 minutes, stirring constantly, until dark brown but not burnt. Add garlic and ginger for 1 minute.
    4. Cool everything and grind together with about 1/2 cup water to a smooth, thick paste.
    5. Heat 4 tbsp oil in a heavy pot on medium. Add the chopped onion and cook for 5 minutes until golden. Add the tomato and cook for 3-4 minutes until soft.
    6. Add the ground masala and fry for 6-8 minutes, stirring often, until it darkens and oil separates at the edges. Add Kolhapuri masala and stir for 30 seconds.
    7. Add the chicken and sear in the masala on medium-high for 5 minutes until the pieces are coated and firm.
    8. Pour in hot water and salt, bring to a boil, cover and simmer on low for 20-25 minutes until the chicken is tender and the gravy is thick with a layer of red oil on top. Garnish with coriander.

    Tips

    • Roast the coconut patiently on medium-low; it should be evenly dark brown. Burnt coconut makes the curry bitter.
    • Stone flower (dagad phool) gives the authentic Kolhapuri aroma; find it at spice shops or online.
    • Rest the curry for 30 minutes before serving; the flavours deepen considerably.

    Serve with

    Jowar bhakri or chapati, steamed rice, sliced onion and lemon.

  • Erissery

    Erissery is a thick pumpkin curry from the Kerala sadya, made especially at Onam and Vishu. The name is often linked to eriv, meaning heat, a nod to its pepper and chilli, though it is not a very spicy dish. Ripe yellow pumpkin is the usual vegetable, sometimes combined with raw banana or yam, cooked with red cowpeas.

    What makes erissery special is the final topping of grated coconut fried in coconut oil with mustard seeds and curry leaves until deep brown. That roasted coconut adds crunch and a toasty aroma to the soft, sweet, partly mashed pumpkin. It is thick enough to scoop and is eaten with rice in the middle of the meal.

    At a glance

    RegionKerala
    CuisineKerala
    DietVegan
    CourseSide dish
    Prep time15 minutes
    Cook time30 minutes
    Total time45 minutes
    Serves5
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsyellow pumpkin / red cowpeas / coconut / cumin / coconut oil

    Ingredients

    For the curry

    • 1/2 cup red cowpeas, soaked overnight
    • 500 g ripe yellow pumpkin, cut into 2 cm cubes
    • 1/2 tsp turmeric powder
    • 1/2 tsp red chilli powder
    • 1 tsp salt

    For the coconut paste

    • 3/4 cup grated coconut
    • 1 tsp cumin seeds
    • 2 garlic cloves
    • 2 green chillies
    • 1/2 tsp black peppercorns

    For the topping

    • 2 tbsp coconut oil
    • 1 tsp mustard seeds
    • 2 dry red chillies
    • 2 sprigs curry leaves
    • 1/2 cup grated coconut

    Method

    1. Pressure cook the cowpeas with 1.5 cups water for 4-5 whistles until soft.
    2. Cook the pumpkin with turmeric, chilli powder, salt and 1/2 cup water in a covered pan on medium heat for 8-10 minutes until soft.
    3. Grind the coconut, cumin, garlic, green chillies and pepper to a smooth paste with a little water.
    4. Add the cooked cowpeas to the pumpkin and mash lightly with a ladle so about half the pumpkin breaks down and the rest stays in pieces.
    5. Stir in the coconut paste and simmer on low heat for 5 minutes until thick and the raw smell is gone. Add a little water if it gets too thick.
    6. For the topping, heat coconut oil, splutter mustard seeds, add red chillies and curry leaves, then add the grated coconut. Fry on medium-low heat, stirring constantly, for 5-6 minutes until it turns deep golden brown.
    7. Pour the topping over the erissery, mix in half of it and leave the rest on top. Serve warm.

    Tips

    • Choose a ripe, sweet pumpkin with deep orange flesh.
    • Fry the coconut topping patiently; it should be evenly browned, not burnt in spots.
    • Raw plantain cubes can replace half the pumpkin for a firmer texture.

    Serve with

    Rice with sambar, pappadam and other sadya dishes.

  • Puttu and Kadala Curry

    Puttu and kadala curry is the breakfast most Malayalis grew up with. Puttu is coarse rice flour, moistened and layered with grated coconut in a cylindrical steamer called a puttu kutti, then steamed until it holds its shape. It is pushed out as a log and broken up at the table. Kadala curry, made with small black chickpeas, is its most popular companion.

    The puttu is soft, crumbly and lightly salted, with sweetness from the coconut. The curry is earthy and robust, thickened with coconut roasted until dark brown, which gives it its colour and nutty depth. People mash the puttu with the curry by hand, sometimes adding a ripe banana or pappadam on the side.

    At a glance

    RegionKerala
    CuisineKerala
    DietVegan
    CourseBreakfast
    Prep time20 minutes
    Cook time45 minutes
    Total time65 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsrice flour / coconut / black chickpeas / shallots

    Ingredients

    For the puttu

    • 2 cups roasted puttu podi (coarse rice flour)
    • 3/4 tsp salt
    • about 3/4 cup water
    • 1 cup freshly grated coconut

    For the kadala curry

    • 1 cup kala chana (black chickpeas), soaked overnight
    • 1 tsp salt
    • 1 cup grated coconut
    • 1 tbsp coriander powder
    • 1 tsp Kashmiri chilli powder
    • 1/4 tsp turmeric powder
    • 1/2 tsp garam masala
    • 2 tbsp coconut oil
    • 1/2 tsp mustard seeds
    • 8 shallots, sliced
    • 1 inch ginger, chopped
    • 2 green chillies, slit
    • 2 sprigs curry leaves
    • 1 small tomato, chopped

    Method

    1. Pressure cook the soaked chickpeas with salt and 2.5 cups water for 6-7 whistles on medium heat, until soft. Keep the cooking water.
    2. In a dry pan, roast the grated coconut on medium-low heat for 8-10 minutes, stirring constantly, until deep brown and fragrant. Add coriander powder, chilli powder and turmeric, roast 30 seconds more, cool and grind to a fine paste with a little water.
    3. Heat coconut oil, splutter mustard seeds, then add shallots, ginger, green chillies and one sprig of curry leaves. Saute for 5 minutes until golden. Add tomato and cook until soft.
    4. Add the chickpeas with their water and the coconut paste. Simmer for 10-12 minutes on low heat until the gravy thickens. Mash a few chickpeas against the pan to thicken it more. Stir in garam masala and the remaining curry leaves.
    5. For the puttu, mix the rice flour and salt. Sprinkle water a little at a time, rubbing with your fingers, until the flour is evenly moist and holds together when pressed but breaks apart easily. It should feel like wet sand, not dough.
    6. Fill the puttu kutti: a layer of 2 tbsp coconut at the bottom, then rice flour up to about a third, then coconut, repeating until full, ending with coconut. Do not press down.
    7. Steam on high heat over boiling water for 6-8 minutes, until steam comes out steadily from the top holes. Push the puttu out onto a plate with the rod.
    8. Serve hot with the kadala curry.

    Tips

    • If you lack a puttu kutti, steam the moistened flour in idli moulds or a pressure cooker vessel with a coconut-shell attachment.
    • Rubbing the flour with water is the whole technique; too wet and puttu turns heavy, too dry and it falls apart.
    • Roast the coconut evenly and patiently; it is what makes the curry dark and nutty.

    Serve with

    Pappadam and a ripe small banana (poovan pazham), or a cup of hot tea.