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    Home » main course:India

    Mushroom Xacuti (Goan Coconut Poppy Seed Sauce)

    Published: Jan 25, 2022 by Richa 23 Comments

    Jump to Recipe   Print Recipe

    Mushroom Xacuti – A vegan spin on a Goan xacuti – Flavorful, spiced, meaty western Indian sauce that uses mushrooms instead of chicken! Serve with pav(dinner rolls), naan, roti, rice, or cauliflower rice for low carb. Naturally gluten-free. Nutfree Soyfree

    a serving of vegan mushroom xacuti served with rice sprinkled with cilantro

    Xacuti (pronounced shakuti) is a popular dish from Goan cuisine. Traditionally, this is a dish that is made with chicken or fish, but I love to use mushrooms here. There are a variety of spices in this recipe. There is also freshly grated coconut, which you can find in frozen section in Indian stores or use dried shredded coconut. Together all these flavors make a delicious, meaty dish that you can serve the traditional way with dinner rolls or add to tacos and wraps.

    a serving of vegan mushroom xacuti with rice in a white bowl

    The spicy sauce is super flavorful and uses a combination of whole and ground spices and roasted coconut to make a deliciously complex flavored sauce.

    This Goan mushroom xacuti recipe does use a bunch of spices, but they are worth it. Once you make it you will be inclined to make a larger batch to freeze and serve it with vegan chicken, chickpeas or tofu! Each bite brings you a burst of flavors and textures. Get ready to expand your Indian spice cabinet as I explore a lot more regional Indian cuisine this year.

     vegan mushroom xacuti in a black skillet

    The recipe also tastes great when using wild or forest mushrooms but you might have to cook them a bit longer than cremini or portabella. Then gather all the spice blend ingredients, grind them together with coconut and water to make a fragrant thick Goan gravy. Then stir fry garlic, chopped onion, and mushrooms and add some tamerind paste and then add the sauce. Simmer and adjust salt and garnish with coriander leaves! Done!

    Serve with pav(Indian dinner rolls) rice or flatbread

    More comfort food dinners

    • Baked Madras curry Tofu
    • Baked vegetable Curry Casserole
    • Baked Balti Veggies
    • Butter Tofu
    • Tofu in Spinach Curry
    • Vegetable Jalfrezi
    • Masoor Dal tadka 

    Print Recipe
    4.91 from 10 votes

    Mushroom Xacuti Vegan

    Mushroom Xacuti - Vegan low carb Goan Xacuti recipe- Flavorful, spiced, meaty western Indian sauce that uses mushrooms instead of chicken! Serve with pav (Indian dinner rolls), naan, roti, rice, or cauliflower rice for low carb. gluten-free Soyfree Nutfree
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Main Course
    Cuisine: Goan, Indian
    Keyword: mushroom curry
    Servings: 4
    Calories: 132kcal
    Author: Vegan Richa

    Ingredients

    For the xacuti spice blend:

    • 1/2 teaspoon fennel seeds
    • 1/4 teaspoon cumin seeds
    • 1 1/2 tablespoons coriander seeds
    • 8 black peppercorns
    • 1 whole clove spice or use 1/8 tsp ground and add with cinnamon
    • 1 star anise optional
    • 2 dried red chilis Use Kashmiri chilies or any mild chilies such as california red
    • 1.5 teaspoons poppy seeds
    • 1/8 teaspoon ground nutmeg
    • 1/8 teaspoon ground cinnamon
    • 1/2 cup dried shredded unsweetened coconut or fresh coconut thawed if frozen
    • 1 cup (250 ml) water

    For the mushroom:

    • 2 teaspoons oil
    • 3 cloves of garlic minced
    • 1 cup finely chopped red onion
    • 18-20 small portabella mushrooms or white or cremini mushrooms quartered
    • 1 tablespoon fresh tamarind pulp or use 1 tablespoon tamarind chutney see notes for substitute
    • 1/2 teaspoon salt
    • cilantro for garnish

    Instructions

    • To make the spice mix: Add the fennel seeds, cumin seeds, coriander seeds, peppercorns, cloves, star anise if using, red chili and poppy seeds to a skillet over medium heat and toast until the spices are fragrant and the fennel seeds and coriander seeds change color.
    • Then add in the coconut, cinnamon, and nutmeg and mix well and continue to roast until the coconut is golden evenly. Then take off heat.
    • Add to a blender. Add the 1 cup of water and blend until the coconut has mostly broken down. I usually blend 30 seconds then move the mixture, let it sit for 2-3 mins to soak, and blend again for 30 seconds to a minute to break the coconut and poppy seeds into a sauce. Depending on your blender and texture preference, repeat for another 1-2 times.
    • Make the mushroom: Add oil to a large skillet over medium heat. Once the oil is hot, add the garlic and mix in for a few seconds.
    • Then add in the onion and a good pinch of salt and cook until the onion is golden.
    • Add in the mushrooms, another good pinch of salt, a tablespoon of water and mix in and continue to cook for 5 minutes or until mushrooms are golden on some edges. Then add the blended paste and salt and tamarind pulp and mix well.
    • Cover and cook for 15 minutes. Stir once in between. Check if the mushrooms are done. If the sauce is drying up too much, add a bit more water.
    • Taste and adjust salt and flavor. You can cook uncovered for a few minutes if there is a lot of liquid in the sauce or depends on the consistency you prefer. If you want it saucy, then you can add in more water or some non-dairy milk and simmer for a few minutes.
    • Garnish with cilantro. A squeeze of lime and or some thinly sliced raw red onion also are great garnishes. Serve with pav(Indian dinner rolls) , flatbread (regular or Glutenfree), or rice. As with all well spiced recipes, the sauce continues to get flavorful as it sits. So definitely make ahead and refrigerate to serve after a couple of hours or the next day, for full flavor impact

    Video

    Notes

    There is a lot of flavor in this spice mix so even if you don't have all the spices, this will work out just fine.
    Storage: Refrigerwte for upto 3 days. If you use chickpeas or chicken subs then it can be frozen for upto a month 
    The poppy seeds (khus khus ) used generally in the sauce are white but black poppy seeds work fine as well.
    Mushroom Substitutes: Use 2 oz rehydrated soycurls. Drain and roast with the onion until golden on some edges and continue. Or use chicken subs of choice or 15 oz can of chickpeas. Cook only a minute for chickpeas or chicken subs with the onion  and then add sauce. For (10-12 oz) tofu, cook the tofu (with onion step) until golden , then add sauce . 

    Nutrition

    Nutrition Facts
    Mushroom Xacuti Vegan
    Amount Per Serving
    Calories 132 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 3g19%
    Sodium 310mg13%
    Potassium 804mg23%
    Carbohydrates 18g6%
    Fiber 4g17%
    Sugar 8g9%
    Protein 5g10%
    Vitamin A 220IU4%
    Vitamin C 37mg45%
    Calcium 82mg8%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    a serving of vegan mushroom xacuti with rice in a white bowl
    Ingredients:

    • mushrooms – cremini, portabella or wild mushrooms
    • the mushrooms are stir-fried with some garlic and onions
    • for our homemade xacuti spice blend we toast fennel seeds, cumin seeds, coriander seeds, peppercorns, cloves, star anise, red chili and poppy seeds. White poppy seeds are used in Indian recipes, but black poppy seeds work too.
    • Tamarind adds the correct amount of tanginess needed in this delicious mushroom recipe.
    • we blend the toasted spices with coconut, cinnamon, and nutmeg and water

    Tips:

    • If you’re not into mushrooms, you can also use soy curls or other chicken substitutes. Or add a can of chickpeas
    • If you cannot find Tamarind, add some lemon juice mixed with a small amount of date paste
    • There is a lot of flavor in this spice mix so even if you don’t have all the spices, this will work out just fine.
    • The poppy seeds (khus khus ) used generally in the sauce are white but black poppy seeds work fine as well.

    ingredients needed for making vegan mushroom xacuti

    How to make Mushroom Xacuti:

    whole spiced being toasted in a pan

    To make the spice mix: Add the fennel seeds, cumin seeds, coriander seeds, peppercorns, cloves, star anise if using, red chili and poppy seeds to a skillet over medium heat and toast until the spices are fragrant and the fennel seeds and coriander seeds change color.

    shredded coconut being added to a pan with toasted spices

    Then add in the coconut, cinnamon, and nutmeg, mix well and continue to roast until the coconut is golden evenly. Then take off the heat.

    shredded coconut being toasted in a pan along with spices

    Add to a blender. Add the 1 cup of water and blend until the coconut has mostly broken down.


    minced garlic in a frying pan

    Make the mushroom: Add oil to a large skillet over medium heat. Once the oil is hot, add the garlic and mix in for a few seconds.

    Then add in the onion and a good pinch of salt and cook until the onion is golden .

    minced garlic and chopped red onions in a pan

    chopped red mushrooms and garlic in a sauteeing pan

    sauteed mushrooms and garlic in a pan

    Add in the mushrooms, another good pinch of salt, a tablespoon of water and mix in and continue to cook for 5 minutes. Then add the blended paste and salt and tamarind pulp and mix well.

    xacuti spice paste being added to mushrooms in a sauteeing pan

    Cover and cook for 15 minutes. Stir once in between. Check if the mushrooms are done. If the sauce is drying up too much, add a bit more water.

    a skillet with vegan mushroom xacuti

    Taste and adjust salt and flavor. You can cook uncovered for a few minutes if there is a lot of liquid in the sauce or depends on the consistency you want. If you want it saucy, then you can add in more water or some non-dairy milk and simmer for a few minutes.

    Garnish with cilantro and serve with pav(Indian dinner rolls), flatbread, or rice.

    vegan Goan mushroom curry with coconut being cooked in a skillet

    What can I use instead of mushrooms?

    As another vegan chicken substitute, you could use 2 oz rehydrated soycurls. Drain and roast with the onion and continue. Or use chicken subs of choice. Cook only 1-2 minutes and then add sauce

    a serving of vegan mushroom xacuti with rice in a white bowl

    Mushroom Xacuti (Goan Coconut Poppy Seed Sauce)

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    1. Ros

      October 21, 2022 at 12:24 am

      5 stars
      An absolute favourite, thanks Richa. We add torn tofu and cauliflower if we’re low on mushrooms. Such a anazing flavour!

      Reply
      • Vegan Richa Support

        October 24, 2022 at 8:34 am

        Awesome.

        Reply
    2. Beth

      August 10, 2022 at 10:54 am

      4 stars
      Flavors are good, but I think the spices should be blended dry before blending with the water. I don’t really care for the gritty texture of half-broken down spices in the finished product. I’m worried what my company (who arrives in 15 mins) will think about this dish.

      Reply
      • Richa

        August 10, 2022 at 11:00 am

        You can blend them dry and then Blend wet. It depends on your blender as well. I usually blend it for 30 seconds then let them sit for 5 mins then blend again for 30 seconds and repeat if too gritty. Also these spices will stay slightly gritty. That is how the sauce is supposed to be. They don’t get creamy. Hope they accept the dish for what it is and love it!

        Reply
    3. Ros Kercher

      July 17, 2022 at 11:43 pm

      5 stars
      Absolutely delicious

      Reply
      • Vegan Richa Support

        July 18, 2022 at 6:28 pm

        thank you!

        Reply
    4. Andrea

      July 10, 2022 at 11:22 am

      5 stars
      This is a very different taste. I think I might cut the tamarind in 1/2 or just use the lemon/date paste substitute instead next time. Since I didn’t have enough mushrooms, I added some re-hydrated soy-curl “crumbs” from the bottom of the bag, and that worked great.

      I’m still learning all the ingredients you use, which are mostly new to me and delightful. I think I used the wrong dried chilis since mine was REALLY spicy-hot. I removed most of the seeds, but some got through…I have powdered Kashmiri chili, would that work instead. How much do you think?

      I love trying your recipes since they will always give me a great dish, many of which I make over and over again. They’ve become like old friends!

      Reply
    5. Stephanie

      February 26, 2022 at 11:21 pm

      5 stars
      Delicious!! I swapped roast eggplant instead of onion and it worked. I relished it and I’ll make this again.

      Reply
      • Richa

        February 27, 2022 at 5:45 pm

        Great idea!

        Reply
    6. Suzanne

      January 29, 2022 at 7:33 am

      5 stars
      Another flavor packed delicious dish from Vegan Richa. I’m loving exploring all the great recipes on this site. I followed exactly and it was awesome.

      Reply
      • Richa

        January 29, 2022 at 9:34 am

        Yay!!

        Reply
    7. Bindu

      January 27, 2022 at 7:22 am

      Made this last night! It was amazing! I followed the recipe exactly, but added a few more red chili and black pepper. Thank you!

      Reply
      • Richa

        January 27, 2022 at 11:00 am

        Awesome! You live on the heat side!

        Reply
    8. Diane Hai

      January 25, 2022 at 4:01 pm

      5 stars
      Wow! I just made this but cut out the peppercorns due to gallbladder triggers…. But had everything thing else. Amazing how it all came together. This is one of those dishes I wonder if it would be better cooked the night before and then reheated the next day allowing the spices to come together overnight?

      Reply
      • Richa

        January 25, 2022 at 4:08 pm

        Awesome.! Yes definitely ! Applies to all recipes that use many spices or whole spices. The flavors keep changing every few hours with some spices getting stronger and all that! Definitely save some for later

        Reply
        • Bindu

          January 27, 2022 at 7:26 am

          5 stars
          Yes it tasted even better the next day!

          Reply
          • Richa

            January 27, 2022 at 11:01 am

            Yay

            Reply
    9. Pat

      January 25, 2022 at 9:31 am

      When you said to use dried coconut, is that the desiccated coconut? Seems the only packaged coconut I have seen around here is the sweetened flaked kind or the almost powdery desiccated kind.
      Thanks

      Reply
      • Richa

        January 25, 2022 at 9:39 am

        Yes use any unsweetened version. You can even use the large flakes since we are blending all of that anyway. Just blend long enough so the mixture isn’t gritty

        Reply
    10. Maneesha

      January 25, 2022 at 5:18 am

      Ahh I’m so excited for this recipe! Can we use a mix of white mushrooms and shitake mushrooms for this recipe if we do not have portobello mushrooms?

      Reply
      • Richa

        January 25, 2022 at 9:38 am

        Yes use any mushrooms. Just cut them similar size so they cook evenly

        Reply
        • Maneesha

          January 27, 2022 at 9:03 am

          5 stars
          This turned out AMAZINGLY with both white mushrooms and shitake mushrooms! I am really enjoying your Indian food recipes, Richa! Please do keep them coming!

          Reply
          • Richa

            January 27, 2022 at 11:01 am

            Awesome! Yes those will always be on the blog!

            Reply

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