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Goan Xacuti Masala Powder

This is an extremely hot and spicy Curry powder which is used for making Goan style Beef ,Pork ,Chicken, Goat and other vegetable preparations. Its shelf life is one year.
  • Passive
    1 Hours
  • Prep
    30 minutes
  • Cook
    30 minutes
  • Servings
    800 grams

Ingredients

  • 150 grams Kashmiri dry red chillies
  • 60 grams Turmeric
  • 60 grams White Poppy Seeds
  • 25 grams Fenugreek Seeds
  • 25 grams Red Mustard Seeds
  • 35 grams Cinnamon
  • 25 grams Black Pepper Corns
  • 25 grams cloves
  • 10 grams Green Cardamom
  • 10 grams Cumin seeds
  • 175 grams Fennel seeds
  • 250 grams Coriander seeds
  • 5 grams Mace
  • 5 grams Black Cardamom
  • 2 grams Carraway Seeds
  • 2 grams Dagad Phool
  • 2 grams Bay Leaves
  • 2 Nutmegs (whole)

Instructions

  • 1 Dry roast each of the ingredients separately on low flame till crisp and fragrant.
  • 2 These are pounded together in large Mortars with Pestles. By doing so the Spices give out a greater aroma. However this can be ground in a mixer/Grinder to a fine powder. Or Take roasted spices to the mill preferably while still hot, and get it powdered. Bring the powder home and let it cool.
  • 3 Store in an airtight jar .This powder has the shelf life of 1 year. Use as required.
 

48 Comments

  1. WHAT IS DAGAD PHOOL

    1. Hi Ella
      Dagad Phool (Pathar Phool) or Black Stone Flower

  2. Hi Xanti,
    A pound cake is one of the oldest European recipes in existence, it is so called because it uses a pound of egg,sugar, butter and plain flour.

    1. yes, Robert Rodrigues, I have mentioned the same in the description before the recipe begins:)

  3. What red chillies do I used Kashmiri or bedki

    1. Hi Archana
      Kashmiri chilies

  4. Hi Xanti!
    You have a beautiful name.
    I prepared xacuti masala following your recipe and it is so Good! And used it to prepare chicken xacuti. Thank you very much Xanti. We enjoyed it. And the credit goes to your masala. I used dagad phool for the first time.

    1. Hi Lona
      Thanks you so much , my grandfather named me ‘Xanti’ 🙂 So happy to know that you enjoyed the xacuti masala… A lot of people who have tried the recipe are really in love with this xacuti 🙂 Thank you sooo much for your lovely feedback 🙂

      1. Hi Xanti

        Thanks for sharing the xacuti masala pls can you tell me for 1 kilo chicken how much of the masala would you use

        1. Hi christabel
          Please check the recipe weights and add them up and see approximately how much the recipe would weigh …
          Accordingly double or triple the ingredients to get a kg .

  5. Thank you Xanti for the recipe I was reminiscing my late dad who used to make awesome Combyachi Xanti from scratch God bless

    1. Your most welcome 🙂 Thanks for your lovely feedback:)

  6. Sorry I meant Combyachixacuti

    1. Yeah , i got it 🙂 No problem 🙂

  7. Hello, if I want more I just can double the quality right. Exactly double of all the masala quantity.?

  8. Hi Xanti,
    I love your recipes.
    Is garam masala powder the same as xacuti masala? Or would there be some variation?

    1. Hello Vijaya
      Thanks so much for the appreciation 🙂 Well, garam masala and Xacuti masala powder are two different masalas.

  9. Hlo
    Dear,
    Tomorrow my pertical in college so I want to cook chicken xacuti
    So tell me
    How to make xacuti masala???

    1. Hello Shubahm

      The recipe links to the chicken xacuti and beef xacuti are mentioned in the recipe notes below of this recipe page(Xacuti masala powder recipe page ). Do check it out, thanks 🙂

  10. thank a lot i have try xacuti masala from your site it very good .and today i am sending to my sister to

    1. Thanks you cheryl so much for sharing your feedback with me :)Thanks again for trying the recipe 🙂

  11. can we used coconut or not in ingredients

    1. Hello Dheeraj
      This is just the masala recipe for the xacuti powder… while preparing the chicken or mutton xacuti , we have to make use of coconut along with the masala 🙂 the link to the recipe for chicken xacuti is in the recipe notes of this masala recipe page :

  12. Hi
    What’s caraway seeds is there a substitute to it and can it be omitted in the masala

    1. Hi rachana

      Yes , you can omit it in this recipe 👍🏻

  13. Hi xanti ,

    Is dagad fool with seeds or without??

    1. Without seeds

  14. Wow all the recipes mentioned here are very well explained in such a simple manner,that there is no chdnce,of being mid led. I was just going thru n was happy to hv spotted all the recipes I long wanted to know. Although I got them frm a friend, yet will try to attempt as it seems much better. Thanks a lot. Can I hv the
    reclpe fr Sausages pls.

    1. Thanks Christine for your lovely words and appreciating my work 🙂 Glad that I can reach out to many and help them cook 🙂 Well, I dont have a Goan sausage recipe as of now 🙂 If I succeed in making them , i will definitely share it with you guys:)

  15. Hi Xanti,

    Thanks for sharing the recipe, super helpful! Please keep sharing 🙂

    I have a quick question – by any chance is it common to have a hint of tang in the recipe? Or would that take it away authenticity from the dish, cause I wouldn’t want to do that to the dish.

    Looking forward to hearing from you!

    1. Hi upasana
      Don’t make the dish tangy . It’s not suppwd to be tangy .
      But squeeze lemon juice over the xacuti curry (the dish ) when served (individual plate ) ,
      Check my Ros Omlette recipe too (Omlette in chicken xacuti curry served with onion and lemon )

  16. Hi Xanti,

    What quantity of xacuti masala powder would I require for 1kg chicken?

    1. Hi umeliana
      Check my recipe for chicken xacuti .
      Or use about 3 tbsp of this xacuti masala for powder for a kg chicken

  17. Hi Xanti. Love your Goan recipes. Do you have the Goan Sambar masala powder recipe which is mainly used for dry prawn curry. Thank you in advance.

    1. Hi Marianne
      Sorry I don’t have recipe for that
      As mostly north Goans make it as it’s used mainly/ mostly by them. And they know how to make it the best.

  18. Love your recipes. If I do not have dagad phool can I omit it or is there a substitute for it. Will the masala be very different without it.

    1. Yes you can omit

  19. I have not got the colour like urs its more like fennel colour I used exactly ur measurements

    Y is fennal seeds soo much in quantity

    1. Hi
      Color will also depend on the color of Kashmiri chilies used , (lighter shade of red or deeper red color chilies)
      You may reduce the fennel seeds if you wish to as that’s the amount I use to make the masala powder.

  20. Hello Xanti,

    Could you please share the recipe for Goan Garam masala?

    1. Hi devika
      I don’t have a recipe for goan garam masala .

  21. Whats the alternative for poppy seeds please as its not available in the gulf.

    1. Skip poppy seeds

  22. What’s the substitute for Dagad Phool?

    1. There is no substitute for spices … you can skip that in a recipe

  23. Hi Xanti
    I always follow your recipes and they turned out perfect every time. Thank you for blogging and sharing the traditional recipes.
    ,🙏

    1. Thank you.

  24. Hi Xanti . Just wanted to ask you your masala recipe for chicken xacuti isn’t the same . You also mentioned it’s used to cook pork etc . I needed to make powder for Goan xacuti as I follow you chicken Xacuti recipe . Just confused is it the Goan xacuti ?

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