Maddechi Xacuti (Colocasia root Curry)

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Maddi or colocasia roots are seasonally available in Goa. Xacuti is a Goan spicy dish. It is a coconut and onion based curry with varied spices. The curry paste can also be used for mushrooms, soya chunks and cauliflower. Maddi is normally shallow fried and served as a side dish. It is used in curries too.

Maddechi Xacuti (Colocasia root Curry)

Maddechi Xacuti (Colocasia root Curry)

Recipe by Ushakal GroupCourse: Main Course, BreakfastCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes

Ingredients

  • For Maddechi Xacuti:

  • Maddi – 3/4 of a small maddi

  • Onion (chopped) – 1 large

  • Xacuti paste:

  • Refined Oil – 2 to 3 tbsp

  • Coriander leaves – for garnishing

  • Sugar – 1/3 tsp (optional)

  • Salt to taste

  • For the Marinade:

  • Green chili – 1

  • Coriander leaves – handful

  • Garlic – 8 cloves

  • Ginger – 1/2″ piece

  • Yogurt – 1 tbsp

  • Turmeric powder – 1/4 tsp

  • Salt – 1/2 to 3/4 tsp

  • For the Xacuti paste:

  • Coconut (scrapped) – 1 1/2 cup

  • Onion (sliced) – 1 medium

  • Cloves – 4

  • Star anise (seeds removed) – 3 petals

  • Cinnamon – 1/2″ stick

  • Peppercorns – 6 to 8

  • Green + Black cardamom – 3 + 3 seeds

  • Nutmeg – a tiny piece

  • Mace – 2 thin petals

  • Fennel seeds – 1/4 tsp

  • Poppy seeds – 1/3 tsp

  • Cumin seeds – a pinch

  • Coriander seeds – 3/4 tsp

  • Kashmiri mirchi – 1

  • Byadagi mirchi / any other red chili – 1 to 2 or as per your requirement

  • Turmeric powder – 1/4 tsp

  • Tamarind – half a marble sized ball

  • Oil (preferably coconut oil) – 2 tbsp

Directions

  • For the Marinade:
  • Grind green chili, coriander leaves, ginger and garlic to a fine paste without water or by adding a spoonful of water.
  • Combine it with yogurt, turmeric powder and salt.
  • For making Xacuti paste:
  • Heat oil in a kadai.
  • Fry spices numbering 3 to 12 till they give out aroma, take them out. In the same oil fry red chilies and at last coriander seeds. Take them out.
  • In the same oil fry onion till golden brown, add coconut and stir fry till coconut turns slightly brown (flame should me low to medium).
  • Grind all the ingredients including tamarind and turmeric powder to a fine paste by adding sufficient water.
  • For making Maddechi Xacuti:
  • Wash maddi and let it dry completely. Discard one end. Slice 3/4 of it (1/2″ thickness). Remaining 1/4 could be refrigerated for some other preparation, but discard the other end while using it later. Peel the slices and cube them. You require 3 1/2 cups of cubes. Immerse them in a bowl of water. Wash them 3 to 4 times and drain. You may use hand gloves, as it may cause itching.
  • Combine with the marinade and rest it for at least half an hour.
  • Heat oil in a pan and stir fry onion till it softens.
  • Add marinated maddi and stir fry for a min.
  • Cook it covered on low flame without adding water. Turn it occasionally. Do not overcook. (The cooking time may vary from maddi to maddi, but approximately 20 to 25 min would be required.)
  • When maddi is cooked, add 2 to 3 cups of water and stir well. Bring it to boil. Simmer for a minute.
  • Add xacuti paste, salt and sugar, stir well.
  • Simmer for 3 to 5 min.
  • Garnish with coriander leaves.
  • Serve hot with pav, bread or rice.

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