I know of two people whose xacuti masala turned out just right. One was my dad and the other Aunt Aida (Terezinha) . Both of them handpicked the spices without any measures and always got it right. Their xacuti curries tasted the yummiest. So, when aunt Aida came visiting, I asked her to pick out the spices. I measured the quantities and put it on the blog for you to use. So here is how to prepare Tia Terezinha’s Xacuti Powder. Thankyou auntie.
- Red Chillies [Bedgi] (deseeded) – 25
- Corriander Seeds – 2 tbsp.
- Black Pepper Corns – 50
- Cloves – 24
- Cinnamon – 4 inch
- Green Cardamom – 05
- Poppy Seeds – 2 tsp.
- Cumin Seeds – ½ tsp.
- Aniseed – 1 tsp.
- Mace – 1 floret
- Star Anise (remove the seeds) – 1 flower
- Nutmeg – ¼ piece
- Black Stone Flower [Dagad / Pathar Phool] – 1
Step 1: Take a heavy bottomed pan / iron pan (kadai) and roast the dried red chillies on low heat till they are crisp. Keep turning them around so that they do not burn. Set aside in a plate.
Step 2: Next dry roast the corriander seeds till fragrant and till it changes colour. Transfer to the plate.
Step 3: Put all the remaining spices in the pan except the poppy seeds and dry roast them till fragrant and transfer.
Step 4: Finally roast the poppy seeds for a minute or two. Transfer to the plate and let all the spices cool down completely.
Step 5: Grind all the roasted ingredients to a fine powder and store in a sterile glass jar for future use.
- If you are going to make large quantities of the masala, you will have to roast each spice separately.
I wish I could note down daddy’s xacuti ingredients but he had an untimely departure. We just mourned his 6th death anniversary on 11th June. We miss him.