🍄 Goan Alami Recipe | Traditional Wild Mushroom Curry (Monsoon Special)

🍄 Goan Alami Recipe | Traditional Wild Mushroom Curry (Monsoon Special)

A rich, traditional curry with earthy mushrooms, coconut, and spices

📝 About the Recipe

Mushrooms are a beloved delicacy in Goan cuisine, and come in two main types:

• Market Mushrooms: These are the regular button mushrooms available year-round in packets, cultivated on mushroom farms. They're convenient, clean, and easy to cook.

• Wild Mushrooms: Also called Alami, these grow naturally in the forests of Goa during the monsoon season — especially around Shravan month. Though they require extra effort to clean (being muddy and delicate), their unique taste is unmatched.

🍛 About Mushroom Xacuti

One of Goa’s most flavorful dishes, Mushroom Xacuti (pronounced sha-koo-tee) is a spicy coconut-based curry traditionally made with wild mushrooms. It’s rich, aromatic, and deeply satisfying — a dish that rewards the effort it takes to clean and prepare the ingredients.

If you're short on time or mushrooms, you can also try my simple Goan Mushroom Fry – a quick and tasty alternative.

📌 Servings: 3–4
⏱️ Cooking Time: 35–40 minutes
👩‍🍳 Author: Puja Raghuvir Naik

🧂 Ingredients

• 20–30 button mushrooms (or wild mushrooms if available)
• 1 large onion (chopped)
• 1 small tomato (chopped)
• 1 cup freshly grated coconut
• 1 tsp chili powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• 1 tamarind ball (about 1 inch)
• Salt to taste
• 1–2 tsp oil

🍳 Method

1. Prep the Mushrooms

• Wash the mushrooms gently with water.
• Wipe each one with a clean, damp cloth.
• Cut into halves and keep aside.

2. Prepare the Masala Paste

• In a pan, heat 1 tsp oil.
• Add chopped onions and fry until golden brown.
• Add grated coconut and sauté until golden and aromatic.
• Switch off the heat. Stir in the chili powder, coriander powder, and turmeric powder (if using whole spices like dry red chilies or coriander seeds, roast them first).
• Let the mixture cool, then grind with tamarind and water to form a smooth, thin paste.

3. Cook the Xacuti

• In a kadai or deep pan, heat 1 tsp oil.
• Sauté onions and mushrooms together.
• Add chopped tomato and salt. Cook until mushrooms start releasing water and become soft.
• Add the prepared xacuti masala paste.
• Stir well, bring to a boil, and simmer until the curry thickens and the mushrooms are cooked through.
• Add garam masala at the end and stir.

Link this recipe to other Goan or mushroom dishes for better engagement:
🍄 Goan Mushroom Fry
🌱 Gosalechi Bhaji (Ridge Gourd)

🍽️ Serving Suggestions

• Serve hot with Goan rice, chapati, or poee (Goan bread)
  
• Pairs wonderfully with pickle and salad for a full Goan thali experience

🌿 Tips & Notes

✅ For a richer taste, use wild mushrooms during monsoon
✅ Always clean mushrooms thoroughly, especially wild ones
✅ Add a pinch of jaggery for a sweet-spicy balance

💬 Have you tasted Alami in Goa? Tell us your favorite way to cook it!
📌 Save this seasonal recipe to your Monsoon Recipes or Goan Cuisine board!

If you loved this recipe or tried it at home, don’t forget to comment below, like, or subscribe to my blog for more Goan traditional dishes! 👇