This is what the delicious 'purument' in Goa looks like

GT Digital

Masala-filled chillies are dried in the hot summer sun. These have a shelf life of several months and can be consumed for the next one year.

Purument in Goa|Purument|summer|monsoon|summer season | Photo: Asavari Kulkarni

Crispy jackfruit chips are a favourite snack during the monsoons.

Purument in Goa|Purument|summer|monsoon|summer season | Photo: Asavari Kulkarni

Jackfruit papad are dried and stored, and consumed during the upcoming rainy season.

Purument in Goa|Purument|summer|monsoon | Photo: Asavari Kulkarni

In the past, leaves of kumyo (Carrea arboreal), banana and arrum (non-edible arrum leaves) were used for drying fryams, satha (dried jackfruit and mango rolls) and papad.

kumyo|banana|Carrea arboreal | Photo: Asavari Kulkarni

Red chillies and coconuts are dried outdoors. Coconut is used to make oil, and in the earlier days, this oil was commonly used for cooking!

Red chillies|coconuts|purument in Goa|Purument in Goa | Photo: Jyoti Kunkelikar

Fish is the integral part of Goan non-vegetarian cuisine. During the monsoon months, when the availability of fish is reduced, Goans fulfill their love for fish with dried fish or fish pickles.

Purument in Goa|Purument in Goa | Phot: Jyoti Kunkelikar

Ash gourd fryams, locally known as vadyo or sandge, are one of the items of purument.

Purument in Goa|Purument in Goa | Photo: Asavari Kulkarni

Sago fryams, sabudana sandge also form a part of purument.

Purument in Goa|Purument|Goa|summer | Photo: Asavari Kulkarni

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