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.
Crispy jackfruit chips are a favourite snack during the monsoons.
Jackfruit papad are dried and stored, and consumed during the upcoming rainy season.
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.
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!
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.
Ash gourd fryams, locally known as vadyo or sandge, are one of the items of purument.
Sago fryams, sabudana sandge also form a part of purument.