Monsoon in Goa is a beautiful time. While the beach shacks may be closed, every home in Goa turns into a space which celebrates the monsoon-special produce this state produces. So, while you may head straight for seafood, feni and other delicacies when you visit Goa during other seasons, monsoon is the time to give the region’s monsoon-special ingredients and dishes a try.
The local dishes cooked up in Goa during monsoon not only reflect the state’s Portuguese heritage but also that of the Konkan region. So, some of the Goan monsoon-special delicacies might even be those that you come across in Maharashtrian and Karnataka households during this season. On the other hand, a few preparations are indeed unique to Goa and the best way to taste them is to head to restaurants that serve authentic Goan food cooked with seasonal ingredients.
And the other way to get a true taste of Goan monsoons is to source the ingredients and give these rare but delicious dishes a try at home. It is important to note here that though these Goan dishes are rare or less known themselves, some of the ingredients are available in other parts of the country as well. Wondering what these ingredients and dishes are? Here is a list of eight incredibly delicious, lesser-known monsoon delicacies from Goa.
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Taikilo Bhaji
A Goan Saraswat dish, Taikilo Bhaji is a simple stir-fried dish made with Cassia Tora vegetable, garlic and a few spices. Taikilo is commonly found in the forest and hilly areas of Goa and needs to be foraged properly. One of the most nutrient-dense green vegetables, Taikilo is bound to give your immune system a good boost. Though picking the tender leaves of the dish is a bit cumbersome, the greens cook very fast and can be eaten with fresh rotis.
Dry Mackerel Kismoor
Also known as Sukhya Bangdhyanchi Kismur, this Goan dish is made with protein-rich dry mackerels and is a local favourtie during monsoons. The dry mackerels are shredded and then stir-fried with chopped onions, green chillies, turmeric powder, red chilli, tamarind paste, salt and dessicated coconut. The smell and taste of dry mackerel can be an acquired taste for many, but this dish is a must-have.
Patoleo
A Konkani sweet treat, Patoleo is prepared not only during monsoon but also for festivities like Ganesh Chaturthi. A steamed delicacy, Patoleo consists of a sweet and aromatic filling made from grated coconut, jaggery, and spices, wrapped in turmeric or banana leaves. The mixture is then steamed to create a soft and luscious texture.
Olmi Mushroom Xacuti
Goa, during monsoons, is home to many mushroom varieties including olmi, toshali, chochyali, shiti, shringar and shendari. Olmi, being one of the most popular of these monsoon mushrooms, is cooked in the form of Xacuti across Goan homes. Cooked in a rich and spicy coconut-based gravy, seasoned with an array of roasted spices like red chilies, coriander seeds, cumin, this Xacuti variety is a must have.
Kille Bhaji
This incredibly savoury and pungent Goan monsoon specialty features tender bamboo shoots cooked in a coconut gravy. The tender bamboo shoots are chopped as finely as possible, soaked in water overnight, boiled and then used for this recipe. The bamboo shoots are then cooked with onion, turmeric, red chilli powder and vatana or soaked white peas. The gravy is finished with coconut for that signature Goan flavour.
Tausali
Also known as Cucumber Cake, this one is a unique and refreshing dessert from Goa and is cooked during festivities too. Tausali is made with grated cucumber, grated coconut, rice flour, jaggery (or sugar), and fragrant spices like cardamom. The mixture is steamed to create a soft and spongy texture. Goan Tausali offers a delightful blend of flavors, with the natural sweetness of cucumber and coconut complemented by the aromatic spices.
Akurache Bhaji
Akur is an edible fern native to Goa during monsoons and this dish combines it with coconut, spices and tamarind. Sometimes, even prawns are added to give the dish more body. Spices like red chilies, star anise, cumin, nutmeg, garlic, mace and cloves are roasted and ground to a paste. Then the fern, prawns and coconut are cooked with onions and the spice blend to create a spicy gravy dish.
Aluwadi
Also known as Aluchi Vadi, this fried snack is made with colocasia leaves and is popular across the Konkan region. To make this dish, the colocasia leaves are coated with a spiced chickpea flour mixture, rolled into tight cylinders, and then steamed. The steamed Aluwadi is then cut into slices which are fried with sesame seeds and curry leaves. A popular teatime snack, this Goan dish is perfect for monsoons.