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Goa has sun, sand, a beach, and—most importantly—good food, all the hallmarks of a popular vacation spot. One of the main attractions for travellers visiting this magnificent state is the authentic Goan cuisine. It's sassy, has personality, and is quite addictive!
Due to the rich and varied cultural legacy of Goa, the cuisine is very different from that of other areas. Usali is also prepared differently in Goa. One is that they combine veggies and pulses. The usali includes boiling sweet potatoes or potatoes but lacks garlic and onions. This entire combination gives the Goan Usali its unique flavour.
Typically, a few spices and pulses are cooked together to make this delicious Indian stew. Whatever is available determines what to add to the cooking pot. Bamboo shoots and jackfruit seeds that have been crushed are among the choices. Banana blooms, breadfruit, unripe bananas, or tubers can all be included. You can use sweet potato, elephant foot (suran), and Asian yam as tubers. The native kadoo and nice karande, bitter and sweet tubers are also used. Moong is often consumed in Goa since it is easy to digest. The entire meal is extremely popular in the month of Shravan, when the majority of Hindus avoid eggs, chicken, and seafood.
However, there isn't any onion or garlic added. Goans are quite rigid in this regard. For vegetarian days, there are special dishes, knives, etc. Mooga Kann, Vegan Dessert, Goan Style Potato Sukhi Bhaji Recipe, and Banana Preserve are a few of the popular Shivrak or vegetarian recipes.
Here is the recipe for Goan Usali
Ingredients: 1 cup moong sprouts, 2 potato, 3 tbsp oil , 1 tsp mustard seeds or cumin, 1 tsp powdered asafetida, 1 green pepper, 8-10 curry leaves, 1 tsp powdered turmeric, 1 tsp red chilli flakes, 2 tomato pulp, 1 tbsp jaggery, 1 tsp roasted pepper, 1 clove, 1tsp coriander powder, 1 tsp cayenne powder, salt as per taste.
Method:
Grind the cloves and pepper coarsely. Peel and chop the potato as you wait. Heat oil in a kadhai or wok. Add the asafoetida, cumin, and mustard. Let them sizzle. Stir in the curry leaves and green chilies after adding them. Stir in the potatoes before adding the sprouts of moong.
Add the red chilli powder and turmeric. Be sure to thoroughly combine. On a medium temperature, cook with a cover for approximately five minutes.
Add salt, jaggery, and tamarind pulp. Water should be added, then well combined. Cook for five minutes over a medium flame.
If more water is required to thoroughly cook the mixture, add it. Reduce the flame once the water has reached a boil.
Add the ground cloves, coriander, and cumin seeds, as well as the pepper. The kitchen will be filled with the aroma of usali. Turn off the burner after checking the seasonings. Allow the flavours to meld while keeping covered.
In Goa, usali is typically consumed as a dry meal. If you want, you can add some water to the gravy.
