“Duddhe Ghire Loshne’ Gooli (Pumpkin Pith Garlic Chutney)” … gooli is a chutney with coarse consistency that can be rolled to a ball (as goes the name gooli in konkani) … there are plenty varieties of combination including different ingredients in which these can be prepared to be served with rice, dosa, idly etc. however the most delicious combo is when served with ukde tandla pejja (red boiled rice/ kerala matta rice porridge) topped with a generous helping of homemade cow’s ghee … definitely a soul food … Yummilicious …
** I have always been fascinated by the diversity in food patterns all across the Country. Many a times I come across similar dishes with difference in names as per its region and it sets my mind thinking. Gooli is one such chutney I came across a few decades back referred to as chammanti in the state of Kerala and a few other references in other parts of country, but prepared it was by almost all communities.
** Each one follows their own pattern/ recipe when it comes to preparing dishes as per the community/ region and availability of ingredients there. However I must mention that the taste of gooli/ chutney lies in being ground to coarse well combined texture. We from GSB Konkani Saraswat Community are all for no wastage of food and use them promptly preparing various types of tasty dishes using the them.
** Most of the time we chuck out inner pith (ghire), seeds and the outer thick skin of veggies considering it to be a waste. However, it is not so, there are plenty of dishes that can be prepared with the otherwise thought to be waste veggies/ fruits and our ancestors have always been doing so though it is recently that we come across several posts claiming to do it and we realize that our mother and granny always did it.
** Without running into talks on wastage of food which I am sure all round the world people are now aware of, after the drastic situation faced due to covid let me assure you that these are safe and filled with plenty of nutrients which is lacking in our consumption of food these days. Remember food used/ saved is food earned and we should be thankful to nature that we have plenty of choice and should do so accordingly.
** All said and done, it is always a joy to note the changing pattern in cooking dishes all round the world, without wasting food. The skin portion and the inner seed portion of both veggies and fruits are loaded with health promoting ingredients which we discard ignorantly. The next time you do so, think about it, browse for recipes on net and try them out and start on the journey of a healthy lifestyle for you and your family.
** I have shared plenty of gooli/chutney recipe and sure to share more as we love it combined with pejja/ rice porridge. This time I have tried with duddhe ghire/ inner pith of yellow pumpkin. I am sharing common link to gooli/ chutney recipe at the bottom of this recipe for more. By the way here I have not used the inner seeds, but kept them aside as they can be also prepared into something tasty which I will post later.
** Here is my simple- delicious recipe for “Duddhe Ghire Loshne’ Gooli (Pumpkin Pith Garlic Chutney)” … my style …
** Ingredients :
Duddhe Gire/ Inner Pith of Yellow Pumpkin : 2 cups
Soyi/ Coconut/ Nariyal : 2 cups finely grated.
Losun/ Garlic/ Lehsun/ Belluli : 10-12 (large sized)
Kashmiri Red Chilly Powder/ Mirsange Pitti/ Mirchi Tikkat/ Menasina Hudi : 1-2 tblsp
Chinchama/ Tamarind/ Imly/ Hunase Hannu : 1 tblsp or marble sized ball
Chilli Flakes/ Coarsely ground Dry Red Chilly : 1 tblsp (Optional).
Kala Namak or any Salt to taste
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2 tblsp.
** Here I have used about 2 cups of duddhe gire/ inner pith of yellow pumpkin (the flesh portion attached to the seeds within). Just separate the seeds and chop them roughly to small pieces, wash and put in a colander to drain excess water. We need to remove as much water as possible.
** Heat coconut oil in a thick bottomed pan/ kadai, when hot add peeled and chopped garlic and fry until they turn light brown in colour.
** Note : I have used coconut oil/ narlel tela for this recipe for best results as it brings out the best of aroma to the dish, however you can use any.
** Add grated coconut and continue frying until well roasted and the color changes slightly only, do not brown it or burn it.
** Now add in kashmiri red chilly powder and a marble sized piece of tamarind, mix well and further fry for just a minute only.
** Immediately remove and add this into a mixer grinder along with kala namak and leave it aside to cool to room temperature.
** Note : I have used Kala Namak/ Rock salt for this recipe for best results as it imparts lovely taste to chutney dishes, however you can use any.
** In the same pan add in the prepared and kept to drain duddhe ghire/ pumpkin pith and cook on medium heat WITHOUT ADDING WATER on open flame stirring often until it gets soft cooked and done, without trace of water.
** This will take some time and need attention to avoid the pumpkin sticking to the kadai if cooking on medium- high heat. Here we need to evaporate the water left out of the pumpkin when being cooked to prepare perfect ball consistency gooli/ chutney, so be careful and please do not add any water.
** When cooked and done without trace of water, remove and cool. Now add it to the ingredients in mixer grinder and once again WITHOUT ADDING WATER grind to a coarse, yet well crushed and combined gooli/ chutney consistency mixing it well in between and grinding in intervals to get perfectly done.
** You will get a coarse textured chutney when done properly. Remove immediately and add the ground gooli/ chutney into a bowl. If desired add chilli flakes (optional), mix well and put it into a airtight container till time to be served.
** “Duddhe Ghire Loshne’ Gooli (Pumpkin Pith Garlic Chutney)” is done and ready to be served. Though this chutney tastes great served with plain rice, dosa, idly, roti, parathas in my home we love to savor this chutney with ukde sheetHa pejja (kerala matta red boiled rice porridge). One of the best dishes with the otherwise considered waste from yellow pumpkin veggie, try it, your family is sure to love it.
** I have used yellow pumpkin ghire/ pith for this recipe, however you can use red pumpkin or any other variety ones available in your vicinity too. Do not discard the outer thick skin or the inner seeds, both of them can be prepared into wonderful dishes, which I will share as soon as possible, till then enjoy this one with family and friends.
** Note : In case you prefer to have a thick paste consistency chutney and do not want it to have the gooli/ ball consistency then you can do so by remove the pumpkin when it is just about cooked without thickening it to a puree texture. The same should be added to the ingredients and all ground together to smooth consistency and its done. However, this recipe is all about chutney gooli which as I mentioned is a coarsely textured ball consistency dish and do try it once in the same way before you try it any other way. I will soon add the smoother textured chutney preparation too.
** Sharing below a common link to all “Gooli/ Chutney” recipes shared in the Blog, please browse through and try them out as and when time permits ….
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