The Goan kitchens have storage shelves where provisions are packed for the year round, sun or rain. Purumet (also spelt as purumeth) is one such practice that showcases the wisdom and foresight of Goan households. Started decades before supermarkets and online grocery deliveries, Purumet was a necessity for Goans, especially in villages where markets were not easily accessible. Even today, many Goan households continue this practice, keeping alive a tradition that blends culinary heritage with practical sustainability.
Purumet is a practice of stocking up essential dry provisions for the entire year. It begins at the onset of summer, around March or April, when the weather is hot and dry, ideal for preserving and storing food items. This is the time when Goan families, particularly the women, engage in buying, drying, and preparing various foodstuffs that will sustain them through the monsoons and beyond.
Since Goa receives heavy rainfall between June and September, many food items like fresh fish or other culinary essentials become scarce or difficult to procure. Purumet ensures that every household is well-stocked before the rains arrive, making it possible to prepare authentic Goan meals without disruption with access to their favourite ingredients even when seasonal availability fluctuates.
A typical Goan Purumet includes a variety of food items, mostly dry and non-perishable, ensuring they remain usable for months. Goan cuisine heavily relies on different varieties of chillies to add spice and depth to dishes. The local varieties of chillies are sun-dried and stored in airtight containers, sometimes powdered. Turmeric is also stores whole and in powder form.
Kokum Agal (essence) or dry solas is a souring agent used in curries, especially in Goan fish and coconut-based dishes. Vadiyo, small, sun-dried lentil cakes, mixed with spices and pumpkin or ash gourd go with the meals as crunchy delights when fried or used to make curry.
Fish is an integral part of Goan cuisine, but the monsoon makes fresh fish scarce due to rough seas and a fishing ban. To prepare for this, families buy fresh fish in bulk—such as mackerels, prawns, and Bombay ducks—and sun-dry them for storage. Dried fish is later used to make delicious pickles, curries, or stir-fried delicacies.
Homemade pickles, ranging from mango, lime, prawn and other fishes are prepared in advance and preserved in oil and spices to last for months. Traditional Goan papads made from rice flour, urad dal, or jackfruit, spiced and sun-dried are stored in large quantities and fried as accompaniments to rice-based meals. Spices and masalas like Xacuti masala, Recheado masala, and Vindaloo spice blends are prepared, dried, and stored in airtight containers.
Lentils, rice, wheat, and other staples are bought in bulk and stored properly to prevent moisture damage. Traditional Goan rice varieties like Ukdo (red parboiled rice) and Jiresal are often part of the Purumet stock. Sea salt is also stored.
Homemade sweets including sweet lemon and mango pickles, fruit jams like pineapple, mango, guava, jellies and marmalades, squashes and essences, mango and jackfruit saath, fruit wines, vinegars and sharbats are stored.
The Purumet system is more than just a food preservation technique—it is a cultural practice that brings families together. The process of selecting, drying, and storing food is often a communal effort, with older generations passing down knowledge to the younger ones. In Goan villages, it is common to see women gathered in courtyards, preparing papads or stringing fish for drying, while sharing stories and traditional wisdom. Moreover, the practice is deeply rooted in sustainability. Goans have long relied on natural preservation methods—sun-drying, pickling, and spice-infused curing—to keep their food fresh without artificial preservatives. In an era where food wastage is a growing concern, Purumet stands as a testament to resourcefulness.
Despite the convenience of supermarkets and refrigeration, many Goan families continue the Purumet tradition. Even in urban areas, people make an effort to source their yearly stock from local markets or family-owned farms. This is particularly important for Goans living abroad, who often carry their Purumet essentials back with them to ensure they have a taste of home wherever they go. Additionally, the rising trend of organic and homemade food has renewed interest in traditional preservation techniques. Many people now prefer homemade papads, pickles, and dried fish over commercially processed alternatives, appreciating their authenticity and lack of preservatives.
The Purumet system is an integral part of Goan heritage, reflecting the community’s deep connection with food, family, and nature. It is a practice that not only ensures food security but also strengthens cultural bonds and encourages sustainable living. As Goa modernises, some aspects of Purumet may evolve, but its essence will always remain—reminding Goans of their roots, their resilience, and the simple joys of preparing for the seasons ahead. Whether in a traditional village home or a modern city apartment, the spirit of Purumet continues to thrive, preserving the flavors and traditions of Goa for generations to come.
(The writer, a BSc in Agriculture, is a NABARD awardee ‘Women Achiever’ and proprietor at Priyanka Gardening Services, as well as an expert in organic agriculture and food landscaping)
