Kongya Kismoor (Field Snails)
Introduction
‘Kongyachikismur’is a cherished dish among the tribal communities of Goa, reflecting their connection with nature and their resourceful use of indigenous ingredients. The preparation involves a harmonious blend of spices, coconut, and other local flavors that elevate the humble snails into a delicious and aromatic delicacy.Konge arefreshwater shells that are available during the Monsoon season from June to July. While interacting with tribal people, we noted that there is a decrease in the population of Konge. Before preparation of ‘kongyachikismur’,‘konge’ are collected 1 week before because they have to be kept idlefor a minimum of 5-6 days to clear saliva produced by konge.
- Serves: 1 People
- Prep Time: 30min
- Cooking: 2hr
- Difficulties: supereasy
Ingredients
For Cooking
- 500g fresh ‘Konge’ (field snails)
- 1 cup grated coconut
- 1 bowl soaked ‘vatana’ (chaney)
- 1 onion, finely chopped
- 2-3 green chilies, slit lengthwise
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 2-3dried kokum
- 1 tsp home made garam masala
- Salt to taste
For Dressing
Nutritional Information
Procedure
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Cleaning the Snails: Rinse the Konge thoroughly in water, removing any dirt or debris.
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Cooking the Snails: In a cooking vessel,add some water and boil the cleaned snails with a pinch ofsalt until they are tender. Drain and set aside.
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Preparing the kismur: First, in a cooking vessel, add 2 cups of water withsoaked chana and keep in mud chulhato cook for 10 min on a medium flame.
-After that add chopped onions, grated coconut and green chilies and keep for a couple of minutes.
-Add boiled snails and stir occasionally. -
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Adding Spices: Add turmeric powder, red chili powder,and garam masala spices.
– Add salt as per the taste
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Serve hot with steamed rice or Goan bread like ‘poi’ or ‘bhakari’
