Nevryo (Kottyatalyo)

Introduction
Nevro is a popular dish prepared in Goa. It is a sweet andsteam-boiled dish which is preparedespeciallyduring chavath (GaneshChaturthi), marriage especially“Aponne” (both the house of family members go to each other’s house to call the newly married girl). These are sweet dumplings made ofgavti surey tandulache pit (rice flour)and furtherstuffed with coconut and jaggery.

Additional Information
Nevryo is made of rice flour and it is prepared on a coconut shell. First, the coconut pulp is grated from the shell, and the outer and inner layers of shell are cleanedsmoothly and used to make nevryo. Nevryo can be boiled on steam and also roasted on charcoal.

Serves: 1 People
Prep Time: 30min
Cooking: 2hr
Difficulties: supereasy

Ingredients

Adjust Servings

For Cooking

4Kgs Gavati suray tandul (unparboiled rice)- 3 atiye(1 ½ kg)
4Kgs Nalla cottyo (Coconut shell)- 1-2 it depends on gathering women
4Kgs God (Jaggery)- 4 handful (1 ½ kg)
4Kgs Nall (Coconut) – 2
4Kgs Udok (Water) – 4 pot

For Dressing

Nutritional Information

Procedure

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First take a coconut shell and remove the upper parts of the waste and clean it
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Wash rice anddry for at least 5 hours
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Make flour with traditional equipment called Datemi.e., grinding stone
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Keep water to boil for mounding
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After mounding, take a small round shaped flour or “ Pitacho Gullo” along with dry flour
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Then placePitacho Gullo in the shell and make a round shape with the help of both thumbs. Once the flour is the same size as the shell, called “Challi”, place it aside
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Make chunn with grated coconut and jaggery
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On the Challi, applyChunnand pack its sides properly with the help of water.
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Then take “Kopro” (it is a vessel used for boiling bhakri) and fill it halfway with water, keep banana leaveson top andplaceNevroand cook for 30 minutes
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Let the color of Nevro change to brown color
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The Nevryo are now ready to eat

Nevryo (Kottyatalyo)

Ingredients

For Cooking

For Dressing

Nutritional Information

Procedure

First take a coconut shell and remove the upper parts of the waste and clean it

Wash rice anddry for at least 5 hours

Make flour with traditional equipment called Datemi.e., grinding stone

Keep water to boil for mounding

After mounding, take a small round shaped flour or “ Pitacho Gullo” along with dry flour

Then placePitacho Gullo in the shell and make a round shape with the help of both thumbs. Once the flour is the same size as the shell, called “Challi”, place it aside

Make chunn with grated coconut and jaggery

On the Challi, applyChunnand pack its sides properly with the help of water.

Then take “Kopro” (it is a vessel used for boiling bhakri) and fill it halfway with water, keep banana leaveson top andplaceNevroand cook for 30 minutes

Let the color of Nevro change to brown color

The Nevryo are now ready to eat

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