Ghari

Ghari is a traditional savoury delicacy prepared by the Gowda Saraswatha Brahmin (GSB) community, especially during Shraddha-the annual death anniversary ritual observed to honour and remember ancestors. Deeply rooted in Konkani culture, ghari is always made alongside its sweet companion, Umbari, forming the sacred duo known as “Ghari–Umbari”, symbolising the balance of taste and the completeness of ritual.

Ghari is made from urad dal (black gram). The dal is soaked for 4 to 5 hours, then crushed coarsely without adding water. This no-water method is essential to get the right texture-thick, grainy, and firm enough to hold shape. To this, a simple mix of cumin seeds, turmeric powder, and salt is added. The batter is mixed thoroughly by hand, without grinding it smooth, and shaped into small balls.

These balls are then deep-fried in hot oil until golden and crisp on the outside, soft and mildly spiced inside. The flavour is minimal yet earthy, in keeping with the sattvic (pure) nature of Shraddha offerings-no onions, garlic, pepper, or intense spices are used.

Alongside ghari is served Umbari, a sweet dish made with rice. Though recipes may vary slightly across families, Umbari typically involves soaked rice that’s ground and mixed with jaggery, sometimes with a touch of coconut or cardamom, shaped into small balls and then steamed or fried. Together, ghari and umbari form a pair-savoury and sweet, earth and offering, deeply symbolic in ritual meals.

These dishes are not part of everyday cooking. They are made with devotion, as part of ancestral remembrance, following customs passed down through generations. The entire preparation is performed with purity-often cooked in separate vessels, with prayers or mantras chanted in the background.For many GSB households, Ghari–Umbari is more than a recipe-it is a sacred tradition, evoking the memory of elders, the silence of ritual, and the comforting aroma of simple, meaningful food.

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Ghari

Author: Ushadevi Cooking Method: Frying Cuisine: Kerala Courses: Snacks, Starters, Vegetarian

Difficulty: Beginner Prep Time 4 hrs Cook Time 10 mins Total Time 4 hrs 10 mins

Servings: 30

Best Season: Suitable throughout the year, Rain, Winter

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup Urad dal
• 2 teaspoon Cumin seeds
• 2 spring Curry leaves
• ¹⁄₄ teaspoon Turmeric powder
• ¹⁄₂ teaspoon Salt
• Oil for frying

Instructions

1. Ghari is made with urad dal and traditionally prepared only on special occasions like Shraddha (death anniversary) by Konkani Brahmins (Gowda Saraswat Brahmins).
2. First, soak the urad dal for at least 4 hours or overnight.
3. Drain the water completely.
4. Crush the urad dal along with cumin seeds, turmeric powder, and enough salt to form a coarse paste-no need to grind it into a smooth batter.
5. From the dough, make small balls using your hands.
6. Heat oil in a pan and deep-fry each ball until golden and crisp.