Gourri

Gourri is a traditional dish originating from the coastal regions of the Indian state of Kerala, particularly associated with the Malabar and Kasaragod districts. It is a flavorful and aromatic preparation that often features a blend of seafood, vegetables, and spices, reflecting the region’s rich culinary heritage. The dish typically includes ingredients such as prawns, mussels, or other seafood, combined with coconut milk, tamarind pulp, mustard seeds, curry leaves, and a variety of spices like black pepper, curry leaves, and asafoetida (hing). The preparation often involves slow-cooking the ingredients in a spiced broth, resulting in a rich, tangy, and slightly spicy sauce.

Gourri is commonly served as a side dish alongside rice, bread, or other Kerala-style meals. It is also a staple in festive occasions and family gatherings, where it is often prepared in large quantities. The dish’s name likely derives from the Malayalam word "gurri," which can refer to a spiced broth or gravy. Variations of Gourri exist across different regions, with some versions incorporating additional ingredients like potatoes, carrots, or even chicken or goat meat in certain areas.

Culturally, Gourri holds significance in Kerala’s culinary traditions, symbolizing the region’s love for seafood and bold flavors. It is often shared among communities, reinforcing social bonds through shared meals. While the exact origins of Gourri are not well-documented, its preparation has been passed down through generations, making it an essential part of Kerala’s gastronomic identity.