Mangalore Style Nurge Gashie Recipe – Spicy Drumstick Curry
Mangalore-style Nurge Gashie is a delicious, spicy drumstick curry that brings the authentic coastal flavors of Karnataka right to your plate. This dish features tender drumsticks cooked in a rich, tangy tamarind gravy, made flavorful with coconut and a blend of aromatic spices. The unique coconut-tamarind paste creates a creamy texture and a delightful tang that perfectly complements the natural taste of drumsticks. This flavorful curry is perfect for a weekend lunch and pairs beautifully with steaming hot rice, soft rotis, or parathas. Let’s dive into how to make this Mangalorean masterpiece!
Cuisine: Mangalorean
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Drumstick | 4, cut into 1-1/2 inch pieces |
| Jaggery | 1 teaspoon, powdered |
| Onion | 1, finely chopped |
| Salt | To taste |
| For the Spice Paste | |
| Fresh Red Chillies | 4 (adjust according to taste) |
| Coriander (Dhania) Seeds | 3 tablespoons |
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| Black Urad Dal (Split) | 1 teaspoon |
| Whole Black Peppercorns | 3/4 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Tamarind Paste | 1 tablespoon |
| Garlic | 4 cloves |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Fresh Coconut (grated) | 1 tablespoon |
| Sesame (Gingelly) Oil | 2 teaspoons |
| For Tempering | |
| Oil | 2 tablespoons |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Black Urad Dal (Split) | 1/2 teaspoon |
| Curry Leaves | 1 sprig |
| For Garnish | |
| Coriander (Dhania) Leaves | As required, finely chopped |
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Servings: 4
Instructions
-
Prepare the Drumsticks:
Begin by pouring 2 cups of water into a deep pan and adding salt. Bring the water to a boil, then add the drumsticks. Let it simmer for about 10 minutes until the drumsticks become tender. Set the drumsticks aside along with the cooking water. This will serve as the base for the curry’s flavor. -
-
Make the Spice Paste:
In a pan, heat a little oil and dry fry the fresh red chillies, coriander seeds, cumin seeds, peppercorns, methi seeds, urad dal, garlic, and tamarind paste. Fry these ingredients until the dal turns golden and the red chillies begin to release their fragrance. Once done, transfer the fried spices into a mixer or grinder, add 1/2 cup of water, and grind everything into a smooth paste. Set aside. -
Temper the Spices:
In a wide pan, heat 2 tablespoons of oil. Add mustard seeds first and let them splutter. Once the mustard seeds crackle, add cumin seeds, black urad dal, and curry leaves. Allow the spices to crackle for a few seconds. -
Cook the Curry:
Add the chopped onion to the tempering and sauté until the onions become soft and golden brown. Next, add the boiled drumsticks along with the water they were cooked in. Add the prepared spice paste, salt, and jaggery to the pan. Mix well and let the curry simmer for 10 minutes on a low flame, allowing all the flavors to meld together. -
Garnish and Serve:
Turn off the heat and garnish the curry with freshly chopped coriander leaves. Mangalore-style Nurge Gashie is now ready to serve!
Serving Suggestions:
Mangalore Nurge Gashie tastes best when served with steaming hot rice. For an authentic Mangalorean lunch experience, pair it with South Indian Kosambari (a fresh salad made with raw mango, cucumber, carrot, and beetroot) and Malnad Special Appe Midi Uppinakayi (a tangy mango pickle) on the side.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Protein | 4g |
| Carbohydrates | 20g |
| Fiber | 4g |
| Fat | 10g |
| Saturated Fat | 1.5g |
| Sodium | 350mg |
| Sugar | 3g |
Tips for the Perfect Nurge Gashie:
- Adjust Spice Levels: Feel free to adjust the quantity of fresh red chillies in the spice paste to suit your desired level of heat.
- Tender Drumsticks: If you find the drumsticks are tough, you can pressure cook them for 3-4 whistles to ensure they are soft and absorb the flavors better.
- Coconut Substitute: If fresh coconut is unavailable, you can use desiccated coconut or coconut milk as a substitute for the paste.
- Spices Balance: Make sure the spices are ground into a smooth paste to ensure a silky, lump-free curry texture.
Enjoy this rich, flavorful Mangalore-style Nurge Gashie, which brings the perfect balance of spicy, tangy, and creamy flavors to your plate!
