Goan Style Sangacho Ross Recipe – Traditional Drumstick Curry
Sangacho Ross, a beloved traditional Goan drumstick curry, is a culinary delight that perfectly embodies the simplicity and vibrancy of Goan vegetarian cuisine. This wholesome dish combines the rich creaminess of coconut, the earthy essence of toor dal, and the nutritious goodness of drumsticks. Typically enjoyed on vegetarian days, this curry gets its characteristic tang from kokum or tamarind, the latter being more accessible and used in this version.
Relish the silken texture, aromatic spices, and subtle tanginess of Sangacho Ross paired with plain rice for an authentic Goan meal. Let’s dive into crafting this delicious and hearty curry!
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Arhar Dal (Split Toor Dal) | 5 tablespoons | Soaked for 2 hours to soften |
| Drumstick | 2 | Peeled and cut into 3-inch pieces |
| Onion | 1/2 | Finely chopped |
| Fresh Coconut (Grated) | 4 tablespoons | For the creamy base of the gravy |
| Coriander Seeds | 1 teaspoon | Adds a citrusy warmth to the curry |
| Dry Red Chillies | 2 | Adjust to your preferred spice level |
| Tamarind | Marble-sized ball | Provides a tangy flavor, substitute kokum if preferred |
| Whole Black Peppercorns | 5-6 | Adds mild heat and aroma |
| Turmeric Powder (Haldi) | 1 teaspoon | For color and earthy undertones |
Nutritional Information (Per Serving)
| Nutrient | Amount | Daily Value (% DV) |
|---|---|---|
| Calories | 165 kcal | 8% |
| Protein | 6 g | 12% |
| Fat | 7 g | 11% |
| Carbohydrates | 19 g | 6% |
| Fiber | 5 g | 20% |
| Sodium | 150 mg | 6% |
| Potassium | 350 mg | 10% |
Preparation and Cooking Time
| Step | Time (Minutes) |
|---|---|
| Preparation Time | 10 |
| Cooking Time | 30 |
| Total Time | 40 |
Instructions
1. Prepare the Dal
- Rinse the arhar dal thoroughly and soak it in water for 2 hours.
- Pressure cook the dal along with chopped onion until the dal is soft and mushy. Set aside.
2. Prepare the Drumsticks
- Peel the drumsticks and cut them into 3-inch pieces.
- Place them in a pot of water and bring to a boil.
- Cook for 5-6 minutes until slightly tender. Turn off the heat, drain, and reserve both the drumsticks and the cooking water.
3. Grind the Masala
- In a blender, combine grated coconut, coriander seeds, dry red chillies, tamarind, black peppercorns, and turmeric powder.
- Add half a cup of water and grind into a smooth paste.
4. Cook the Curry
- Heat a saucepan over medium heat and add the cooked dal.
- Stir in the freshly ground masala and mix well.
- Add the boiled drumsticks to the saucepan.
5. Adjust Consistency
- Depending on the desired thickness of the curry, add water. You can use the reserved drumstick cooking water for enhanced flavor.
6. Simmer and Season
- Bring the curry to a gentle boil and let it simmer for 10-15 minutes.
- Ensure the masalas are well-cooked and no raw smell remains.
- Add salt to taste and stir well.
7. Serve
- Sangacho Ross is best enjoyed hot with plain rice. For a traditional Goan meal, pair it with Aavryachi Bhaji (Spinach Stir Fry) or Maskachi Bhaji (Pumpkin Stir Fry).
Pro Tips for the Perfect Sangacho Ross
- Kokum vs. Tamarind: While tamarind is more commonly available, kokum lends a unique flavor typical of Goan cuisine. If you have kokum, soak 2-3 pieces in warm water and use it as a substitute for tamarind.
- Consistency Matters: The curry can be thick or soupy, depending on preference. Adjust the water quantity accordingly.
- Enhanced Aromatics: Lightly roast the coriander seeds and peppercorns before grinding for a deeper aroma.
Sangacho Ross is a celebration of Goan culinary traditions, o
