Goan Style Sangacho Ross – Drumstick Curry Recipe
A delightful Goan dish featuring drumsticks in a flavorful spiced gravy served with rice for a fulfilling meal.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 2
Cuisine: Goan
Course: Lunch/Dinner
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 5 tablespoons |
| Drumsticks (Moringa) | 2 medium-sized |
| Onion (chopped) | 1/2 onion |
| Fresh coconut (grated) | 4 tablespoons |
| Coriander seeds (Dhania) | 1 teaspoon |
| Dry red chillies | 2 (adjust to spice preference) |
| Tamarind (small marble-sized ball) | 1 |
| Whole black peppercorns | 5-6 whole |
| Turmeric powder (Haldi) | 1 teaspoon |
Instructions
-
Soak and Cook the Toor Dal:
Begin by soaking the toor dal (split toor dal) in water for about 2 hours to soften it. Once soaked, transfer the dal to a pressure cooker. Add the chopped onion and a pinch of turmeric powder. Cook under pressure for 3-4 whistles until the dal is soft and mushy. Set aside. -
Prepare the Drumsticks:
Peel the drumsticks and cut them into 3-inch pieces. Place the drumstick pieces into a pot of water and bring to a boil over medium heat. Allow the drumsticks to cook for about 5-6 minutes until they are tender but still hold their shape. Turn off the heat, drain the water, and set the drumsticks aside. Keep the water used to cook the drumsticks, as you may need it for the curry later. -
Grind the Masala:
In a small blender or stone grinder, combine the grated coconut, coriander seeds, dry red chillies, tamarind, black peppercorns, and a little water (around 1/2 cup). Grind this mixture into a smooth, aromatic paste. This masala will form the base for the gravy. -
Cook the Drumstick Curry:
In a large saucepan, add the cooked toor dal and the ground masala paste. Stir to combine. Add the boiled drumsticks and mix well. Now, gradually add the reserved water from cooking the drumsticks to achieve the desired consistency for the curry. If you prefer a thicker gravy, use less water; for a thinner consistency, add more water. -
Simmer and Season:
Bring the curry to a gentle boil, stirring occasionally. Reduce the heat and allow it to simmer for about 10-15 minutes, letting the masalas cook through and infuse their flavors into the curry. The raw smell of the spices should disappear by this time. -
Final Touches:
Add salt to taste, mixing well to ensure it’s evenly distributed. Once the curry is perfectly balanced in flavor, remove it from the heat. -
Serve:
Serve your Goan Style Sangacho Ross with hot Plain Rice and a side of traditional Aavryachi Bhaji or Maskachi Bhaji for an authentic Goan meal experience. This curry is rich, comforting, and pairs perfectly with the simplicity of steamed rice.
Tips & Variations
- Spice Level: The number of dry red chillies can be adjusted to suit your spice tolerance. For a milder version, reduce the number of chillies or deseed them before grinding.
- Vegetarian Option: This dish is entirely vegetarian, making it perfect for a light, plant-based meal. If you’re looking for protein, you can pair it with some sautéed vegetables or a side of lentils.
- Freshness: Using fresh coconut instead of desiccated coconut gives the curry a rich and authentic flavor. If fresh coconut isn’t available, you can use desiccated coconut, but soak it in a little water to rehydrate.
- Drumsticks: Drumsticks are not only flavorful but also packed with nutrients. Be sure to remove any tough, stringy fibers before cooking.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Protein | ~7 g |
| Carbohydrates | ~32 g |
| Fat | ~10 g |
| Fiber | ~8 g |
| Sodium | ~500 mg |
This Goan Style Sangacho Ross – Drumstick Curry is a simple yet delightful dish that celebrates the flavors of Goan cuisine. The blend of spices with the earthy flavor of drumsticks makes it a perfect curry to enjoy with steamed rice or your favorite flatbread. Ideal for a cozy lunch or dinner, this curry brings a taste of coastal India to your table.
