Mangalore Nurge Gashi – Mangalorean Drumstick Curry with Coconut & Tamarind
Mangalore Nurge Gashi Recipe
Mangalore Nurge Gashi is a traditional Mangalorean dish that combines the flavors of tender drumsticks with a rich, spicy, and tangy coconut-based gravy. This recipe is perfect for lunch or dinner and can be paired with rice, salad, and papad for a complete meal. The unique blend of spices and ingredients like tamarind, jaggery, and coconut gives this dish its distinct taste and aroma. Here’s a step-by-step guide to making this delicious Mangalorean delight.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Drumsticks (cut into 1.5-inch pieces) | 4 |
| Powdered Jaggery | 1 teaspoon |
| Onion (finely chopped) | 1 |
| Salt (to taste) | – |
| Dry Red Chilies | 4 |
| Coriander Seeds | 3 tablespoons |
| Fenugreek Seeds | ½ teaspoon |
| Black Urad Dal (Split) | 1 teaspoon |
| Whole Black Pepper | ¾ teaspoon |
| Cumin Seeds | 1 teaspoon |
| Tamarind Paste | 1 tablespoon |
| Garlic Cloves | 4 |
| Turmeric Powder | ¼ teaspoon |
| Fresh Grated Coconut | 1 tablespoon |
| Sesame Oil | 2 teaspoons |
| Oil | 2 tablespoons |
| Mustard Seeds | ½ teaspoon |
| Curry Leaves | 1 sprig |
| Fresh Coriander (for garnish) | As needed |
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: Mangalorean
Course: Lunch
Diet: Vegetarian
Instructions:
Step 1: Prepare the Drumsticks
- Boil the Drumsticks: Start by pouring 2 cups of water into a saucepan and bring it to a boil. Add the drumstick pieces and cook them until they are soft and tender. Set the drumsticks aside for later use.
Step 2: Prepare the Spice Mixture
- Toast the Spices: In a pan, heat 2 tablespoons of oil. Add dry red chilies, coriander seeds, fenugreek seeds, black urad dal, whole black pepper, cumin seeds, tamarind paste, garlic cloves, turmeric powder, and grated coconut.
- Cook the Spices: Cook the spice mixture for 2 to 3 minutes on medium heat, allowing the flavors to meld together. Once done, turn off the heat and let the mixture cool down.
- Grind the Mixture: After the spice mixture has cooled, add a little water and grind it into a smooth paste using a mixer grinder. Set the paste aside.
Step 3: Cook the Tempering
- Prepare the Tempering: In a separate pan, heat 2 teaspoons of sesame oil. Add mustard seeds, cumin seeds, black urad dal, and curry leaves. Sauté until the mustard seeds crackle and the dal turns golden brown.
- Sauté the Onions: Add the finely chopped onions to the pan and sauté them until they become soft and translucent.
Step 4: Combine and Simmer
- Add the Drumsticks and Spice Paste: Once the onions are soft, add the boiled drumsticks, water, the ground spice paste, salt, and powdered jaggery to the pan. Stir everything together and bring it to a simmer.
- Simmer: Let the mixture cook on low heat for 10 minutes, allowing the flavors to blend and the gravy to thicken slightly.
Step 5: Garnish and Serve
- Final Touches: Once the dish is done, turn off the heat. Garnish the Mangalore Nurge Gashi with fresh coriander leaves.
- Serve: Serve the Mangalore Nurge Gashi hot with steamed rice, salad, and papad for a complete meal.
Additional Tips:
- Adjust Spice Levels: You can increase or decrease the number of dry red chilies depending on how spicy you want the dish to be.
- Gravy Consistency: If you prefer a thicker gravy, you can cook the dish for an additional 5-10 minutes, allowing the gravy to reduce further.
- Vegetarian Option: This recipe is already vegetarian, but you can also substitute drumsticks with other vegetables like potatoes or green beans if desired.
Mangalore Nurge Gashi is a comforting and flavorful dish that brings the essence of coastal Karnataka into your kitchen. The blend of spices, the tanginess of tamarind, and the sweetness of jaggery create a balanced, delightful curry that’s sure to impress. Enjoy this dish as part of a hearty meal with your loved ones!
