Goan Style Sangacho Ross Recipe-Drumstick Curry
A traditional Goan Drumstick Curry that is delicious, nutritious and one of the typical preparations during vegetarian days in a Goan household. This is a complex curry, made with simple ingredients. Serve the delicious goan curry with plain rice and maskachi bhaji.
Sangacho Ross Recipe is a traditional Goan Drumstick Curry that is delicious, nutritious and one of the typical preparations during vegetarian days in a Goan household. This is a complex curry, made with simple ingredients. It gets its texture thanks to the coconut, extra depth and silkiness from the dal and a whole load of nutrition from the drumsticks. Kokum is usually used as the souring agent, but like in this recipe you can use tamarind which is easily available in every home.
Did you know? Drumstick pods helps to build strong bones, it is very good for pregnant women also. Drumstick pods which are known as moringa in local language is rich in calcium, Iron and vitamins. They are also have properties such purifying the blood, improves digestion and protects against infection.
If you are looking for more Drumstick recipes here are some :
- 5 tablespoons Arhar dal (Split Toor Dal)
- 2 Drumstick
- 1/2 Onion , chopped For the gravy
- 4 tablespoons Fresh coconut , grated
- 1 teaspoon Coriander (Dhania) Seeds
- 2 Dry Red Chillies , adjust according to spice threshold
- 1 Tamarind , marble sized ball
- 5-6 Whole Black Peppercorns
- 1 teaspoon Turmeric powder (Haldi)
How to make Goan Style Sangacho Ross Recipe-Drumstick Curry
To begin making the Sangacho Ross, first soak the toor dal in water for 2 hours, then pressure cook the dal along with the chopped onion.
Meanwhile, peel and cut the drumsticks into 3 inch pieces.
Place them in a pot of water, over a heat and bring the water to a boil. Allow the drumsticks to cook for 5-6 minutes and then turn the heat off, drain the water, reserving the water and the drumsticks for later use.
To prepare the masala, grind all the ingredients mentioned above under “For the gravy” along with half cup water and keep aside.
Next, place a saucepan on the heat, add in the cooked dal, the freshly ground gravy masala and the boiled drumsticks. Add water depending on how thick or thin you want the drumstick curry to be - for this you may use the water in which the drumsticks were cooked.
Bring the drumstick curry to a boil and allow it to simmer until the masalas have cooked thoroughly, and no longer has the raw smell.
Finally, add a teaspoon of salt or as per your taste,mix well and serve.