Goan Drumstick Curry | Sangacho Ross
Goan drumstick curry or sangacho ross is a Goan vegetarian curry made with drumsticks, toor dal (split pigeon peas) in a mildly spiced coconut-based gravy. This is a traditional Goan vegetarian curry and is served with rice. Best part is that the Goan curry gets ready under 20 minutes.
Servings 4 People
Ingredients
- 5 tablespoon toor dal
- 2 drumsticks
- ½ onion finely chopped
For the gravy:
- 4 tablespoon grated coconut
- 1 teaspoon coriander seeds
- 4 red chilies
- 1 marble sized ball tamarind
- 1 teaspoon turmeric powder
Instructions
- Soak the toor daal in water for 2 hours. After that boil or pressure cook the daal along with the chopped onion.
- Peel and cut the drumsticks into 3-inch pieces. Boil them in water separately and keep aside. Do not discard water.
- Grind all the ingredients for gravy i.e. grated coconut, coriander seeds, dry red chilies, marble sized ball of tamarind and turmeric powder with ½ cup water and keep aside.
- Place another kadai or saucepan on the gas. Add the pressure-cooked dal to the utensil. Add the coconut gravy and finally add the boiled drumsticks. If the gravy is too thick, add the water which was used to boil the drumsticks as it has the flavour.
- Finally, add 1 teaspoon salt or salt as per your taste.
Video
Notes
Serve this drumstick curry with rice.