Sangacho Rose (Goan Drumstick Curry)

Sangacho Rose (Goan Drumstick Curry) is a coconut-based delicious curry made with drumsticks (Pods of the plant moringa oleifera.) This curry is usually served with hot rice and mango pickle.

Sangacho Rose (Goan Drumstick Curry)

Sangacho Rose (Goan Drumstick Curry)

Recipe by Ushakal GroupCourse: Main Course, VegCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 200 grams drumstick or 3 to 4 drumsticks

  • 2 tablespoon chopped onion

  • 2 tablespoon oil

  • 1 cup water or add as required

  • salt as required

  • 1 to 2 tablespoon chopped coriander leaves for garnish (optional)

  • For Ground Masala

  • ½ cup tightly packed grated coconut

  • 2 to 3 garlic cloves – chopped (optional)

  • 4 to 5 black peppercorns

  • ½ teaspoon cumin (jeera)

  • ½ tablespoon coriander seeds (dhania)

  • ¼ teaspoon turmeric powder (haldi)

  • 2 to 3 dry red chilies (sookhi lal mirch)

  • ½ teaspoon tightly packed tamarind (imli)

  • ½ tablespoon chopped onion

  • ⅔ to ¾ cup water for grinding


  • Rinse, peel and chop the drumsticks into 4 to 5 inches pieces long.
  • Take all the ingredients for the ground masala paste in a grinder jar. Add ⅔ to ¾ cup water and grind to a smooth paste. Keep aside.
  • Making drumstick coconut curry
  • Heat 2 tbsp oil in a pan. Add 2 tbsp chopped onions.
  • Saute the onion still translucent.
  • Then add the ground masala paste.
  • On a low flame, stirring often saute for 3 to 4 minutes.
  • Add the chopped drumsticks.
  • Add 1 cup water or as required. Mix well. Season with salt.
  • Cover the pan with a lid and simmer the curry till the drumsticks are cooked and softened.
  • Serve drumstick coconut curry hot with steamed rice.


  • If you want, you can also add some potatoes in the curry.

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