Sangacho Ross (Goan Drumstick Curry)

Sangacho ross is Goan vegetarian dish and is very simple, easy to prepare and tastes delicious.

Sangacho Ross (Goan Drumstick Curry)

Sangacho Ross (Goan Drumstick Curry)

Recipe by Ushakal GroupCourse: Main CourseCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 5 tablespoons Arhar dal (Split Toor Dal)

  • 2 Drumstick

  • For the gravy

  • 4 tablespoons Fresh coconut, grated

  • 1 teaspoon Coriander (Dhania) Seeds

  • 2 Dry red chilies, adjust according to spice threshold

  • 1 Tamarind, marble sized ball

  • 5-6 Whole Black Peppercorns

  • 1 teaspoon Turmeric powder (Haldi)

  • 1 tsp Jaggery

  • For tampering:

  • ½ tspn Mustard

  • Pinch of Hing, Asafoetida


  • Soak the toor dal in water for 2 hours, then pressure cook the dal.
  • 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 little oil, and when oil is hot, add mustard allow to crackle, add hing.
  • Now, 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 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.
  • Finally, add a teaspoon of salt or as per your taste, mix well and serve.
  • Serve the goan drumstick curry along with plain rice for a goan lunch or dinner.

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