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My #meatlessmonday lunch features Sangacho Rasso/ Goan Drumstick Curry with my favorite boiled rice, salad and Solkadhi (Kokum/Garcinia indica crushed with coconut milk). Perfect meal and now I might just doze off to sleep with all such comfort but have quite a lot of work to get done and errands to run.

This is another simple, glutenfree and vegan protein option and yes has a depth of flavour to it. I am sure you will love this simple dish. Do let me know if you give it a try.

 

Indian Curries by Paulami from by Spice Trip with Paulami

Print Recipe
Sangacho Rasso / Goan Drumstick Curry Yum
Course Main Dish
Cuisine Goan, Indian
Prep Time 1 - 3 hours
Cook Time 40 minutes
Servings
People
Course Main Dish
Cuisine Goan, Indian
Prep Time 1 - 3 hours
Cook Time 40 minutes
Servings
People
Instructions
  1. Dice the drumsticks into 1inch size and boil them till cooked for 10 minutes with a lid on.
  2. Meanwhile make a smooth paste of freshly grated coconut, tamarind, coriander seeds, red chillis, turmeric powder using a blender or pestel and mortar.
  3. In a separate pan, boil pigeon Peas/Toor Daal/Tuvhar Daal along with 1 chopped onion with pinch of salt and turmeric powder till the daal is completely boiled. This can take upto 30 minutes if boiled without a pressure cooker. In a pressure cooker it takes up to 5 - 7 whistles. To speed up this step, you can wash the daal and keep it soaked in water for around 2 - 3 hours in advance.
  4. Once the daal is boiled, in a pan add oil and temper some mustard seeds, then add the spice mixture, drumstick to the daal and simmer the daal on a medium flame for 10 minutes and season with salt as required.
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2 Comments

Priti · July 2, 2018 at 4:19 am

Hey, jus to let u know, the is not word like Goanese. Its Goan 🙂

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