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Moringa is quickly emerging as a healthy ingredient with many potential health benefits to provide. In India though, it is not only moringa leaves that are used for natural and organic cures or power drinks. Indian regional cuisines like Bengali, Odia and Assamese cuisines utilize the flowers of moringa that bloom in summers to make delicious dishes. And the fruit of the moringa, which is more commonly known as drumsticks in India, is also used across the nation.
In regions like Bengal, drumsticks are used to make a variety of dishes, including a summery version of fish curry. In South India, these drumsticks are also used across curries and dals, the most popular being Sambhar. And in Goa, where drumsticks are actually available all-year round, a dish called Sangacho Ross is made to celebrate the humble yet nutritious vegetable.
Sangacho Ross is a dish that originated with the Goud Saraswat Brahmin community of the Konkan region. In Konkani, Sango refers to drumsticks and Ross refers to curry—so naturally, this Sangacho Curry celebrates the flavours of drumsticks to the hilt. Traditionally, the recipe calls for no onion and no garlic, making it a sattvik dish enjoyed by the community it originates in. However, more popular recipes for Sangacho Ross do use onions.
Video credit: YouTube/Soul Kadi
This apart, the Sangacho Ross recipe calls for toor dal or arhar dal, which makes the dish more protein-packed and delicious. Though it is referred to as a curry, Sangacho Ross is therefore a lentil-based dish that highlights drumsticks. The spices used in this dish are also quite unique, because a spice paste is first prepared with coconut, coriander seeds, red chillies and black peppercorns. It must be noted that due to the use of both red chillies and black peppercorns, Sangacho Ross is a rather spicy dish.
Want to try out this light, spicy and nutritious dish that celebrates drumsticks this summer? Here’s the recipe for Sangacho Ross.
Ingredients:
3 drumsticks
½ cup toor dal
1 small onion, chopped
4 tbsp coconut, grated
1 tsp coriander seeds
1 tsp black peppercorns
2 dry red chillies
1 tsp tamarind paste
1 tsp turmeric powder
Salt, to taste
1 tsp oil
2 cups water
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Method:
1. Rinse the toor dal thoroughly and soak it in water for half an hour.
2. Wash the drumsticks then cut off the tips and remove the fibrous exterior.
3. Chop the drumsticks into one-inch long pieces and set aside.
4. Now, make the spice paste.
5. Heat a pan, then add the coriander seeds, black peppercorns, red chillies and dry roast them.
6. Once they release their aroma, add the coconut and continue roasting until the spices turn brownish.
7. Switch off the flame and let the spices cool down a bit.
8. Transfer the spices into a grinding jar.
9. Add the tamarind paste and turmeric powder, then grind everything into a fine paste without adding any water.
10. Place the soaked toor dal in a pressure cooker with salt and cook for two-three whistles.
11. Now, heat oil in a wok and add the onions.
12. Saute the onions until they turn translucent, then add the drumsticks.
13. Mix well and saute for a couple of minutes, then add the ground spices.
14. Mix everything together and cook for another few minutes.
15. Now add the cooked toor dal and mix well.
16. Add the remaining water and adjust the salt.
17. Cook the curry until the drumsticks are done.
18. Serve the Sangacho Ross hot with rice.
