We have a huge drumstick/Moringa tree back home and every year during the peak season my mother-in-law harvests lots of Moringa pods/drumsticks and of course, we bring back a big batch. I clean them religiously, chop them and then freeze them to last us an entire year. In my opinion, South Indian cuisine is impossible to cook without the magic of drumstick/Moringa pods. I have already shared our household common recipes like Murungaikai Kara Kuzhambu, Murungaikai Sambar and today’s recipe is Nurge Gashie, a Mangalorean Style Spicy Drumstick Curry.
I made Nurge Gashie following a recipe from one of the cookbooks I own, don’t know how I missed this recipe for all these years. It is a special recipe from Mangalore – Konkani cuisine, and for me it is a very unique tasting dish. It is not like a sambar and neither is it a kuzhambu. One could make this as a spicy gravy, to serve as a side dish for rice or it could also be made as semi-thick curry as a side for any breakfast recipes like idli or dosa and even rotis.
The best part about Nurge Gashie is the fresh ground spice mix and coconut. It adds great flavor to the gravy and needless to say, with drumsticks adding their flavor – this spicy gravy is so delicious, even if I say so myself. I simply served this with some hot rice and ghee along with some special Nellai Style Potato Fry (recipe coming soon) and the dining table looked really happy – By the end of the meal, everything was licked off clean 😀 That’s how good it was! I am sure this will be a regular in my kitchen and do let me know if you give this a try 🙂
How to make Nurge Gashie | Mangalore Style Spicy Drumstick Curry
📖 Recipe
Detailed step-wise picture recipe of making Nurge Gashie | Mangalore Style Spicy Drumstick Curry
Cook drumstick pieces in ~2 cups of water along with turmeric powder.
In a pan, dry roast all the ingredients (except coconut and tamarind paste) until golden brown.
Once cooled down, grind into a smooth paste along with coconut and tamarind paste.
Once the drumstick pieces are almost cooked, add salt as needed.
Next add the prepared spice mixture along with jaggery. Mix well. Let the gravy come to boil on low flame.
Meanwhile, heat oil in a pan. Add mustard seeds, cumin seeds, urad dal – as they splutter, add curry leaves.
Next add finely chopped onions and fry until translucent.
Add the tempering to the gravy along with finely chopped coriander leaves.
Serve hot with rice and ghee!
Recipe Notes
Adjust spices as per preference. Add water as need to make the gravy thick or watery.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
