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Nurge Gashie | Mangalore Style Spicy Drumstick Curry
Ramya
Spicy Moringa Gravy- best for hot rice!
5
from
3
votes
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Curries & Gravies
Cuisine
South Indian
Servings
4
people
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
To make Nurge Gashie Spice Paste –
▢
4
Dried Red Chillies
▢
1.5
tablespoon
Coriander Seeds
▢
¼
teaspoon
Methi Seeds
▢
½
teaspoon
Urad Dal
▢
¼
teaspoon
Black Pepper
▢
½
teaspoon
Cumin Seeds
▢
1
teaspoon
Tamarind Paste
▢
½
cup
Coconut
Chopped
To make Nurge Gashie –
▢
12-15
Drumstick Pieces
2" in length
▢
1
tablespoon
Powdered Jaggery
▢
1
Onion
▢
½
teaspoon
Turmeric Powder
▢
1
tablespoon
Oil
▢
½
teaspoon
Mustard Seeds
▢
½
teaspoon
Cumin Seeds
▢
½
teaspoon
Urad Dal
▢
Salt as needed
▢
Curry Leaves as needed
▢
Few Coriander Leaves
▢
Water as needed
COOK MODE
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Instructions
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!
Keyword
Gravies, Side Dishes for Rice
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