Saragva nu Lot Valu Shak is a mildly spicy and flavorful Gujarati-style curry made with tender drumsticks (saragva), gram flour (besan), and everyday Indian spices. The highlight of this dish is the smooth buttermilk and besan mixture, which is added to the gravy to create a rich, creamy texture that beautifully coats the drumsticks and enhances their natural flavor.
In this recipe, I prepare the sabzi in a pressure cooker, making it quick and convenient without compromising on taste. The buttermilk–besan blend thickens gradually while cooking, giving the curry a deliciously smooth and comforting consistency.
This dish requires only minimal ingredients and comes together in just a few minutes, making it perfect for busy days. Traditionally served as a side dish with roti or chapati and steamed rice. Its simplicity, homely flavors, and satisfying texture make it an ideal choice for a quick and comforting homemade meal.
Tips for Making Delicious Saragva nu lotiyu:
- Use fresh drumsticks: Always choose fresh, green drumsticks. Avoid frozen ones, as they tend to be dry and lack moisture. Medium-sized drumsticks work best because the flavors of the gravy can easily reach the center and cook evenly.
- Prepare the buttermilk-besan paste: A paste made with buttermilk and gram flour (besan) not only thickens the curry but also adds a creamy, dhaba-style taste. You can use curd instead of buttermilk if needed. Keep the consistency medium-thick, as the mixture thickens further while cooking and blends beautifully into the sabji gravy.
- Cook in a pressure cooker: I prepare this sabji in a pressure cooker. Cook the saragva on high flame for 2 whistles. Once the drumsticks are properly cooked, add the buttermilk-besan mixture to the gravy and cook on low flame until it thickens slightly. The pressure cooker method makes the sabji quick and convenient, but you can also prepare it in a kadai.
- Make it slightly spicy: This dish tastes best with a mild spicy touch and freshly cooked drumsticks, which enhance the overall flavor and aroma.
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Saragva nu lot valu shak | saragva nu shak | Gujarati besan drumstick curry
Ingredients
- 250 grm or 5 saragva sing - drumstick stick
- 2 cup buttermilk
- ½ cup besan
- 4-5 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp sesame seeds
- 1 cinnemon stick
- 2-3 cloves
- 2 dry red chilli
- 1 bay leaf
- 2 dry red chilli
- Pinch of hing
- Some curry leaves
- 2 green chilli slits
- 1 tsp grated ginger
- 1 tbsp kathiyawadi garlic chutney
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp red chill powder
- 1 cup hot water or as required
- 2 tbsp jaggery - optional
- 1 tsp garam masala
- Some coriander leaves
For kathiyawadi garlic chutney
- 7-8 garlic cloves
- Pinch of salt
- 1 tsp cumin seeds
- 1 tsp red chilli powder
Instructions
- Wash and cut 250 grams of saragva (drumsticks) into medium-sized pieces.
- In a bowl, add 2 cups of buttermilk and ½ cup of besan (gram flour). Mix well to make a smooth, lump-free mixture. Keep it aside.
- In a mortar and pestle, add 7–8 garlic cloves, a pinch of salt, 1 tsp cumin seeds, and 1 tsp red chilli powder. Crush everything together. Kathiyawadi garlic chutney is ready. Keep it aside.
- In a pressure cooker, heat 4–5 tbsp oil. Add 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp white sesame seeds, a 1-inch cinnamon stick, 2–3 cloves, 2 dried red chillies, 1 bay leaf, a pinch of hing, and some curry leaves. Sauté for a few seconds until aromatic.
- Add 2 slit green chillies and 1 tsp grated ginger. Sauté well.
- Now add the prepared garlic chutney, ½ tsp turmeric powder, 1 tsp coriander powder, 1 tsp red chilli powder, and a little hot water. Sauté the masala until oil starts releasing from the sides.
- Add the saragva pieces and salt. Sauté for a minute.
- Add 1 cup hot water and mix well.
- When the water starts boiling, close the pressure cooker lid and cook on high flame for 2 whistles.
- Once the pressure releases naturally, open the lid and add the buttermilk-besan mixture. Stir continuously until the mixture starts thickening.
- Add 2 tbsp jaggery and 1 tsp garam masala. Mix well, cover, and cook on low flame for 5 minutes.
- Saragva nu Lot Valu Shak is ready. Garnish with fresh coriander leaves.
- Serve hot with roti or steamed rice.
Notes
- Choose medium-thick saragva (drumsticks) for the sabzi.
- Cut the saragva into medium-sized pieces.
- You can use curd instead of buttermilk.
- Add besan gradually to the buttermilk and make a lump-free mixture.
- Sauté the masala in oil to enhance the taste of the sabzi.
- Cook on high flame for 2 whistles.
- Stir and cook the besan mixture; it will start to thicken gradually.
- Saragva nu lot valu shak taste great when it is slightly spicy and serve hot.