Beerakaya/Ridge Gourd Sambar

This is also known as “Kammani Pappu”. Refreshing Beerakaya/Ridge gourd sambar/stew is very easy and quick to make. This side dish prepared with toor dal, ridge gourd and tamarind extract. This sambar goes very well with rice.

How to make Beerakaya/Ridge Gourd Sambar

PREP TIME: 5 MINS  COOK TIME: 20 MINS  TOTAL TIME: 25 MINS  COURSE: SIDES CUISINE: INDIAN SERVINGS : 4

Ingredients

  • beerakaya – 1 md, cut in 1″ pieces
  • toor dal – 1/3 cup
  • green chillies – 8, slit
  • salt – 1.5 tsp (adjust)
  • garlic – few
  • turmeric – 1/4 tsp
  • water – around 2 cups
  • fresh coconut – 1.5 tsp
  • tamarind pulp – 2 tsp (adjust)
  • gasalu/poppy seeds – 3/4 sp

Instructions

  1. Cook dal, mash, keep it aside.
  2. Cut beerakaya/ridge gourd, and slit green chillies. Cook them in a pressure cooker until 1 whistle.
  3. While beerakaya/ridge gourd is cooking, lightly roast poppy seeds and grind with coconut. I used mortar pestle here to prepare coconut and poppy seeds paste.
  4. Take dal into a thick bottomed sauce pan, add 1.5 cups water, boiled beerakaya/ridge gourd, green chilli pieces. Add ground coconut paste, salt, 1/8 tsp turmeric, tamarind pulp. Boil.
  5. Make seasoning by heating 1 tbsp oil, mustard seeds, jeera, curry leaves. Add garlic pods and saute. Add 1/8 tsp turmeric.
  6. Add this seasoning to boiled sambar. Check the taste, add salt/tamarind as needed.
  7. Serve hot with steamed rice.

Step by step photo instructions

  1. Cook 1/3 cup dal, mash, keep it aside.

2. Cut beerakaya/ridge gourd, and slit 8 green chillies. Pressure cook them until 1 whistle.

3. While beerakaya/ridge gourd is cooking, lightly roast 3/4 tsp poppy seeds and grind with 1.5 tsp coconut. I used mortar pestle here to prepare coconut and poppy seeds paste.

4. Take dal into a thick bottomed sauce pan, add 1.5 cups water, boiled beerakaya/ridge gourd, green chilli pieces. Add ground coconut paste, salt, 1/8 tsp turmeric, 2 tsp tamarind pulp. Boil.

5. Make seasoning by heating 1 tbsp oil, mustard seeds, jeera, curry leaves. Add garlic pods and saute. Add 1/8 tsp turmeric.

6. Add this seasoning to boiled sambar. Check the taste, add salt/ tamarind as needed.

7. Serve hot with steamed rice.

Tips

  1. Can add tamarind, instead of pulp.
  2. Can adjust chillies according to spice level.
  3. Adjust water, salt, tamarind to your taste.
  4. Can use dry coconut if fresh coconut is not available.

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