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.
This vegan and gluten-free preparation is also aids in weight-loss and diabetic friendly.
More Sambar/Pulusu/dal/rasam recipes:
- One Pot Sambar Recipe|Tamil Sambar| Tamilnadu Style Sambar
- One PotThotakoora/Thotakura Pulusu | Amaranth Leaves Stew
- Chamagadda Pulusu/Arbi Pulusu
- Poornam Charu | Chanadal – Jaggery Rasam | Kattu Rasam | Obbattu Saaru
- Miriyala Charu/Rasam | Pepper Rasam
- Lentils with Mixed Greens & Mango |Mixed Greens Mango Dal
- 2 in 1 Garlic Dal/Elipaya Pappu and Sambar
Beerakaya/Ridge Gourd Sambar
- 1 md beerakaya cut into 1" pieces
- ⅓ cup toor dal rinse and soak
- 8 green chillies slit (adjust to your spice level)
- ¼ tsp turmeric
- 2 tsp tamarind pulp
- 1.5 tsp salt
- few garlic pods peeled
- ¾ tsp poppy seeds / khus khus
- 2 tsp grated fresh or dry coconut
- Cook dal, mash, keep it aside.
- Chop beerakaya/ridge gourd and slit green chillies. Cook them in a pressure cooker until 1 whistle.
- While beerakaya/ridge gourd is cooking, lightly roast poppy seeds and grind with coconut. I have used mortar pestle to prepare coconut and poppy seeds paste. You may use the blender.
- Mix cooked dal and veggies in the same cooker.
- Add ground coconut paste, salt, turmeric and tamarind pulp. Bring it to a boil. Check the taste, add salt/tamarind if needed.
- Heat 1 tbsp oil, add mustard seeds, jeera and curry leaves.
- When the mustard seeds sputter, add garlic pods and sauté until garlic turns golden brown.
- Add this seasoning to boiled sambar. Mix well.
- Garnish with cilantro and serve hot with steamed rice with ghee.
- Can add tamarind, instead of pulp.
- Can adjust chillies according to spice level.
- Adjust water, salt and tamarind to your taste.
- May use dry coconut if fresh coconut is not available.
Step by step photo instructions
- Cook 1/3 cup dal, mash, keep it aside.
2. Chop 1 beerakaya/ridge gourd and 8 slit green chillies. Cook them in a pressure cooker until 1 whistle.
3. While beerakaya/ridge gourd is cooking, lightly roast 3/4 tsp poppy seeds and grind with 2 tsp fresh or dry coconut. I have used mortar pestle to prepare coconut and poppy seeds paste. You may use the blender.
4. Mix cooked dal and cooked veggies in the same cooker, add water to desired consistency. Add 1/4 tsp turmeric, 2 tsp tamarind paste, 1.5 tsp salt and ground coconut and poppy seed paste. Mix well. Bring it to a boil. Check the taste, add salt/tamarind if needed.
5. Heat 1 tbsp oil, add mustard seeds, jeera, curry leaves and garlic. Sauté the garlic until it turns golden brown.
6. Add this seasoning to boiled sambar. Mix well.
7. Garnish with cilantro and serve hot with steamed rice with ghee.
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