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Beerakaya/Ridge Gourd Sambar

Bored or regular sambar? Try this Delicious Sambar in a different way..
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: pulusu, Sambar, Soup
Cuisine: south indian
Keyword: beerakaya, beerakaya sambar, dal, ridge gourd, sambar, soups
Servings: 4
Author: Sireesha

Ingredients

  • 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

Instructions

  • 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.

Notes

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