Udupi Wedding style Ridge Gourd Sambar | Beerakaya Sambar

Udupi style Ridge Gourd Sambar made with tender Ridge Gourd, boiled Tamarind juice, Toor Dal and specially-made Sambar paste and spicy seasoning will be relished by all and you will be well appreciated for your Cooking skills.

This Ridge Gourd Sambar is mostly prepared in Udupi side Brahmin weddings. No Onion or Garlic is used by them but you can use them if you like.This Sambar has a mild and sweet taste, rather than spicy or tangy.

In Southern India, people have an emotional bonding with Sambar. It is not a mere dish for them. It is even more special for Tamilians and is made in different styles depending on the region, household and Caste.

Sambar made with different Vegetables tastes different. Some use readymade Sambar powder and some make it fresh.

We usually prepare Sambar using all the vegetables but in this Udupi style Sambar, Byadgi Chillies and Guntur Chillies give it a special fragrance, a bright red color and attractive looks. This is similar to the other Sambars we usually make but using peanuts in the seasoning gives it a special taste. Read all the tips carefully before preparing it to get a perfect taste.

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Udupi Wedding style Ridge Gourd Sambar | Beerakaya Sambar


Ridge Gourd:

  1. Take Ridge Gourd which are not bitter. Peel only on the rims as removing the entire skin may make it pulpy after cooking.


  1. Byadgi Chillies are commonly sold as Kashmiri Chillies.They have a similar taste.To get a perfect taste use Byadgi Chillies only. If they are not available then you can use any other Chillies.

Cinnamon, Cloves, Cardamom and Poppy seeds:

  1. These spices give a special taste to the Sambar, or else it tastes like an ordinary Sambar we usually make every day.


  1. A little less Tamarind is used in this Udupi style Sambar. You can use more if you prefer more Sourness.

Toor Dal:

  1. I made a paste of soaked and Cooked Dal with Turmeric to get a thick Sambar. You can directly use the cooked dal if you want.
  2. You can also use the water used for cooking Dal and Vegetables in the Sambar as they have nutritional value.
  3. You can follow the same recipe using split Green gram or Bengal gram.


  1. This Sambar requires more of Jaggery.That's the reason it tastes mild and tasty balancing all the Spice and Salty tastes.

Final Tip:

  1. This Sambar should be Cooked patiently on a low flame.Then only it will absorb all the tastes thoroughly.
  2. Check the taste of Salt and Sour before removing from the flame and add accordingly as per your taste.
  3. If this Sambar becomes hard after cooling, add a little hot water and make it into loose consistency.

Udupi Wedding style Ridge Gourd Sambar | Beerakaya Sambar - Recipe Video

Udupi Wedding style Ridge Gourd Sambar | Beerakaya Sambar

Sambar - Rasam Recipes | vegetarian
  • Prep Time 1 hr
  • Cook Time 40 mins
  • Total Time 1 hr 40 mins
  • Servings 8


  • For making Sambar paste:
  • 1 tbsp Black gram
  • 6-7 Byadgi Chillies
  • 7 - 8 Guntur Chillies
  • 2 tbsp Coriander seeds
  • 2 Cardamon
  • 3 Cloves
  • 1 inch Cinnamon
  • 1 tsp Cumin seeds
  • 1/2 cup Raw Coconut pieces
  • 1 tsp Poppy seeds
  • For Cooking Dal:
  • 1/2 cup Toor Dal/ Pigeon peas (Soaked for at least an hour)
  • 1/2 tsp Turmeric
  • Salt
  • 1.5 cup Water
  • For Boiling Ridge Gourd:
  • 300 gm Ridge Gourd pieces
  • For the Sambar:
  • 1 tbsp Oil
  • Fenugreek - pinch
  • 1/2 tsp Mustard
  • 2 Asafoetida
  • 2 Curry Leaves - strands
  • 300 ml Tamarind pulp (Extracted from 70 gm of Tamarind)
  • 750 ml Water
  • Salt
  • For the Seasoning:
  • 2 tbsp Oil
  • 4 tbsp Peanuts
  • 1/2 tsp Mustard
  • 2 Red Chillies
  • 2 Curry Leaves - strands
  • Chopped Coriander - Bunch


  1. Pressure cook the soaked Toor dal along with Salt, Turmeric and water. You can even grind it after cooking in a grinder for a smoother paste.
  2. Fry all the ingredients used for Sambar powder one after the other on a low flame till you get a fresh smell. Lastly, roast poppy seeds and wait till they splutter. Make a fine paste of this and keep it aside.
  3. Check the Ridge Gourd for bitterness, peel them, cut into small pieces and cook in 2 cups of water. Cook it up to 80% and remove from the fire.
  4. Take a pan, heat some oil and fry Fenugreek, Mustard, Asafoetida, Curry leaves one after the other.
  5. Now add chopped Tomatoes, fry it for a minute and add Tamarind pulp and boil till you get one boil.
  6. Add Sambar paste, Toor dal paste, Cooked Ridge Gourd to the Tamarind pulp along with water, Salt, Jaggery, cover with a lid and cook for 20 minutes.
  7. For Seasoning, heat some oil in a small pan, add Peanuts, Mustard, Red chillies and Curry leaves till they splutter and become golden brown. Add this to the boiling Sambar and also chop Coriander leaves on it and remove it from the fire.
  8. Check the Salt, Sourness before removing it from the fire. If you are adding Tamarind pulp, boil it for some more time and remove it from the fire.

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Udupi Wedding style Ridge Gourd Sambar | Beerakaya Sambar