Udupi Wedding style Ridge Gourd Sambar | Beerakaya Sambar

Sambar - Rasam Recipes | vegetarian

  • Prep Time 60 Mins
  • Cook Time 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.