RIDGE GOURD SAMBAR

 RIDGE GOURD SAMBAR

Ridge Gourd is commonly available in most parts of India. It is called Turai in Hindi, Heerekayi in Kannada, Jhinge in Bengali, and Gossale in my mother tongue, Konkani.

This article in the Times of India gives details of the many benefits of using ridge gourd in our cooking. 

We make dishes from ridge gourd quite often, and it may interest you to know that we even making chutney out of the ridge gourd peel. 

Elsewhere in this blog you will find recipes for dishes made with ridge gourd such as :-

• Ridge Gourd Peel Chutney, 
• Ridge Gourd Dosa, 
• Ridge Gourd Pepper Kootu.

In making sambar, we can either prepare the masala by freshly grinding the ingredients or we can use sambar powder- often store bought. I prefer to use freshly ground masala. 

Today's recipe is for South Indian style Ridge Gourd Sambar which goes great with hot steamed rice and pappadams.

Ingredients:-

• Ridge Gourd, medium-sized, 2
• Tomatoes, medium-sized, 2 
• Cooked Tur Dal, 1 cup
• Turmeric Powder, 1/4 tsp
• Tamarind, size of a marble 
• Jaggery, grated, 1 tsp 
• Coriander Leaves, finely chopped, 1 tbsp
• Salt, to taste

For the Ground Masala:

• Bengal Gram ( Chana Dal), 1 tsp
• Black Gram Dal ( Urad Dal), 1 tsp
• Coriander Seeds, 1 tbsp
• Cumin Seeds, 1 tsp
• Fenugreek Seeds, 1/4 tsp
• Byadgi Red Chillies, 5-7
• Fresh Coconut Gratings, 1/4 cup
• Oil, 1 tsp- for roasting the ingredients

For the Seasoning:

• Mustard Seeds, 1 tsp
• Asafoetida, 1/8 tsp 
• Red Chillies, 2 broken into halves 
• Curry Leaves, a sprig 
• Oil, 1 and 1/2  tsp

Method:-

Wash and peel the ridge gourd after snipping off both the ends

Cut the ridge gourd into roundels 

Chop the tomatoes

Finely chop the coriander leaves

In a kadhai, heat 1 tsp of oil and on medium heat add the chana dal, urad dal, coriander seeds, cumin seeds, red chillies and fenugreek seeds . Fry till the dals change colour and the chillies become crisp. Next add the fresh coconut gratings and fry for 1-2 minutes.  

Transfer the roasted ingredients to a mixer jar, add tamarind and water as required and grind to a fine paste. Keep aside. 

In the same kadhai, add the ridge gourd pieces, tomatoes, salt, turmeric powder and 1 cup of water and cook till the ridge gourd gets done. Take care that they don't get overcooked as they get cooked very fast.

To this add the cooked tur dal, the freshly ground masala, and jaggery and mix well

Adjust the consistency by adding water if required and bring to a boil

Now lower the heat and cook covered on medium heat for 5-7 minutes

Add the coriander leaves and mix well 

Switch off the gas

Heat 1 tsp of oil in a seasoning pan, add mustard seeds and when they splutter add the asafoetida, broken red chillies and curry leaves and saute for a few seconds. Pour this seasoning on to the sambar.

Transfer to a serving bowl and serve the Ridge Gourd Sambar with hot steamed rice.