Peerkangai Sambar | Ridge gourd Sambar for Idly and Dosa

Ridge gourd Sambar - simple and easy sambar for idly, dosa and pongal. Depending upon the vegetables available in our kitchen, we prepare different types of sambar. We prepare simple sambars with ridge gourd or brinjals for  breakfast because they can be easily cooked without much work. Sambars prepared with moong dals are lighter than those prepared with toor dal. So I always prefer moong dal for tiffin sambar but you can add any dals as you wish. You can also prepare this sambar if you have any unannounced guests in your home. Because preparing sambar is easier than grinding large quantities of chutney. 

As you all know, ridge gourd has so many health benefits so try to include this vegetable weekly once. This ridge gourd sambar is perfect for kids, adults and also for elderly people. Naturally ridge gourd has a sweetness in it. To reduce the sweetness I have added green chillies, sambar powder and also red chillies. The green chillies are cooked along with the ridge gourd and then ground with the coconut. This is my Grandmother's tip and it works good for this sambar. She also told me for this sambar we have to add all the flavours in minimal quantity. We have to add dal, tamarind extract, coconut paste and other tempering ingredients in minimal quantity. If we increase any one of these ingredients then you will lose the natural flavour from the ridge gourd. She also told me it is important that when making this sambar all the ingredients are added at the appropriate time. Because for this sambar we cook the ridge gourd along with the dal in a pressure cooker to blend well with the sambar. After adding the cooked ridgegourd to the tamarind extract it is not necessary to cook for a long time and finish the cooking within 10 minutes. Perfect sambar is achieved when you add all the ingredients in the correct measurement and finish cooking at the exact time. 

Side dishes for Idly and Dosa 

• Tiffin Sambar
• Brinjal Kichadi
• Puli Milagai
• Tomato Onion Thokku
• Tomato Chutney with green chillies

Ridge gourd Sambar Recipe

Ridgegourd Sambar - simple and easy sambar for idly, dosa and pongal. This ridgegourd sambar is perfect for kids, adults and also for elderly people.


Prep time : 10 minutes
Cook time : 20 minutes
Serves : 4
Category : side dish
Author : Muthulakshmi Madhavakrishnan


Ingredients

• 4 tbsp moong dal
• 2 medium ridge gourd
• 2 tomato
• 1 onion
• 3 green chilly
• small piece tamarind
• 2 tsp sambar powder
• 1/2 tsp turmeric powder
• 1 tsp asafoetida powder
• few curry leaves
• 1/2 tsp mustard
• 1/2 tsp urid dal
• 3 dried red chillies
• 2 tbsp oil
• salt to taste

For coconut paste

• 3 tbsp grated coconut
• 1 tsp fried grams

Cooking Directions

1. Cut off the top and bottom of the ridge gourd and gently peel the skins with a peeler. Slice lengthwise into halves and remove the seeds. Cut them into small bite size pieces. Cut the tomatoes.
2. Soak the tamarind in warm water for 20 minutes and extract the juice with 1 cup of water.
3. Take a small pressure cooker or pan and add the moong dal. Add ridge gourd, tomatoes and whole green chillies. 
4. Close it with the lid and pressure cook for 2 whistles. 
5. Then carefully open the cooker and remove the cooked green chillies. Add it to the grated coconuts and grind it. 
6. Heat oil in a kadai and add the mustard, urid dal and broken red chillies. Allow them to crackle and add the chopped onions. Saute for a few minutes until soft.
7. Next, add the tamarind extract. Add the required salt, turmeric powder and sambar powder. Stir to combine.
8. When it starts to boil, add the pressure cooked ingredients along with the cooked water.
9. Mix them well and add the ground coconut paste and asafoetida powder. Add more water if needed. 
10. Allow the sambar to boil for 5 minutes and add the curry leaves. When you get a nice aroma from the sambar, turn off the heat and transfer it to serving dish. Serve it hot with idlies or dosas.

Ridge gourd Sambar for Idly and Dosa with step by step photos

Cut off the top and bottom of the ridge gourd and gently peel the skins with a peeler. Slice lengthwise into halves and remove the seeds. Cut them into small bite size pieces. Cut the tomatoes.

Soak the tamarind in warm water for 20 minutes and extract the juice with 1 cup of water.

Take a small pressure cooker or pan and add the moong dal. Add ridge gourd, tomatoes and whole green chillies. Do not chop the green chillies because we are going to grind the cooked green chillies along with the coconut. Add water. The water should just slightly cover the vegetables. 

Close it with the lid and pressure cook for 2 whistles. Make sure you don't overcook the vegetables. It will take upto 10 minutes to release the pressure naturally. 

Then carefully open the cooker and remove the cooked green chillies. Add it to the grated coconuts and grind it.

Heat oil in a kadai and add the mustard, urid dal and broken red chillies. Allow them to crackle and add the chopped onions. Saute for a few minutes until soft.

Next, add the tamarind extract. Add the required salt, turmeric powder and sambar powder. Stir to combine.

When it starts to boil, add the pressure cooked ingredients along with the cooked water.

Mix them well and add the ground coconut paste and asafoetida powder. Add more water if needed. 

Allow the sambar to boil for 5 minutes and add the curry leaves. When you get a nice aroma from the sambar, turn off the heat and transfer it to serving dish.

Serve it hot with idlies or dosas.