Beerakaya Sambar
- 70 min
- medium
- Serves 4
Beerakaya sambar, a ridge gourd sambar of toor dal, tamarind, tomato and Cookd Sambar Masala. Medium-spicy, serves 4, about 70 minutes plus soaking.
You’ll need: Pressure Cooker
Good for: Tamil New Year, Onam
Ingredients
Toor Dal150 grams
Water, For Cooking1000 ml
Turmeric Powder1 grams
Ridge Gourd500 grams
Onion1
Green Chilli, Slit12 grams
Tomato, Chopped2
Salt1½ tsp
Tamarind20 grams
Cookd Sambar MasalaOil2 tbsp
Mustard Seeds1 tsp
Cumin1 grams
Dry Red Chilli2 grams
Curry leaves2 grams
Asafoetida0.5 grams
Coriander Leaves, Chopped6 grams
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 298kcal | 1192kcal |
| Protein | 12g | 48g |
| Carbohydrate | 42g | 167g |
| Fat | 10g | 40g |
| Fibre | 10g | 41g |
| Sugar | 9.1g | 36g |
Cookd masalas for Cookd Sambar Masala
Method
Get ready by rinsing the toor dal. Soak the tamarind in the listed water for 15 minutes. Wash the ridge gourd, tomato, chillies, coriander leaves and curry leaves. Peel and cube the ridge gourd, peel and chop the onion, chop the tomato and coriander leaves, slit the green chillies, and break the dry red chillies.
Add the toor dal, water and turmeric powder to a pressure cooker. Pressure cook on medium heat for 4 whistles. Let the pressure release naturally for about 10 minutes. Open the cooker only after the pressure has fallen completely, check that the dal is very soft, and mash it until smooth.
Add the ridge gourd, onion, green chilli, tomato, water and salt to a kadai. Cover and cook on medium heat for 10 to 12 minutes, until the ridge gourd is soft but still holds its shape.
Squeeze the soaked tamarind in the water and strain it. Add this tamarind water, Cookd Sambar Masala and mashed dal to the kadai. Mix and simmer on medium heat for 8 to 10 minutes, until the raw tamarind smell goes and the sambar thickens slightly.
Heat the oil in a small kadai on medium heat for 1 minute until hot. Add the mustard seeds and let them crackle for 30 seconds. Add the cumin, dry red chilli, curry leaves and asafoetida, and fry for 1 minute until the curry leaves are crisp.
Pour the tempering into the sambar and add the coriander leaves. Mix and simmer on low heat for 2 minutes, until the sambar bubbles gently.
Serve hot with rice or roti.
Before you start
- How long does Beerakaya Sambar take?
- 1 hour 10 minutes from start to finish. That is 20 minutes of preparation and 50 minutes of cooking.
- How many people does Beerakaya Sambar serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Beerakaya Sambar vegetarian?
- Yes. No meat, no fish and no egg.
- Is Beerakaya Sambar spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Beerakaya Sambar?
- 50 grams Cookd Sambar Masala, 150 grams Toor Dal, 500 grams Ridge Gourd, 20 grams Tamarind, 2 grams Dry Red Chilli, 1 grams Turmeric Powder, and a few more listed on this page.
- Do I need a pressure cooker for Beerakaya Sambar?
- Yes, this one is cooked under pressure.
- How many calories are in Beerakaya Sambar?
- About 298 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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