Tuesday, August 4, 2015

Posted by Mala at 2:00:00 AM 1 comment
Ridgegourd is a vegetable, which is low in calories, rich in dietary fibres, and helps to manage acidity as well as ulcers. Especially in summer, eating ridgegourd is a nice way to cool down our system.
This dish is actually an Andhra delicacy, which I learnt from a friend of mine. This serves as a perfect side dish  for rice as well as chapathies.

Tur dhal - 1 cup, pressure cooked
Ridgegourd -  4-5 cups, cubed
Onions  - 2, chopped 
Garlic - 8 pods
Tomatoes - 2 chopped
Sambar powder - 3 tsps
Salt to taste
Curry leaves
Coriander leaves for garnishing

Recipe Cuisine: South Indian; Category: Side dish /Lunch
Prep time: 15 mts;  Cooking time: 30 mts

 Serves 4-6

For Seasoning
Cooking oil - 3 tsps
Turmeric powder - 1/4 tsp
Hing powder - 1/4 tsp
Mustard seeds - 1 tsp
Methi seeds - 1 tsp
Jeera - 1 tsp
Broken red chillies - 3

Seasonings done in cooking oil…all these steps can be done in a pressure pan too, for 2 whistlesTur Dhal cooked separately and added. 

Onions, garlic and curry leaves added

                                                                       Tomatoes added


                                                           A little later, ridgegourd added

Pour water to immerse the veggies, add sambar powder and salt. Cover with a lid and cook till done


                             Level reduced, ridgegourd cooked fully.

Cooked tur dhal

Add the cooked tur dhal, simmer or 2-3 minuted to give it a boil, garnish with coriander leaves.

*Ridge gourd can be replaced by white or red Radish. Even tomato pappu can be made. Those  will also be very tasty. I am not posting separate posts for them. 
* Andhra people  add one seasoning called  "Vadagam" , which they make at home. It is available in all stores too. I did not have that on hand, so did not add. I always feel, that does not make much of a difference.


  1. Lovely Recipe ! I tried this out last week with moong dhal. Turned out to be delicious.


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