Ivy gourd sweet sambar/ Thondakai kairasa


Ivy gourd is also known as Tindora, little gourd or sometimes Inaccurately identified as gherkin. In Bangladesh the roots are used to treat osteoarthritis And joint pain. A paste made of leaves is applied to the skin to treat scabies. It is rich in beta- carotene.


Ivy gourd.                  : 1/2 lb

Boiled Toor dal.         : 2 cups

Tamarind Paste         : 2 tsp

Jaggery.                    : 4 tbsp

Salt.                           : To taste


Coriander seeds.      : 2 tbsp

Jeera seeds.             : 1 1/2 tsp

Red chili.                  : 6-7 nos

Fenugreek seeds.     : 1/2 tsp

Coconut.                   : 3 tbsp


Oil.                            : 1 tbsp

Mustard seeds.        : 1 tsp

Red chili.                  : 2


Fry the items under “TO GRIND” except coconut and set aside. Now cook Ivy gourd with little water.

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Grind the fried ingredients with coconut coarsely with little water ( chutney consistency ). when the Ivy gourd is cooked, add tamarind paste, jaggery, Salt, boiled and mashed toor dal, and the masala paste.

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Mix everything and bring it to boil. Do not add too much of water. kairasa / sweet sambar should be in a semi solid consistency like dal makhani. Final step is to temper the items under “TO TEMPER” and enjoy the kairasa with rice. This kairasa can be done with ladies finger, bitter gourd.



  • Adjust jaggery and red chili according to ur taste. The sweetness and spicyness may vary .
  • Sweet sambar shouldn’t be thin like normal sambar, so be careful while adding water to the ivy gourd.


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