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Buttermilk Sambar Recipe

Buttermilk Sambar is a popular Indian Curries
Author :
 
On :
Friday, 24 March, 2017
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • For sambar base: 1 cup - chopped Bhindi
  • 2 - brinjals, cut into quarters
  • 1 cup - Tamarind pulp
  • 1 piece - Jaggery
  • 1 tsp - Turmeric powder
  • 1 tsp - Red Chilli powder
  • 1 cup - buttermilk
  • water for cooking
  • salt to taste
  • For sambar masala: 3 tsp - Urad Dal
  • 1/2 cup - tur dal (split peas)
  • 2 tsp - Cumin seeds
  • 1 tsp - Fenugreek seeds
  • 1 tsp - Black Peppercorns
  • 1 tsp - Coriander seeds
  • 4-5 Cloves - Garlic
  • 2" piece - Ginger
  • 1 cup - desiccated Coconut
  • a pinch of Turmeric powder
  • 1/2 tsp - Red Chilli powder
  • salt to taste
  • For tempering: Coconut oil - 1 tbsp
  • 5-6 - Shallots
  • 5 - Dried red chillies
  • 1 tsp - Mustard Seeds
  • Curry leaves
  • 1 tsp - grated Coconut
  • How to Make Buttermilk Sambar:

    1. For sambar base: Take some coconut oil in a pan and add turmeric powder and red chilli powder. Saute for 30 seconds.
    2. Add the chopped bhindi and salt.
    3. After sauteeing for a couple of minutes, add 2 tsp of tamarind pulp extract with a little bit of water.
    4. Let the bhindi simmer for a bit.
    5. When the bhindi softens, add the brinjal and allow to simmer.
    6. For sambar masala: In a pan, dry-roast all the sambar masala ingredients.
    7. Transfer these to a mortar and pestle and grind to a smooth paste, adding a little water.
    8. In another pan, take some coconut oil and add the prepared sambar masala, allowing it to fry until the oil separates.
    9. Add 2 tsp of tamarind pulp extract, a piece of jaggery and some salt. Mix well.
    10. After a few minutes, add the buttermilk slowly and stir well.
    11. While bringing to a boil, add the cooked pieces of brinjal and bhindi along with the masala.
    12. For tempering: In a pan, take coconut oil and add all the tempering ingredients.
    13. Cover the lid and allow it to splutter.
    14. Immediately add to the boiling sambar, give it a stir and take the sambar off the stove.
    15. Allow the sambar to rest to enhance its flavours.




     

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