Buttermilk Sambar

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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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

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

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