More Kuzhambu (Buttermilk Sambhar)

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

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  • Tamarind - 3/4th a lime size
  • Salt -1 tsp
  • Sambar powder- 1 tbsp
  • Toovar dal- 3 tbsp
  • Methi (vandhayam) - 1/2 tbsp
  • Oil - 2 tbsp
  • Asafoetida - to taste
  • Black gram dal - 1 tbsp
  • Green chillies - 3
  • Coconut - 4 to 5 tbsp (grated)
  • Curd (preferably sour) - 1.25 cup
  • Vegetables:
  • Okra - 2 or 3 cut into 3 pieces
  • White pumpkin - 6-7 pieces cut into medium size
  • For Seasoning:
  • Coconut oil - 1 tsp
  • Mustard - 1/2 tsp
  • Jeera - 1/2 tsp
  • Curry leaves
  • Coriander leaves

How to Make More Kuzhambu (Buttermilk Sambhar)

  • Soak toovar dal in warm water for half an hour. Soak tamarind in 1.5 cup of water and extract the juice.
  • Boil tamarind juice with the vegetables till soft along with sambhar powder and salt (can also use vegetables like chow-chow or egg-plant chopped the same way).
  • Boil for a few minutes.
  • In the meantime, heat oil in a pan and fry methi and when it becomes brown, add asafoetida and black gram dal.
  • Add green chillies and saute for a few seconds.
  • Drain tuvar dal from the water and add to the green chillies. Fry for a few minutes till the water dries out.
  • Remove the contents from fire. Add grated coconut.
  • Grind to a paste.
  • Blend the curd and the rest of the ground mix and add to the boiling tamarind and vegetables.
  • Bring it to boil.
  • Garnish with fried mustard, jeera and fresh finely chopped coriander and curry leaves.
  • Best when served with steamed rice.