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Buttermilk Sambar Recipe

Buttermilk Sambar
How to make Buttermilk Sambar

About Buttermilk Sambar: Sambar is one of the most loved curry dishes in the south Indian cuisine. Lady finger and brinjal cooked in a sambar paste and buttermilk base. A tempting tadka poured over the sambar and served piping hot!

  • Total Cook Time1 hr
  • Prep Time 10 mins
  • Cook Time 50 mins
  • Recipe Servings5
  • Medium

Ingredients of Buttermilk Sambar

  • For the vegetables:
  • 2 Tbsp coconut oil
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 200 gms okra/ bhindi, chopped
  • Salt, a pinch
  • 2 Tbsp tamarind extract
  • Little water
  • 5 small whole brinjals, slit into half
  • For the sambar paste:
  • 2 Tbsp urad dal
  • 2 Tbsp tuvar dal
  • 1/2 Tbsp cumin seeds
  • 1/2 tsp fenugreek seeds
  • 1/2 Tbsp coriander seeds
  • 1/2 Tbsp black pepper
  • 4-5 garlic cloves
  • Ginger, little bit
  • 1/2 coconut, grated
  • 1/2 Tbsp turmeric powder
  • 1/2 Tbsp red chilli powder
  • Sea salt, a pinch
  • Water
  • For the base:
  • 2 Tbsp coconut oil
  • 3 Tbsp sambar paste
  • 2 Tbsp tamarind extract
  • 1 piece of jaggery
  • Little salt
  • 200 ml butter milk
  • For the tadka:
  • 2 Tbsp coconut oil
  • 5 Kashmiri red chilli
  • 1 Tbsp mustard seeds
  • Few curry leaves
  • Sea salt
  • 1 Tbsp coconut, grated

How to Make Buttermilk Sambar

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For the vegetables:

In a wok add coconut oil, turmeric powder, red chilli powder. Saute.
Add chopped bhindi and a pinch of salt. Add the tamarind extract, mix. Add a little water and cook for 4-5 minutes.
Now add brinjals and cook till the brinjals are in a half cooked stage. Turn off the fire and keep aside.

For the sambar paste:

In a pan dry roast urad dal, tuvar dal, cumin seeds, fenugreek seeds, coriander seeds, black pepper, garlic, ginger, coconut, turmeric powder, red chilli powder and sea salt.
In a mortar and pestle grind the dry roasted spices. Add a little water to facilitate the grinding process. The paste is ready. Keep aside.

For the base:

In a pan add coconut oil and the sambar paste. Add a little water to make the paste smoother. Cook till the oil starts to leave on the sides.
Add tamarind extract, jaggery and salt. Mix well.
Now slowly and gradually add the butter milk and keep stirring.
Add the vegetables. Cover and cook the sambar on low to medium heat till the vegetables are done. Pour over the tadka.

For the tadka:

In a small pan add coconut oil, kashmiri red chili, mustard seeds and curry leaves. Let them crackle.
Add a pinch of sea salt and grated coconut. Mix well.
Add to the sambar.
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