Buttermilk Sambar Recipe

 
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Buttermilk Sambar
  • Chef: NDTV Food
  • Recipe Servings: 5
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Sambar is one of the most loved 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!

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

  • For the vegetables:
  • 1.In a wok add coconut oil, turmeric powder, red chilli powder. Saute.
  • 2.Add chopped bhindi and a pinch of salt. Add the tamarind extract, mix. Add a little water and cook for 4-5 minutes.
  • 3.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:
  • 1.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.
  • 2.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:
  • 1.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.
  • 2.Add tamarind extract, jaggery and salt. Mix well.
  • 3.Now slowly and gradually add the butter milk and keep stirring.
  • 4.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:
  • 1.In a small pan add coconut oil, kashmiri red chili, mustard seeds and curry leaves. Let them crackle.
  • 2.Add a pinch of sea salt and grated coconut. Mix well.
  • 3.Add to the sambar.

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