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
- 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
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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
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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
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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:
- 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.
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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.
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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.
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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.