Every region has its special cuisine, be it North Indian or South Indian. This comfort food recipe right here is an enticing main dish which is prepared with love and can be found in every south Indian household. Being a blend of buttermilk along with other rich and aromatic spices and herbs, this sambar recipe never fails to mesmerize the taste buds and make you fall in love with it. This savoury dish is prepared with grated coconut, mustard seeds, and green chillies, all ground together to form a smooth paste. The tempering made with mustard seeds and curry leaves adds that sizzle to this dish which makes it even more amazing and irresistible. This temptation tastes the best when paired with your favourite side dishes such as idli, dosa, vada, pulao or steamed rice. You will get to know how heavenly this sambar recipe with a twist of buttermilk would taste. This delectable indulgence would make an amazing Sunday brunch or a lunch party with your peers. If you are thinking hard about the menu for your next big bash, just add a south Indian touch to your party and elevate the fervour and enthusiasm of all your guests. Surprise everyone with your extraordinary culinary skills by preparing this delicacy and bless the taste buds of your near and dear ones!
Ingredients of Buttermilk Sambar
5 Servings
1 cup buttermilk
3/4 cup grated coconut
3/4 teaspoon salt
6 curry leaves
1/3 teaspoon turmeric
3 teaspoon mustard seeds
1 cup buttermilk
1 1/2 teaspoon coconut oil
4 tablespoon water
2 green chilli
How to make Buttermilk Sambar
-
Step 1 Form a buttermilk mixture
To make this yummy recipe, combine grated coconut, green chillies, one and a half teaspoon of mustard seeds and 4 tablespoons of water in grinder bowl. Grind the ingredients thoroughly to form a smooth paste. To this paste, add buttermilk and salt. Stir well to nicely incorporate all the contents. Keep the mixture aside. (Note: buttermilk used here is just diluted curd or beaten curd.)
-
Step 2 Prepare the tempering and add buttermilk mixture to it
For the tempering, heat coconut oil in a flat bottomed frying pan over a medium flame. After the oil is hot enough, add the remaining mustard seeds and curry leaves to the hot oil. Once the mustard seeds start spluttering, add the buttermilk mixture to the tempering. Add drizzles of turmeric powder and adjust the salt, if needed. Reduce the flame to low and cook the buttermilk sambar for a minute or two. Serve hot and fresh sambar with idli or dosa and enjoy.
