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Buttermilk Sambhar

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Adjust Servings:
For the Veggies
2 tbsp coconut oil
1/2 tsp turmeric powder
1/2 tsp red chili powder
200 g okra – chopped
1 pinch salt
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 to taste
1/2 coconut – grated
1/2 tbsp turmeric powder
1/2 tbsp red chilli powder
sea salt to taste
For the Base
2 tbsp coconut oil
3 tbsp sambar paste
2 tbsp tamarind extract
1 piece of jaggery
salt to taste
200 ml butter milk
For the Tadka
2 tbsp coconut oil
5 kashmiri red chilli
1 tbsp mustard seeds
handful of curry leaves
sea salt
1 tbsp coconut – grated

Nutritional information


Buttermilk Sambhar

  • Veg
  • 50 mins
  • Serves 4
  • Easy


  • For the Veggies

  • For the Sambar Paste

  • For the Base

  • For the Tadka

How to make Buttermilk Sambhar

For the Vegetables

  • Add coconut oil, turmeric powder, red chilli powder In a wok and saute them.
  • Add a pinch of salt and chopped bhindi
  • Add the tamarind extract, mix.
  • Pour in a little water and cook for 4-5 minutes.
  • Add brinjals
  • Cook the brinjals half way.
  • Remove from the heat and set aside.

For the Sambar Paste

  • Combine the dry roasted chili, turmeric powder, coconut, urad dal, tuvar dal, cumin seeds, fenugreek seeds, coriander seeds, black pepper, garlic, ginger, and sea salt in a pan.
  • Grind the dry roasted spices with a mortar and pestle.
    • Add some water to facilitate the grinding process.

For the Base

  • Add coconut oil and the sambar paste In a pan.
  • Make the paste smoother by adding a little water.
  • Cook till the oil starts to leave on the sides.
  • Add salt, tamarind extract, and jaggery.
    • Mix well.
  • Gradually add the butter milk while stirring.
    • Add the vegetables.
  • Cover and cook the sambar at a low to medium temperature till the vegetables are done.
  • Pour over the tadka.

For the Tadka

  • Add coconut oil, Kashmiri red chili, mustard seeds and curry leaves in a small pan.
    • Heat them till they crackle.
  • Add a pinch of sea salt and grated coconut.
    • Mix well.
  • Add to the sambar.


Lentils are associated with mourning in Judaism.

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