Ingredients

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
	water
	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

calories

carbohydrates

protein

fat

sodium

cholesterol

Buttermilk Sambhar

Name: Buttermilk Sambhar
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 Servings
Ingredients: 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; 2 tbsp urad dal; tbsp tuvar dal: 2; tbsp cumin seeds: 1/2; tsp fenugreek seeds: 1/2; tbsp coriander seeds: 1/2; tbsp black pepper: 1/2; garlic cloves: 4-5; ginger to taste; coconut – grated: 1/2; tbsp turmeric powder: 1/2; tbsp red chilli powder: 1/2; sea salt to taste; water; 2 tbsp coconut oil; 3 tbsp sambar paste; 2 tbsp tamarind extract; 1 piece of jaggery; salt to taste; 200 ml butter milk; 2 tbsp coconut oil; 5 kashmiri red chilli; 1 tbsp mustard seeds

Features:

Cuisine:

Indian

50 mins
Serves 4
Easy

Ingredients

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
water
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

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.

Trivia

Lentils are associated with mourning in Judaism.