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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


Buttermilk sambar is a fun variation on the typical sambar. The buttermilk provides a bitter flavor to the sambar, that offsets the spices to make a unique flavor. This sambar is a great vegetarian option; it doesn’t have meat, but still has protein thanks to the lentils. You should definitely familiarize yourself with this dish. Once you master the recipe, you will be able to fully customize it to suit your taste.

Health Benefits

The major ingredient in buttermilk sambhar is obviously buttermilk. Buttermilk is milk that has been fermented or cultured. It has a distinctive tangy earthy flavor. Its nutritional profile is very similar to milk. It has calcium, vitamin B, proteins, vitamin D, vitamin A, and certain probiotics. The probiotic content actually makes it really good for treating certain digestive issues. If you’re suffering from a tummy ache, then a glass of buttermilk can be just the thing. It introduces good bacteria to your stomach and can help soothe discomfort.

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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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