Buttermilk Sambar Recipe

Cooking Directions

• STEP 1.To begin, cook the lentils in a pressure cooker until soft and mushy.
• STEP 2.In a separate pan, heat oil and add mustard seeds, curry leaves, and asafoetida.
• STEP 3.Once the mustard seeds start to splutter, add chopped onions and sauté until golden brown.
• STEP 4.Next, add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and mushy.
• STEP 5.Now, add the cooked lentils to the pan and mix well. Let it simmer for a few minutes.
• STEP 6.In a separate bowl, whisk the buttermilk until smooth and add it to the pan. Stir well to combine.
• STEP 7.Allow the sambar to simmer for a few more minutes, ensuring it doesn't boil.
• STEP 8.Finally, garnish with fresh coriander leaves and serve hot with steamed rice or idli.
• STEP 9.Enjoy the tangy and flavorful Buttermilk Sambar!

Cooking Tips

• Make sure to cook the lentils until they are soft and mushy for a creamy texture.
• Adjust the spice levels according to your preference by adding more or less red chili powder.
• For a thicker consistency, you can reduce the amount of buttermilk used.
• You can also add vegetables like drumsticks, brinjal, or pumpkin to enhance the flavor and nutrition of the sambar.

Storage and Serving

• Leftover sambar can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the sambar on the stovetop or in the microwave before serving.
• Serve the Buttermilk Sambar hot with steamed rice, idli, or dosa for a delicious and satisfying meal.