Buttermilk Sambar
Buttermilk Sambar is a delicious South Indian dish made with buttermilk, lentils, and spices. It has a tangy and creamy flavor that pairs well with rice or dosa.
Ingredients
- 2 cups buttermilk
- 1/2 cup toor dal (split pigeon peas)
- 1 small onion finely chopped
- 1 tomato chopped
- 2 green chilies slit
- 1/2 tablespoon turmeric powder
- 1 tablespoon sambar powder
- 1 pinch asafoetida (hing)
- Salt to taste
- 1 tablespoon oil
- 1/2 tablespoon mustard seeds
- 1/2 tablespoon cumin seeds
- few curry leaves
- Fresh coriander leaves for garnish
Instructions
- Cook the toor dal in a pressure cooker until soft and mushy. Mash it well and set aside.
- In a large saucepan, heat oil and add mustard seeds. Once they splutter, add cumin seeds, curry leaves, green chilies, and asafoetida.
- Add chopped onions and sauté until they turn translucent. Add chopped tomatoes and cook until they are soft.
- Add turmeric powder, sambar powder, and salt. Mix well.
- Slowly pour in the buttermilk and stir continuously to avoid curdling. Let it simmer for a few minutes.
- Add the cooked dal and mix well. Adjust the consistency by adding water if needed.
- Let the sambar simmer for another 5-7 minutes on low heat.
- Garnish with fresh coriander leaves before serving.
- Serve hot with steamed rice or dosa.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 187kcal (9%)Carbohydrates: 22g (7%)Protein: 8g (16%)Fat: 8g (12%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 13mg (4%)Sodium: 219mg (10%)Potassium: 273mg (8%)Fiber: 5g (21%)Sugar: 9g (10%)Vitamin A: 458IU (9%)Vitamin C: 8mg (10%)Calcium: 160mg (16%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
