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Buttermilk Sambar 1 (Moru Kuzhambu)

This Buttermilk Sambar 1 (Moru Kuzhambu) recipe uses Red Dal, Amp Rinsed, Bengal Dal Yellow Split Peas, Amp Rinsed Chana Dal, and Water. About 1 hr 30 min from start to finish for 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 tsp
• Amp Rinsed
• 1 tsp
• Amp Rinsed Chana Dal
• 1/2 cup
• 1
• 2 tsp
• 1 tbsp
• 6
• 3 tbsp
• 4 tbsp
• 2 cup
• 1/2 tsp
• 1 cup
• 2 tsp
• 1 tsp
• 1 tsp
• 1
• 1/2 tsp

Method (preview)

1. 1

   Soak the red gram dal and the Bengal gram dal in 1/2 cup (4 fl oz) water for 1 hour. Drain off water.

2. 2

   Place the soaked dals, ginger, cumin seeds, coriander seeds, green chiles, and grated coconut in an electric blender or food processor.

3. 3

   Add very little water and blend ingredients to a fine paste.

4. 4

   Place the yogurt in a bowl.

5. 5

   Add the ground paste, salt to taste, and ground turmeric.

6. 6

   Mix well and set aside.

7. 7

   Chop the ash gourd into 1 cm (1/2 in) pieces.

8. 8

   Set aside.

9. 9

   TEMPERING: Heat 2 teaspoons oil in a heavy saucepan. Add mustard seeds, fenugreek seeds, halved red chile, asafoetida powder, and a few curry leaves.

10. 10

    When the mustard seeds splutter, add the chopped ash gourd to the pan.

11. 11

    Pour in just enough water to cover the gourd.

12. 12

    Cover pan, and simmer on a low heat until cooked.

13. 13

    Now add the yogurt mixture and heat the sambar through gently.

14. 14

    Take care to prevent curdling.

15. 15

    Serve hot with rice.

16. 16

    Use 8 - 10 tablespoons coconut to make thick coconut milk.

17. 17

    Blend or process the paste without the coconut and make the sambar the same way.

18. 18

    Just before serving, add the coconut milk and stir to blend well.

19. 19

    "Dakshin, Vegetarian Cuisine from South India," by Chandra Padmanabhan, 1994