Buttermilk Sambar 1(Moru Kuzhambu)

* Exported from MasterCook *

Buttermilk Sambar 1 (Moru Kuzhambu)

Recipe By : Dakshin by Chandra Padmanabhan
Serving Size : 4 Preparation Time :1:30
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tsp Red Gram Dal (Pigeon Peas, Toor Dal) -- Picked Over
& Rinsed
1 Tsp Bengal Gram Dal (Yellow Split Peas, -- Picked Over
& Rinsed
Chana Dal)
1/2 C Water (4 Fl Oz)
1 Pc Fresh Ginger (1 Cm / 1/2" Long) -- Finely Shredded
2 Tsp Cumin Seeds
1 Tbsp Coriander Seeds
6 Green Chilles (Chili Peppers)
3 Tbsp Grated Fresh Coconut (Or)
4 Tbsp Flaked Coconut
A Little Water
2 C Plain Yogurt (16 Fl Oz)
1/2 Tsp Ground Turmeric
Salt -- To Taste
1 C Chopped Ash Gourd
For Tempering:
2 Tsp Oil
1 Tsp Brown Mustard Seeds
1 Tsp Fenugreek Seeds
1 Red Chilli (Chili Pepper) -- Halved
1/2 Tsp Asafoetida Powder
A Few Curry Leaves

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

Place the soaked dals, ginger, cumin seeds, coriander seeds, green chiles,
and grated coconut in an electric blender or food processor. Add very
little water and blend ingredients to a fine paste.

Place the yogurt in a bowl. Add the ground paste, salt to taste, and ground
turmeric. Mix well and set aside. Chop the ash gourd into 1 cm (1/2 in)
pieces. Set aside.

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

When the mustard seeds splutter, add the chopped ash gourd to the pan. Pour
in just enough water to cover the gourd. Cover pan, and simmer on a low
heat until cooked. Now add the yogurt mixture and heat the sambar through
gently. Take care to prevent curdling.

Serve hot with rice.

Author's note: You can make this sambar with any vegetable of your choice:
e.g. okra (lady's fingers), eggplant (aubergine), sweet peppers (capsicum),
or cooked diced potato. Lentil dumplings can also be used instead of
vegetables.

For a slightly different flavor, use 1/4 - 1/2 cup (2 - 4 fl oz) coconut
milk instead of grated or flaked coconut. Use 8 - 10 tablespoons coconut to
make thick coconut milk. Blend or process the paste without the coconut and
make the sambar the same way. Just before serving, add the coconut milk and
stir to blend well.

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


- - - - - - - - - - - - - - - - - -