Buttermilk Sambar


Red gram (tur dal)		2 tbsp
coriander seeds			1 1/2 tsp
Black gram (split urad)		2 tsp
Dry red chillies		4-5 nos
Fenugreek seeds			2 tsp
Asafoetida 			1/2 tsp
Fresh coconut grated		1/2 cup
Fresh ginger shredded		2 tbsp
Buttermilk			3 cups
Turmeric			1/2 tsp
Oil				2 tbsp
Salt				To taste

       For seasoning:

Mustard seeds			1 tsp
Cumin seeds			1 tsp
Hot green chilli		1 sliced into thin rings
Curry leaves			10-12
Fenugreek seeds			3/4 tsp
Eggplant cubes			1/2 cup
Potato cubes			1/2 cup
Okra 				1/2 cup (cut into 1" pieces)

  1. Heat 1 tsp of oil in a wok. Add tur dal, coriander seeds, urad dal and chillies. Stir-fry the spices and lentils for 2-3 minutes or until the urad dal is golden brown. Drop in the fenugreek and asafoetida powder and fry for 12 seconds and remove the wok from the heat. Stir the fenugreek for few moments and allow the spice mixture to cool. Grind them to a fine powder.
  2. Separately grind ginger and coconut with few spoons of water if desired. Add buttermilk, turmeric, salt and ground spices and grind until well mixed.
  3. Heat the remaining oil. Add mustard seeds . Once they crackle, add the cumin seeds, green chilli, and curry leaves and fry for 30 seconds. Drop in the fenugreek seeds and when they go slightly darker, pour in 1/2 cup cold water.
  4. Add eggplants, potatoes and okra and cover. Bring to the boil.
  5. Reduce the heat and cook the vegetables until they are tender.
  6. Pour in the buttermilk mixture. Heat gently, but do not allow it to boil, otherwise it will curdle. When it is very hot, remove from the heat and serve immediately. 
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