Mor Sambar | Buttermilk Sambar

 Mor Sambar | Buttermilk Sambar 

Mor Sambar | Buttermilk Sambar

Mor Sambar, also known as Buttermilk Sambar, is a traditional, delicious, and unique variety of sambar that offers a flavorful twist to the typical recipe. Instead of using tamarind extract, this sambar incorporates buttermilk to provide a sour and tangy flavor profile. Additionally, rather than using standard sambar powder, a freshly ground mixture of Bengal gram dal, coriander seeds, and red chilies is utilized.

Originating from Tamil Nadu cuisine, this Mor Sambar recipe boasts numerous regional variations. Some individuals opt to include coconut, ginger, and fenugreek seeds in the masala, while others prefer a simpler blend of buttermilk, masala powder, and vegetables without the addition of dal.

When preparing Mor Sambar, a variety of vegetables can be used, with traditional choices including drumsticks, brinjal, ladiesfinger, and pumpkin. This quick and easy buttermilk sambar recipe offers a respite from mundane sambar varieties, providing a delightful culinary experience.

For detailed instructions on how to create this delectable Mor Sambar or Buttermilk Sambar, please refer to the recipe below.


Roast and grind-

Bengal gram dal -2 Tbsps 
Coriander seeds -1 Tbsp 
Red chillies -6-8 nos

Other Ingredients-

Toor dal -50 gms
Buttermilk-1 cup
Small onions -10-12 nos
Drumsticks -1 no
Green chilies -2 nos
Red chillies -2 nos
Turmeric powder -1/4 Tsp 
Asafoetida-1/4 Tsp 
Salt to taste
Mustard seeds -1/2 Tsp 
Curry leaves -few
Coriander leaves -few
Oil-2 Tsps 

Mor Sambar Recipe Video 


👉Pressure cook the toor dal along with 1/4 tsp turmeric powder, 1/4 tsp asafoetida, a tsp of oil and required water for 6 whistles switch off the gas allow pressure to subside completely. Mash the dal well and set aside.

👉Dry roast the ingredients given under “to roast and  grind” to light golden brown colour and cool and powder finely set aside.

👉Whip 1/4-1/2 cup sour curd and add 3/4 cup water set aside.

👉Pressure cook the drumsticks and brinjal along with required water for 1 whistle and set aside along with water.

👉Heat oil in a kadai add mustard seeds, curry leaves, red chillies, green chilies and allow it to splutter.Add small onions and sauté well.

👉Add asafoetida and turmeric powder and sauté for few seconds.

👉Pour the buttermilk mix well stir continuously for a minute or so.Add required salt and mix well and bring to a boil.

👉Once the gravy comes to a frothy boil add in the cooked toor dal mix well . Allow the sambar to boil for 5 minutes.

👉Now add the ground masala powder (around 2 Tbsps or as required) mix well without any lumps.(Note: the sambar will thicken immediately after adding the powder so adjust consistency accordingly). Continue to cook for another 2-4 minutes.

👉Finally add the cooked veggies , garnish with coriander leaves and mix well, cook for another 2 minutes.

👉Switch off the gas and serve hot.


Preparation Time 30 minutes 

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