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| Prep Time | 20 minutes |
| Servings |
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Ingredients
- Buttermilk(Moru) - 2 cups
- Lady's finger(cut into small pieces, Vendakka) - 1/4 cup
- Aubergine/Eggplant(cut into small pieces) - 1/4 cup
- Tamarind(A small ball sized one, Puli) -
- Bengal gram(Kadalaparippu) - 3 tbsp
- Red gram(Thuvaraparippu) - 3 tbsp
- Fenugreek seeds(Uluva) - 1/4 tsp
- Cumin seeds(Jeerakam) - 1/2 tsp
- Salt - 1 tsp
- Coconut - 2 tsp
- Green chillies - 2 small
- Mustard seeds - 1 tsp
- Curry leaves - 6 nos
- Coriander leaves - 2 -
Ingredients
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Instructions
- Heat the oil in a pan.
- Fry the Bengal gram, red gram, fenugreek seeds, cumin seeds and green chillies.
- To this mixture, add shredded coconut and fresh coriander leaves.
- Dry grind all of them together and add it to the boiling vegetables.
- Allow it to continue to boil for few minutes.
- Add salt to it.
- Bring it down from the stove.
- After it cools, add the buttermilk to it.
- Garnish it with fried mustard seeds and curry leaves.
- :- Buttermilk Sambar (Mor Kozhambu) is ready.
- :- Serve Buttermilk Sambar (Mor Kozhambu) with rice.
- :- If you do not like Buttermilk Sambar (Mor Kozhambu) you can mix sugar with it and have it with rice. This is a tip of people who doesnt like curd or Buttermilk Sambar (Mor Kozhambu.
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