How to make Buttermilk Sambhar

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Buttermilk (छास), Boondi (बूंदी)

Cuisine : Kerala, Tamil Nadu

Course : Dals and Kadhis


You can also find more Dals and Kadhis recipes like Palakwali Dal, Dal Makhni, Mysore Rasam, Matar ki Kadhi.

Buttermilk Sambhar

Buttermilk Sambhar Recipe Card


It is a fact that Dals and Kadhis are comfort foods and they are a good source of calcium, phosphorus, vitamins B and iron. Dals, especially are a major source of dietary fibre and proteins. Kadhis are a blend of yogurt and herbs which assist in efficient digestion. Every region has its locally grown herbs and spices as the key ingredients, thus a variety of kadhis are relished across the length and breadth of Indian subcontinent.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Buttermilk Sambhar Recipe

  • Buttermilk 1 cup

  • Boondi 1/2 cup

  • Cumin seeds 1 teaspoon

  • Coriander seeds 1 teaspoon

  • Black peppercorns 6-7

  • Poppy seeds (khuskhus/posto) 2 teaspoons

  • Garlic cloves 2

  • Grated fresh coconut 1/2 cup

  • Oil 1 tbsp + 1 teaspoon

  • Mustard seeds 1 1/2 teaspoons

  • Curry leaves 15-18

  • Shallots 10-12

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Dried red chillies 3-4


Step 1

Combine dried red chillies, cumin seeds, coriander seeds, peppercorns, poppy seeds, garlic cloves and coconut in a grinder jar. Add little water and grind into a smooth paste.

Step 2

Heat 1 tbsp oil in a non-stick pan. Add 1 tsp mustard seeds, 8-9 curry leaves and shallots and saute well.

Step 3

Transfer ground paste into a bowl, add buttermilk and mix well. Add salt and turmeric powder and mix well.

Step 4

Add buttermilk mixture to the pan, stir well and simmer till it comes to a boil.

Step 5

Add boondi, stir to mix and simmer for 2 minutes.

Step 6

Heat 1 tsp oil in another non-stick pan. Add remaining mustard seeds and remaining curry leaves, let the seeds splutter and add this tempering to the sambhar.

Step 7

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.