Buttermilk Veggie Sambar

Another news to share with you...
I am moving out next week. Finally, a place completely on my own :-) aaaah, still in Copenhagen, but not bad. So, new job, new flat, new friends, good old me :-) Let us see how it goes.

You know how food sometimes evokes feelings in you? To me, whenever I think of sambars, I feel like dancing... mainly i think it because a) dancing involves drinking and drinking involves spicy hot lovely curry or b) because the word sambar somehow contains "samba" latino dance and that one I liiiike :-)

Sambars are thick and spicy curries often served as the first course of a traditional Indian meal. Containing one of three bases: tamarind, dhal or buttermilk, sambars make a universal sauce for any type of vegetables. As for my very first attempt, I have decided to try buttermilk based with Brussel sprouts as main veggies. I must tell you, not a bad shot. Here it is - a simple quick:

BUTTERMILK SAMBAR PASTE:
(Moru Kozhambu)

prep time: 15 minutes
makes: enough to cook 1 cup chopped vegetables with 2 cups yoghurt

• 2 tbsp oil
• 1 1/4 tsp fenugreek seeds
• 2 tbsp dhal (I used red lentils and mung dhal)
• 1 tsp coriander seeds
• 6 dried red chillies
• 1/2 tsp asafoetida powder
• 3 tbsp coconut flakes (I used dried)
• 1 cm piece ginger

Heat up the oil and fry the fenugreek seeds, dhal, coriander seeds, red chillies, asafoetida powder and sauté for about 2 minutes. Take great care not to burn it.
In a mortar, crush the spices well, add the coconut and ginger and process to a smooth paste. Add a bit of water if necessary.

To make a simple Buttermilk Sambar, you will need:

• 2 cups plain (soy) yoghurt
• 1/4 tsp turmeric
• salt
• 1 cup chopped vegetables (I used quartered Brussel sprouts)
  
• 1 quantity Buttermilk Sambar Paste (see above)
  
• tadka (Indian tempering)

Heat the oil in a pan and prepare tadka. Add the chopped vegetables with turmeric and fry until coated. Add enough water to cover the veggies. Cover the pan and let cook until soft.
Meantime, whisk the yoghurt with the Buttermilk Sambar Paste and salt.
Once the veggies are soft, lower the heat and slowly mix in the yoghurt paste mix. Right before it starts boiling, set off the fire to prevent curdling of yoghurt.
Adjust salt to taste and serve hot.

Off to my farewell party with my soon-to-be-ex...

... work mates :-)