*  Exported from  MasterCook  *
 
                    Buttermilk Sambar 1 (Moru Kuzhambu)
 
 Recipe By     : Dakshin by Chandra Padmanabhan
 Serving Size  : 4    Preparation Time :1:30
 Categories    : 
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Tsp           Red Gram Dal (Pigeon Peas, Toor Dal) -- Picked Over
 & Rinsed
    1      Tsp           Bengal Gram Dal (Yellow Split Peas, -- Picked Over
 & Rinsed
                         Chana Dal)
      1/2  C             Water (4 Fl Oz)
    1      Pc            Fresh Ginger (1 Cm / 1/2 Long) -- Finely Shredded
    2      Tsp           Cumin Seeds
    1      Tbsp          Coriander Seeds
    6                    Green Chilles (Chili Peppers)
    3      Tbsp          Grated Fresh Coconut (Or)
    4      Tbsp          Flaked Coconut
                         A Little Water
    2      C             Plain Yogurt (16 Fl Oz)
      1/2  Tsp           Ground Turmeric
                         Salt -- To Taste
    1      C             Chopped Ash Gourd
                         For Tempering:
    2      Tsp           Oil
    1      Tsp           Brown Mustard Seeds
    1      Tsp           Fenugreek Seeds
    1                    Red Chilli (Chili Pepper) -- Halved
      1/2  Tsp           Asafoetida Powder
                         A Few Curry Leaves
 
 Soak the red gram dal and the Bengal gram dal in 1/2 cup (4 fl oz) water
 for 1 hour. Drain off water.
 
 Place the soaked dals, ginger, cumin seeds, coriander seeds, green chiles,
 and grated coconut in an electric blender or food processor. Add very
 little water and blend ingredients to a fine paste.
 
 Place the yogurt in a bowl. Add the ground paste, salt to taste, and ground
 turmeric. Mix well and set aside. Chop the ash gourd into 1 cm (1/2 in)
 pieces. Set aside.
 
 TEMPERING: Heat 2 teaspoons oil in a heavy saucepan. Add mustard seeds,
 fenugreek seeds, halved red chile, asafoetida powder, and a few curry leaves.
 
 When the mustard seeds splutter, add the chopped ash gourd to the pan. Pour
 in just enough water to cover the gourd. Cover pan, and simmer on a low
 heat until cooked. Now add the yogurt mixture and heat the sambar through
 gently. Take care to prevent curdling.
 
 Serve hot with rice.
 
 Author’s note:  You can make this sambar with any vegetable of your choice:
 e.g. okra (lady’s fingers), eggplant (aubergine), sweet peppers (capsicum),
 or cooked diced potato. Lentil dumplings can also be used instead of
 vegetables. 
 
 For a slightly different flavor, use 1/4 - 1/2 cup (2 - 4 fl oz) coconut
 milk instead of grated or flaked coconut. Use 8 - 10 tablespoons coconut to
 make thick coconut milk. Blend or process the paste without the coconut and
 make the sambar the same way. Just before serving, add the coconut milk and
 stir to blend well.
 
 “Dakshin, Vegetarian Cuisine from South India,” by Chandra Padmanabhan, 1994
 
 
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