Buttermilk Sambar
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How to Make Buttermilk Sambar (Traditional & Healthy Version)
Buttermilk Sambar, locally known as 'Mor Kuzhambu Sambar', is a beloved vegetarian dish in many Malaysian Indian homes, especially among communities in Penang and Klang Valley. This tangy, creamy, and mildly spiced sambar uses buttermilk ('dadih susu') as its key ingredient, blending seamlessly with local vegetables and aromatic spices. Unlike heavier curries, this sambar is light yet flavourful, making it a staple for those seeking a satisfying but healthy meal. Reflecting Malaysia’s multicultural cuisine, Buttermilk Sambar often features local produce such as brinjal (terung), okra (bendi), and the aromatic addition of pandan leaves for a unique fragrance. The use of fresh curry leaves, cumin, and turmeric delivers a complex yet balanced taste, while the buttermilk provides a natural probiotic boost. Traditionally served with steamed rice or as a beverage-style soup, it is a popular choice for both festive occasions and everyday meals. This recipe offers a health-conscious take, perfect for calorie trackers who desire authentic Malaysian flavours without compromise.
Ingredients(for 1 medium bowl per serving)
- 1 1/2 cups Low-fat buttermilk (dadih susu) (plain, unsweetened)
- 1/2 cup Brinjal (terung) (cubed)
- 1/2 cup Okra (bendi) (sliced)
- 1/4 cup Carrot (diced)
- 1 small Tomato (chopped)
- 3 Shallots (bawang kecil) (thinly sliced)
- 1 Green chili (slit)
- 8-10 Curry leaves (daun kari) (fresh)
- 1 small piece Pandan leaf (optional for aroma) - optional
- 1/4 tsp Turmeric powder (serbuk kunyit)
- 1/2 tsp Cumin seeds (jintan putih)
- 1/2 tsp Mustard seeds
- 1/4 tsp Fenugreek seeds (halba)
- 1 tsp Cooking oil (preferably canola or sunflower)
- to taste Salt
- 1 cup Water (as needed)
Instructions
- 1
Prepare the vegetables: Wash and cut the brinjal, okra, carrot, and tomato as directed. Keep aside.
5 minutes
Cut vegetables evenly for uniform cooking.
- 2
In a pot, add 1 cup water, turmeric powder, and salt. Add all chopped vegetables (except tomato) and cook over medium heat until just tender.
7 minutes
Do not overcook; vegetables should retain a slight bite.
- 3
Add the chopped tomato and continue simmering for 2 minutes until softened.
2 minutes
Tomato adds tanginess and should not be overcooked.
- 4
Lower the heat. Whisk the buttermilk well and gently add it to the pot. Stir continuously to prevent curdling. Add pandan leaf for aroma if using.
3 minutes
Keep the flame low when adding buttermilk to avoid splitting.
Why This Dish is Healthy
This Buttermilk Sambar is a healthy choice because it uses low-fat dairy and plenty of fresh, local vegetables without heavy coconut milk or high-calorie additives. The dish is low in saturated fat and calories, making it suitable for weight management and heart health. It supports a balanced diet with its combination of protein, fiber, and essential micronutrients.
Buttermilk Sambar is rich in probiotics from buttermilk, supporting gut health and digestion. The dish is low in fat, especially when prepared with minimal oil and low-fat dairy. Vegetables provide dietary fiber, vitamins A and C, potassium, and antioxidants. The inclusion of spices like turmeric and cumin offers anti-inflammatory benefits. This vegetarian recipe is also a good source of calcium, thanks to the buttermilk.
Pro Tips
- 💡Tip 1: Always add buttermilk on low heat to prevent curdling.
- 💡Tip 2: Use fresh curry leaves and a small piece of pandan leaf for an authentic Malaysian aroma.
- 💡Tip 3: Adjust the thickness by varying the water according to your preference.
Storage & Serving
Store Buttermilk Sambar in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring constantly to prevent curdling. Do not freeze.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 80.0 kcal |
