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
- 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)
- 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)
Step-by-step instructions
Step 1 · Prepare the vegetables: Wash and cut the brinjal
Prepare the vegetables: Wash and cut the brinjal, okra, carrot, and tomato as directed. Keep aside.
Step 2 · In a pot
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.
Step 3 · Add the chopped tomato and continue simmering for 2 minutes until s...
Add the chopped tomato and continue simmering for 2 minutes until softened.
Step 4 · Lower the heat
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.
Step 5 · Simmer on low heat for 2-3 minutes
Simmer on low heat for 2-3 minutes. Do not allow to boil. Remove the pandan leaf.
Step 6 · For tempering
For tempering, heat oil in a small pan. Add mustard seeds, cumin seeds, fenugreek seeds, and let them splutter. Add shallots, green chili, and curry leaves. Sauté until shallots are golden.
Step 7 · Pour the tempering over the buttermilk sambar
Pour the tempering over the buttermilk sambar. Mix well and adjust salt as needed.
Step 8 · Serve hot with steamed rice or enjoy as a nourishing beverage-style...
Serve hot with steamed rice or enjoy as a nourishing beverage-style soup.
Why this recipe 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.
A note on tradition
Buttermilk Sambar is a cherished dish among Malaysian Indian communities, often featured in home-cooked meals and festive gatherings. Its light, tangy taste suits Malaysia's tropical climate, making it popular for breakfast or lunch. The use of local vegetables and spices speaks to Malaysia’s rich multicultural heritage and the adaptation of South Indian classics to local tastes. It is especially enjoyed during hot weather for its cooling properties.