Morum Vellam | Sambaram
Built on a base of cooked lentils and roasted coconut, this sambar brings together vegetables, tamarind, and a carefully balanced spice mix. The mustard-seed-and-curry-leaf tempering at the end is what ties everything together.
Ingredientsfor 2 servings
- 500 ml Buttermilk chilled
- Curry leaves, a few
- 4 nos Bird's eye chilly Kanthari
- Ginger small piece
- 1/4 tsp Pepper corns
- 5 nos Shallots
- Salt, to taste
Preparation
Step 1
Get all the ingredients and keep it ready.
Step 2
Crush it with the help of a masher.
Step 3
Add it into the buttermilk. Adjust the salt.
Step 4
Serve.
Tip
Toast the cumin seeds lightly before grinding for a deeper, nuttier flavour in the paste.
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