Morsambar - Buttermilk sambar or Yogurt sambar. The traditional sambar gets a makeover where lentils and buttermilk combine. This is a sambar variety made with yogurt and ground coconut masala paste. Unlike the regular sambar variety, it does not use tamarind for sourness.
If you get bored of the regular sambar at home, then mor sambar is a wonderful alternative for a regular meal. This is very similar to the arachivitta sambar ( sambar with coconut and lentils). The ground masala is the same but the tamarind water is substituted with sour yogurt.
Difference between mor sambar, mor kuzhambu and sambar
As I mentioned earlier, Mor sambar, mor kuzhambu and sambar are three different gravies with some similarities. The primary difference is the use of tamarind or yogurt for sourness and the use of lentils. The table below gives the difference between these dishes and an overview of the preparation. Click on the title to get the recipe of each.
Sambar | Mor Sambar | Mor Kuzhambu |
Tamarind extract | Yogurt | Yogurt |
| Lentils – cooked toor dal | Lentils – cooked toor dal | No lentils |
Ground masala – coconut + channa dal + coriander seeds + red chillies | Ground masala – coconut + channa dal + coriander seeds + red chillies | Ground masala – coconut + toor dal + coriander seeds + green chillies + cumin seeds + ginger |
Buttermilk/yogurt is extensively used in the Indian cuisine. It is one of the ways in which we hydrate ourselves during summer. I don't have to elaborate the goodness of yogurt!
Other Buttermilk recipes in the Indian cuisine
- Mor kuzhambu - A buttermilk based gravy with fried okras on top - a traditional south indian dish that is served with steaming white rice.
- Mor keerai - Spinach cooked in coconut and buttermilk.
- Punjabi Kadhi Pakoda - Another yogurt based dish that includes fried chickpea fritters.
This is a sambar variety made with curd and ground coconut masala paste. Unlike the regular sambar variety, it does not use tamarind for sourness.
- 8 to 10 Okra, medium sized, cut into ½" refer notes
- ½ cup toor dal ( split yellow peas )
- 1 cup thick curd whisked well in 1 cup water
- 1 tablespoon coriander seeds
- 1 tablespoon channa dal (bengal gram)
- 3 tablespoon grated coconut (fresh or frozen)
- 2 red chillies
- 1 teaspoon oil
- ¼ teaspoon Mustard seeds
- ⅛ teaspoon fenugreek seeds (methi seeds)
- 1 or 2 red chilly
- Few curry leaves
- Pressure cook the dal with turmeric powder and keep aside. It should be soft and mushy.
In a saucepan, add a teaspoon of oil and add the okras. Fry them for a minute and add lil water to soften the okras. It will take a couple of minutes.
Once it turns soft, add the ground paste and the cooked dal. Mix well and let it come to a boil for a minute.
Then add the yogurt mixture and simmer the flame. Keep it on low for another 5 minutes and as the sambhar starts to thicken and froth on top, turn off the flame.
Finally, garnish with coriander leaves.
Heat oil in a Kadai or a skillet over medium high heat. Once the oil shimmers, add the mustard seeds and let it splutter. Then add the curry leaves, red chillies and fry for a second.
Pour this tempering mixture over the cooked mor sambar. Add salt and mix well.
Serve this white rice and some spicy veggies on the side. Click here for vegetable sides.
- You can also use vegetables like drumstick, brinjal (aubergine), ash gourd and chayote.
- The final dish will be slightly sour. So adjust the amount of buttermilk depending on how sour the curd/yogurt is. If the dish becomes too sour, add some red chilly powder to balance the sourness.
- Since the yogurt/buttermilk curdles, do not boil it for a long time. Keep the flame low as soon as you add yogurt.
- Switch off the flame as soon as it starts frothing on top. Inspite of this, it will slightly curdle. Never mind that as long as it doesn't turn bitter.
- Add salt at the end since salt has the tendency to separate moisture from other ingredients. Sometimes, the water and the gravy will separate.
Padma Rekha says
I make this in a different way bookmarked your recipe will give a try..
Chef Mireille says
a popular dish of the day but each version a little different. as I like okra I think this would be my fave for sure
Sandhya Ramakrishnan says
Very interesting sambar with buttermilk!
Harini-Jaya R says
As Suma mentioned, we make plain dal and mor kozhambu separately and mix both of them while eating. Love this combo.
Priya Suresh says
Who can resist to this beautiful sambhar, prefect to have with rice topped with ghee and papads.
Usha says
Wow, sambhar with buttermilk!! It is new to me and looks delicious!!
Smruti Shah says
A different recipe for sambar. Love the way you made it Nisha!
Suma Gandlur says
Actually in Andhra we cook the toor dal separately and mix it with more kuzhambu while eating with rice. Your sambar is sounding like that combo dish, yummy one.
Gayathri Kumar says
Very interesting sambar. Never heard of this. Looks very tasty...
Srividhya Gopalakrishnan says
yum.. never added toor dal to mor kuzhambu. If protein comes in any way I am absolutely perfect with that. love it.
Srivalli says
So lovely to know about your MIL and your relationship with her..and this sambar is such a delight..even I thought so too..good one to read about...
Amara Annapaneni says
Mor Sambhar is new to me, it looks delicious. Have to try it sometime soon.
Pavani N says
That is a new sambar to me Nisha. Looks and sounds delicious.