Grind all the ingredients given under "To Grind" into a smooth paste by adding ¼ cup of water.
Now add this fresh ground paste to the buttermilk along with salt and turmeric powder. Mix well and set it aside.
Steps:
Heat the kadai and add oil.
When the oil is hot, add the mustard seeds, methi seeds, hing and few curry leaves.
When the tempering starts to splutter, then add the spinach and cook until it wilts.
Now add the buttermilk mixture and remaining curry leaves.
Allow it to simmer for 8 to 10 minutes over medium flame.
Once it becomes frothy, turn off the heat. No need to boil the sambar.
That's it. Buttermilk Sambar is ready. Serve hot with rice.
Notes
As always adjust the spices as per your preference. Do not cook over high heat, as buttermilk might churn. Do not let the sambar boil.
Instead of spinach, you can use other veggies like ash gourd, chowchow, etc.
If you are not following the postpartum diet, but looking for no coconut recipes, this is one of the best bets. In that case, you can use black pepper instead of white one.