Sambaram, also known as Morum Vellam, is Kerala-style buttermilk flavoured with curry leaves, green chillies, and ginger. It is chilled for a few hours before serving which allows the flavours of all the ingredients to permeate the buttermilk. Sambaram
This spicy buttermilk, which is commonly served during Onam Sadhya to aid digestion of the large spread of Sadhya, will leave you wanting more. A cool drink produced by mixing curd, water, chilli, ginger, and salt which is not only delicious but also able to beat the heat of the summer? You definitely can’t expect us to say no.
Recipe for preparation Sambaram
- 1 cup of Curd:
This recipe calls for thick curd or yoghurt. A perfect blend is achieved by churning fresh curd or buttermilk after separating butter while making homemade butter. This recipe will also work well with store-bought curd.
- 1 and ½ cup of Water:
1 and ½ cup is ideal but you can add water to taste if you want it to be like lassi or buttermilk
- ½ inch of ginger:
Ginger is a key ingredient that aids digestion so you can’t and shouldn’t miss this.
- 1 large onion / 2 small onions:
You can either use a single large onion or two small onions, depending on your taste.
- 1 long green chilli / 2 small green chillies:
Again the same as the onions, you can use a single large chili or 2 small-sized ones, it all depends on your tolerance of spice.
- 5 to 6 curry leaves
- Salt per your taste
- To begin, crush the green chilies, ginger, and onion in a mixture grinder to make a coarse paste. Avoid making a fine paste of it while grinding.
- In a mixing bowl add curd and then add water to it. Whisk it till the texture of the mixture is smooth and creamy.
- Season with salt to taste.
- Then add the crushed ginger, onion, and green chili to the mixture.
- Stir in the finely cut curry leaves and mix them properly.
- Sambaram is all set to go! Refrigerate the drink for at least 1 hour before serving to allow the flavours to meld.
By straining the sambaram before serving, you can remove the ginger and green chili.
Nutritional fact of sambaram
Saturated Fat: 2gm Cholesterol: 16mg
Vitamin A: 265IU
Vitamin C: 77mg
- It is associated with the spread of Onam Sadhya. It has a filling effect, so it’s best to take it on fasting days. Because Sambaram is a body cooler, it is best to avoid it on rainy days and after dark otherwise, you have a chance of catching a cold.
- Sambaram is best in the summer because it is refreshing. It also aids digestion and can thus be served as one of the dishes when we have a large spread. Serve 1-2 glasses chilled or room temperature between breakfast and lunch, or during the meal course.
- To make Sambaram more appealing and refreshing, garnish with coriander or mint leaves. Add ice cubes to make Sambaram more appealing to children and those who prefer it with ice. Because buttermilk ages and becomes sour, consume it on the same day it is made or the next day if refrigerated.
Can we drink sambaram buttermilk daily?
This spicy buttermilk, which is commonly served during Onam Sadhya to aid digestion of the large spread of Sadhya. A cool drink produced by mixing curd, water, chilli, ginger, and salt able to beat the the summer.
Keep in mind if you want to drink it, the weather should be hot not cool.