Sambaram is a Kerala style spiced buttermilk. Sambaram is a refreshing drink made by blending curd with water, green chili, ginger and salt. Sambaram is served as a part of Onam Sadhya as it helps in digestion of the huge spread of Sadhya. Learn to make Sambaram with step by step pictures and video.
I have tasted sambaram only few times, now I can easily make at home itself. Sambaram is served in Onam Sadya meal as it helps in digestion. Not only for Sadya you can even make this spiced buttermilk to beat the scorching heat.
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About Sambaram
Sambaram is a Kerala style spiced buttermilk made using thick curd, small onion, green chilies, curry leaves and salt. Sambaram is a popular drink served in Onam Sadya meal. It takes just 5 minutes to prepare Sambaram.
Sambaram is a refreshing summer drink, a slightly different take to the South Indian Neer Mor. Sambaram or Spiced buttermilk is the Kerala version of Moru / Chass / Majjiga / Majjige / Taak. This Kerala version of spiced buttermilk is also called as Sambharam or Moru or Pacha moru or Morum vellam.
Sambaram is sold commercially as a street food and in juice & petti (local) shops in Kerala. It is a very good replacement for tea, coffee or juices in summer between breakfast and lunch. It is a very refreshing drink to beat the heat.
My memory of Sambaram dates back to childhood days during my train journey to Goa where it was offered in packets – I could not stop with one – well most of us could not! You feel the stomach is really filled after having Moru during the diet / fasting days.
Sambaram is best in summer and gives a refreshing feel. It also aids in digestion and hence can be served as one of the dish whenever we have huge spread. Since Sambaram is a body cooler, it is better to avoid in rainy days and after evening or else one may catch cold!
Sambaram Video
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Sambaram Ingredients
- Curd – Thick curd / Yogurt is recommended for this recipe. Fresh curd or the buttermilk churned after separating butter while making homemade butter gives a perfect blend. Add water based on your taste of having it like a lassi or buttermilk. Curd available at stores will also be good for this recipe.
- Ginger – Ginger gives good flavor to this buttermilk also aids in digestion.
- Green Chili – You can use regular green chilies or the long variety ones as per the availability.
- Small Onion – Small onion adds aroma and flavor to the buttermilk.
Why this recipe works?
- Easy and quick to make.
- Customizable according to our preference.
- Healthy and nutritious.
- Perfect to serve as a part of Sadya meal.
- Can be made under 15 minutes.
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How to make Sambaram Step by Step
1.First get ready with 1/2 inch ginger, 2 small onion and 1 long green chili. Chop them roughly.
2.Take a hand mortar and pestle and crush using it. You can use mixer to crush it roughly too.
3.Crush roughly but do not make it a fine paste if using a mixer just crush it coarsely.
4.Crush like shown below. Set aside.
5.To a mixing bowl : add 1 cup thick curd.
6.Add 1 and 1/2 cups water to it.
7.Whisk well. I used my hand churner to do this.
8.Whisk until smooth and creamy.
9.Add required salt to it.
10.Add crushed ginger,onion and green chili.
11.Add finely chopped curry leaves.
12.Mix it well.
13. Sambaram is ready to serve!
Serve chilled!
Expert Tips
- Curd – Use thick fresh curd. Thin it down by adding water. Use thick chilled curd for best results.
- Whisking – You can use the traditional mathu(wooden ladle) or wired whisk to whisk the curd.
- Flavorings – Small onion, ginger and green chilies are crushed and added which gives the drink a great flavor.
- Consistency – The consistency can be adjusted to your liking, add more water if you like it a bit runny.
- Spice level – Adjust spice level according to your preference. You can add more green chilies if you want it more spicy.
- Resting time – You can give resting time of 30 minutes, keep it covered. Then if you want you can strain it and drink, the flavors will still be there.
Serving & Storage
Serve Sambaram chilled. Sambaram can be served as a part of meals or as a mid day drink. Garnish with coriander leaves or mint leaves to make Sambaram more appealing and refreshing.
Add ice cubes to make Sambaram exciting for kids and those who likes to have it with ice. Since buttermilk becomes sour after few hours, consume it fresh.
FAQS
1.What is Sambaram?
Sambaram (Sambharam / Moru) is a refreshing drink made by blending curd (yogurt) with water, chili, ginger and salt. Sambaram is the Kerala version of Moru (Tamil) / Chass (Hindi) / Majjiga (Kannada) / Majjige (Telugu) / Taak (Marathi).
2.Is Sambaram and buttermilk the same ?
No. While the buttermilk is raw, Sambaram is flavored with chilli,, ginger and salt. However Sambaram, Moru, Chass, Majjiga, Majjige, Taak are all similar but prepared with slight variations in the ingredients.
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Sambaram Recipe
Ingredients
- 1 cup curd
- 1 and 1/2 cups water
- 1/2 inch ginger
- 2 small onion
- 1 long green chilli
- salt to taste
- few curry leaves
Instructions
- First get ready with 1/2 inch ginger, 2 small onion and 1 long green chili. Chop them roughly.
- Take a hand mortar and pestle and crush using it. You can use mixer to crush it roughly too.
- Crush roughly but do not make it a fine paste if using a mixer just crush it coarsely.
- Crush like shown below. Set aside.
- To a mixing bowl : add 1 cup thick curd.
- Add 1 and 1/2 cups water to it.
- Whisk well. I used my hand churner to do this.
- Whisk until smooth and creamy.
- Add required salt to it.
- Add crushed ginger,onion and green chilli.
- Add finely chopped curry leaves.
- Mix it well.
- Sambaram is ready to serve!
- Serve chilled!
Video
Notes
- Curd – Use thick fresh curd. Thin it down by adding water. Use thick chilled curd for best results.
- Whisking – You can use the traditional mathu(wooden ladle) or wired whisk to whisk the curd.
- Flavorings – Small onion, ginger and green chilies are crushed and added which gives the drink a great flavor.
- Consistency – The consistency can be adjusted to your liking, add more water if you like it a bit runny.
- Spice level – Adjust spice level according to your preference. You can add more green chilies if you want it more spicy.
- Resting time – You can give resting time of 30 minutes, keep it covered. Then if you want you can strain it and drink, the flavors will still be there.
Triveni Srinu
Pure milky colour butter milk… Mouth watering…
Vimitha Anand
Nice refreshing drink
Vaishnavi
Stunning clicks and mouthwatering buttermilk. Can you pls tell me how you cut banana leaf into a circle?
SHARMILEE J
I use a plate to draw the outline then cut it along the drawn circle….
kalyani
Beautiful clicks:) can u tell me where do u get this glass jar n tumbler set. Its very nice.which brand it is?
SHARMILEE J
It is not a branded set, just got them individually in a near by supermarket
Ashmida Parveen
Can v use unsour curd fo making buttermilk???
Gita Madhu
Can one use the buttermilk from making butter for making chembu moru curry?
Jenny Jackson
Have you posted how to make butter at home and use the remaining for buttermilk? If not, can you please post it soon? Or, guide me to some link that will serve the same purpose. Thanks.