Sambaram is a refreshing drink made by blending curd with water, chilli, ginger and salt. Sambaram beats the heat of the summer. We serve it in Onam Sadhya as it helps in digestion of the huge spread of Sadhya.
Sambaram is called by different names like pacha moru,morum vellam etc.
About Sambaram Recipe
Sambaram recipe with step by step pictures and video. It 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.
I wanted to wind up onam sadya recipes with parippu curry and sambaram. It 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.
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.
- 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 and Chilli are the differentiators of Sambaram from regular buttermilk. Add Samba Milagai or Neetu Milagai for the correct spicy flavor. Otherwise use the regular variety which is hotter. Ginger is the factor which accelerates the digestion.
- 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. Serve chilled or non chilled 1-2 glasses between breakfast and lunch or during the meal course.
- It is a part of the spread of Onam Sadhya. It absolutely gives a filling feel – so best to take it during fasting days. Since Sambaram is a body cooler, it is better to avoid in rainy days and after evening or else one may catch cold!
- 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 by ageing, consume on the same day of making or if refrigerated you can consume the next day also.
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- 1 cup curd
- 1 and 1/2 cups water
- 1/2 inch ginger
- 2 nos small onion
- 1 long green chilli
- salt to taste
- 5 to 6 nos curry leaves
- First get ready with ginger, onion and green chilli.
- Take a hand mortar and pestle and crush using it. You can use mixie to crush too.
- Crush roughly but do not make it a fine paste if using a mixie.
- It should be crushed like shown below. Set aside.
- To a mixing bowl : add curd.
- Add 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.
- You cak give resting time of 30 mins, keep it covered. Then if you want you can strain it and drink, the flavours will still be there.
- The consistency can be adjusted to your liking,, add more water if you like it a bit runny.
- Spice level can be adjusted according to your preference.
How to make Sambaram
1.First get ready with ginger, onion and green chilli.
2.Take a hand mortar and pestle and crush using it. You can use mixie to crush too.
3.Crush roughly but do not make it a fine paste if using a mixie.
4. Crushed like shown below. Set aside.
5.To a mixing bowl : add curd.
6.Add 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 chilli.
11.Add finely chopped curry leaves.
12.Mix it well. .
13.Sambaram is ready to serve!
- You can give resting time of 30 mins, keep it covered. Then if you want you can strain it and drink, the flavours will still be there.
- The consistency can be adjusted to your liking, add more water if you like it a bit runny.
- Adjust spice level according to your preference.
1.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.
2.What is Sambaram ?
Sambaram (Sambharam / Moru) is a refreshing drink made by blending curd (yogurt) with water, chilli, ginger and salt. Sambaram is the Kerala version of Moru (Tamil) / Chass (Hindi) / Majjiga (Kannada) / Majjige (Telugu) / Taak (Marathi).
Pure milky colour butter milk… Mouth watering…
Nice refreshing drink
Stunning clicks and mouthwatering buttermilk. Can you pls tell me how you cut banana leaf into a circle?
I use a plate to draw the outline then cut it along the drawn circle….
Beautiful clicks:) can u tell me where do u get this glass jar n tumbler set. Its very nice.which brand it is?
It is not a branded set, just got them individually in a near by supermarket
Can v use unsour curd fo making buttermilk???
Can one use the buttermilk from making butter for making chembu moru curry?
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.