Sambaram or Morumvellam, as we call it, is a perfect drink on a hot summer day. Sambaram is nothing but seasoned buttermilk. There is nothing like tender coconut water or buttermilk that can cool down your body in summer. And both of these things are very commonly found in Kerala. I remember when we were kids, we would buy the sambaram pouches that was supplied by ‘Milma’ on our way back from school 😀
Samabaram or moru can also be used to mix with rice when you don’t wanna make any curry specifically. For any feast(served for occassions like onam, weddings or b’day), there is an order followed for the dishes served on the leaf. Parippu/Dal followed by Sambar is given in the 1st serving. Rasam followed by sambaram is usually the 2nd serving. Usually since both rasam and sambaram are good for digestion and is very liquidy, people tend to take it in glass and drink it at the end of the meal. Try sambaram this onam and end your meal with this cooling agent 🙂
Note: Cup used for measurement is US measurement cup, 1 cup = 237 ml
Yogurt – 1/2 cup
Buttermilk – 2 cups
Green chilli – 1 no
Ginger – 1/4 inch
Curry leaves – 4-5 leaves
Shallots – 2 nos
Salt – 1/2 tsp
1. If using yogurt: Mix the yougurt and 1.5 cups water in a bowl and whisk it well. It shouldn’t have any lumps. Else, take the buttermilk in a bowl. Add salt to this and mix well.
2. In a mixie/blender, pulse the remaining ingredients couple of times.
3. Put this in the buttermilk and mix well.
4. While serving, you could strain the sambaram, to filter out the solid ingredients 🙂