Sambaram (Morum Vellam, Kerala Style Buttermilk)
Sambaram (Morum Vellam, Moru) is Kerala-style spicy buttermilk made with yogurt, curry leaves, green chilies, and ginger. It is popularly served during Onam Sadhya with a festive spread. Make it using my traditional recipe.
Here are a few more Indian buttermilk-based recipes: Moru Curry, Perugu Charu, Masala Chaas, Taak, and Kathiyawadi Tadka Chaas.
We go out to eat Onam Sadya every year, and the buttermilk (sambaram) they serve along with the meal is one of my favorites among the many items served. I learned to make it a few years back, and now I don’t have to wait for Onam to sip on a glass of this refreshing drink. Here is how I make it.
About Sambaram
Sambaram, also called Morum Vellam, Pacha Moru, or Moru is the Kerala version of spicy buttermilk. It is popularly made in Kerala homes and is also sold at local juice shops and restaurants.
You can prepare a traditional sambaram at home in 5 minutes of active working time using yogurt, curry leaves, green chilies, water, and fresh ginger.
Sambharam is popularly served during Onam Sadhya. It helps digestion after an indulgent festive meal. You can also serve it with everyday summer meals to beat the scorching heat outside.
It is also a great replacement for tea and coffee.
Ingredients
Yogurt (Curd, Dahi) – Use store-bought or homemade yogurt to make this beverage.
Green chilies – Adjust according to your taste.
Curry Leaves – They give an excellent taste and aroma to sambaram.
Ginger – It gives a spicy kick.
You can make variations of moru by adding boiled and pureed beets to make beetroot sambaram or grated cucumbers to make cucumber sambaram.
Some people also add chopped shallots to their sambaram. You can try it too.
How To Make Sambaram
Whisk 1 pound (500 g) of plain yogurt using a wire whisk until it is smooth and creamy.
Add 3 cups of water and mix well.
Now add the following ingredients to the bowl and mix well.
- 1 teaspoon salt
- 1 teaspoon chopped green chilies
- 15-20 curry leaves (torn into small pieces)
- 1-inch piece of ginger (julienned or chopped)
Tip – You can slightly crush these ingredients in a mortar and pestle before adding to the yogurt mixture to release their flavors even more.
Refrigerate for at least 1 hour before serving for the flavors to get infused.
Tip – Strain the sambaram if you don’t like ginger and curry leaves coming into your mouth while sipping it.
Pour into serving glasses. Add a few ice cubes to each glass and serve chilled.
Storage Suggestions
Sambaram tastes best when made a few hours before serving. However, if you have some leftover, then make sure to finish it within a day as the yogurt might get sour when kept for long.
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Sambaram Recipe (Morum Vellam, Moru)
Ingredients
- 1 pound plain yogurt (dahi, curd) (500 g)
- 3 cups water
- 1 teaspoon salt
- 1 teaspoon chopped green chilies
- 15-20 curry leaves (torn into small pieces)
- 1 inch piece of ginger (thinly julienned or finely chopped)
Instructions
- Whisk yogurt using a wire whisk until it is smooth and creamy.
- Add water and mix well.
- Now add salt, chilies, curry leaves, and ginger to the bowl and mix well.
- Tip – You can slightly crush these ingredients in a mortar and pestle before adding them to the yogurt mixture to release their flavors even more.
- Refrigerate for at least 1 hour before serving for the flavors to get infused.
- Tip – Strain the sambaram if you don’t like ginger and curry leaves coming into your mouth while sipping it.
- Pour into serving glasses. Add a few ice cubes to each glass and serve chilled.
nice
Thanks Meleney
Neha ! , Sambaram is also a good refreshing drink in a hot summers ..from health point of view its acidic nature fights germs and bacteria helping clear stomach and aid in digestion..
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Thnx a lot for Appreciating Susmita. Keep visiting for more recipes 🙂