--- title: "Sambaram Recipe (Morum Vellam, Kerala Style Buttermilk)" url: https://www.whiskaffair.com/sambaram-kerala-style-spiced-buttermilk/ date: 2025-06-03 modified: 2026-09-09 lang: en author: "Neha Mathur" description: "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." categories: - "Indian Beverages" - "Indian Gluten Free" - "Kerala" - "Onam" image: https://www.whiskaffair.com/wp-content/uploads/2017/12/Sambaram-2-3.jpg word_count: 719 --- # Sambaram Recipe (Morum Vellam, Kerala Style Buttermilk) **Sambaram (morum vellam, moru) **is a Kerala-style spicy buttermilk** **made with yogurt, curry leaves, green chilies, and ginger. It is commonly served during Onam Sadhya as part of a festive spread. Make it using my traditional recipe. Here are a few more Indian buttermilk-based recipes: [Moru curry](https://www.whiskaffair.com/moru-curry/), [perugu charu](https://www.whiskaffair.com/perugu-charu/), [masala chaas](https://www.whiskaffair.com/masala-chaas-recipe-spiced-buttermilk/), [taak](https://www.whiskaffair.com/taak-recipe/), and [Kathiyawadi tadka chaas](https://www.whiskaffair.com/kathiyawadi-tadka-chaas-recipe/). ![A clay cup filled with frothy Sambaram buttermilk, garnished with fresh green herbs, sits on a brown textured surface with another cup and green chili in the background.](https://www.whiskaffair.com/wp-content/uploads/2017/12/Sambaram-2-1.jpg) ## Quick Look: Sambaram **Prep Time:** 5 minutes **Resting Time:** 1 hour **Total Time:** 1 hour 5 minutes **Servings:** 4 people **Calories:** Approx. 80 per serving **Dietary Info:** Vegetarian, gluten-free **Method:** No-cook **Skill Level:** Easy **Tools Needed:** Mixing bowl, wire whisk, mortar and pestle (optional), fine-mesh strainer (optional). **Shelf Life:** Best consumed within a day; the yogurt may sour if left longer. ## Table of Contents - Quick Look: Sambaram- Ingredients- How To Make Sambaram- Storage Suggestions- Other Indian Beverage Recipes We Recommend- Sambaram Recipe (Morum Vellam, Kerala Style Buttermilk) Recipe We go out to eat Onam Sadya every year, and the buttermilk (sambaram) they serve with the meal is one of my favorites among the many items. 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. **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 a popular dish served during **Onam Sadhya**. 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 ![Sambaram ingredients](https://www.whiskaffair.com/wp-content/uploads/2023/02/Sambaram-Ingredients.jpg) - **Yogurt (Curd, Dahi)** - Use store-bought or homemade yogurt to make this beverage. - **Green chilies** - Adjust 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 **Step 1:** Whisk 500 g of plain yogurt with a wire whisk until smooth and creamy. ![Whisked yogurt.](https://www.whiskaffair.com/wp-content/uploads/2017/12/Sambaram-Step-1.jpg) **Step 2:** Add 3 cups of water and mix well. ![Water added to the bowl.](https://www.whiskaffair.com/wp-content/uploads/2017/12/Sambaram-Step-2.jpg) **Step 3:** Now add the following ingredients to the bowl and mix well. - 1 tsp salt - 1 tsp chopped green chilies - 15-20 curry leaves (torn into small pieces) - 1-inch piece of ginger (julienned or chopped) ![](https://www.whiskaffair.com/wp-content/uploads/2026/03/idea.png) You can lightly crush these ingredients in a mortar and pestle before adding them to the yogurt mixture to further release their flavors. Refrigerate for at least 1 hour before serving to allow the flavors to infuse. Pour into serving glasses. Add a few ice cubes to each glass and serve chilled. ![](https://www.whiskaffair.com/wp-content/uploads/2026/03/idea.png) Strain the sambaram if you don't like ginger and curry leaves lingering in your mouth while sipping. ![Ready sambaram.](https://www.whiskaffair.com/wp-content/uploads/2017/12/Sambaram-Step-3.jpg) ## Storage Suggestions Sambaram tastes best when made a few hours before serving. 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It is popularly served during Onam Sadhya with the festive spread. Prep Time5 minutes minsCook Time2 minutes minsResting Time1 hour hrTotal Time1 hour hr 7 minutes mins Course: Beverage, DrinkCuisine: Indian, Kerala, South IndianDiet: Gluten Free, Vegetarian Servings: 4 people Calories: 80kcal Author: [Neha Mathur](https://www.whiskaffair.com/about-me/) ### Ingredients 500 grams plain yogurt (dahi, curd)- 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 choppedUS Customary - Metric ### 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. - 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. - 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. ### Video ### Nutrition Calories: 80kcal | Carbohydrates: 7g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 685mg | Potassium: 193mg | Sugar: 6g | Vitamin A: 265IU | Vitamin C: 77mg | Calcium: 172mg | Iron: 0.1mg