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    Whisk Affair » Recipes » Indian Beverages » Sambaram (Morum Vellam, Kerala Style Buttermilk)

    Published: Feb 23, 2023 | Last Updated On: Sep 4, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Sambaram (Morum Vellam, Kerala Style Buttermilk)

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    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 (vegetarian, gluten-free).

    Sambaram served in a glass.
    Jump to:
    • About Sambaram
    • Ingredients
    • How To Make Sambaram
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Sambaram

    Sambaram, also called Morum Vellam or Moru is the Kerala version of spicy buttermilk.

    It is prepared in 5 minutes using yogurt, curry leaves, green chilies, water, and fresh ginger.

    Sambaram 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.

    This recipe is vegetarian and gluten-free. You can easily double or triple it too.

    Here are a few more Indian buttermilk-based recipes

    • Moru Curry
    • Perugu Charu
    • Masala Chaas
    • Taak
    • Kathiyawadi Tadka Chaas
    • Beetroot Chaas

    Ingredients

    Sambaram 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 moru.

    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.

    How To Make Sambaram

    Whisk 1 pound (500 g) of plain yogurt using a wire whisk until it is smooth and creamy.

    Whisked yogurt.

    Add 3 cups of water and mix well.

    Water added to the bowl.

    Now add

    • 1 teaspoon salt
    • 1 teaspoon chopped green chilies
    • 15-20 curry leaves (torn into small pieces)
    • 1-inch piece of ginger (julienned or chopped)

    to the bowl and mix well.

    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.

    Ready sambaram.

    Serving Suggestions

    Sambaram is popularly served during Onam Sadhya.

    You can also serve it chilled on the side with everyday summer meals or enjoy it as a snack between lunch and dinner.

    Storage Suggestions

    Store it in a covered glass pitcher or any bottle in the refrigerator for 2-3 days. I suggest drinking it fresh, as it might become sour if kept longer.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Sambaram (Morum Vellam) is Kerala-style spicy buttermilk made with yogurt, curry leaves, green chilies, and ginger. It is popularly served during Onam Sadhya with the festive spread (vegetarian, gluten-free).

    Sambaram Recipe (Morum Vellam, Moru)

    Sambaram (Morum Vellam) is Kerala-style spicy buttermilk made with yogurt, curry leaves, green chilies, and ginger. It is popularly served during Onam Sadhya with the festive spread.
    4.41 from 5 votes
    Print Pin Rate
    Course: Beverage
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 2 minutes minutes
    Total Time: 7 minutes minutes
    Servings: 4 people
    Calories: 82kcal
    Author: Neha Mathur

    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)
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    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.
    • 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.

    Video

    https://www.youtube.com/watch?v=9mCiXHLR46g

    Notes

    This recipe can be easily doubled or tripled.

    Nutrition

    Calories: 82kcal | 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
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    Comments

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      Recipe Rating





    1. Susmita Sen

      August 24, 2015 at 9:20 am

      Awesome blog site, how can I show my gratefulness to this site owner? It’s so amazing to me. Thank’s for all convenience.

      Reply
      • msnehamathur

        August 24, 2015 at 9:54 am

        Thnx a lot for Appreciating Susmita. Keep visiting for more recipes 🙂

        Reply
    2. Suja

      August 30, 2015 at 7:06 am

      4 stars
      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..

      Reply

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