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).
Here are a few more Indian buttermilk-based recipes: Moru Curry, Perugu Charu, Masala Chaas, Taak, Kathiyawadi Tadka Chaas, and Beetroot Chaas.
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.
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.
Add 3 cups of water and mix well.
Now add 1 teaspoon salt, 1 teaspoon chopped green chilies, 15-20 curry leaves (torn into small pieces) and a 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.
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.
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.
You Might Also Like
Sambaram Recipe (Morum Vellam, Moru)
- 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)
- 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.
Awesome blog site, how can I show my gratefulness to this site owner? It’s so amazing to me. Thank’s for all convenience.
Thnx a lot for Appreciating Susmita. Keep visiting for more recipes 🙂
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..