Sambaram Recipe (Morum Vellam, Kerala Style Buttermilk)

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.

How To Make Sambaram

Step 1: Whisk 500 g of plain yogurt with a wire whisk until smooth and creamy.

Step 2: Add 3 cups of water and mix well.

Step 3: 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 them to the yogurt mixture to release their flavors even more.

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.

Tip – Strain the sambaram if you don’t like ginger and curry leaves coming into your mouth while sipping it.

Storage Suggestions

Sambaram tastes best when made a few hours before serving. However, if you have any leftover, make sure to finish it within a day, as the yogurt might sour if kept for too long.