Go Back
–+ servings
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.
Print Recipe
4.50 from 6 votes

Sambaram Recipe (Morum Vellam, Kerala Style Buttermilk)

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.
Prep Time5 minutes
Cook Time2 minutes
Resting Time1 hour
Total Time1 hour 7 minutes
Course: Beverage, Drink
Cuisine: Indian, Kerala, South Indian
Diet: Gluten Free, Vegetarian
Servings: 4 people
Author: Neha Mathur

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 chopped
US 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: 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
QR Code linking back to recipe