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.
Servings: 4 people
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
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.
- 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 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.
- 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
