Juice/Smoothie

Sambharam / Spicy Buttermilk

Sambharam (spicy buttermilk) is a refreshing, cool and healthy drink which is famous in India. It has quite many names and ingredients slightly vary as per regions. It is called Majjge in Kannada and Sambharam or Moru Vellam in Kerala. As the name says, base of this recipe is buttermilk. If you replace buttermilk with yoghurt, you will end up with a different taste and it is no more a healthy and light drink ;-). This is a welcome drink for guests as per traditional Indian culture.

Ingredients:

  • Ginger : 1 teaspoon
  • Curry Leaves : 3-4 leaves
  • Salt : 1/2 teaspoon (to taste)
  • Kanthari (bird’s eye chilli) : 2-3 (can be replaced with normal green chillies)
  • Buttermilk : 2 cups
  • Water : 2 cups

Sambharam/Spicy Buttermilk

If buttermilk is not available, you can make it using fresh yoghurt as mentioned below.

Make thick buttermilk from yoghurt
Buttermilk is made by extracting butter/fat from yoghurt. You can use a blender. Add 1 cup of yoghurt with 1/4 cup of cold water in a blender and blend for 2-3 minutes. If you have special blender to make buttermilk, butter will be formed on top. Otherwise just blend and take out the fatty form. Repeat it once. Thick buttermilk is ready now. You can keep this in fridge for 1-2 weeks.

Make Sambharam
Mix buttermilk and water in a big bowl. In a blender, add 1/4 cup of buttermilk-water mix, ginger, curry leaves, salt and kanthari and blend for 1-2 minutes. Add this into big bowl and mix well. Use a stainer to remove all residues.

Enjoy your sambharam/spicy buttermilk and feel fresh!!!

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I love cooking and trying out various recipes, and also to come up with ways to achieve good results in reasonable time and effort 🙂 All of the recipes I post here were tried out by me at least 2-3 times (if not a few dozen times) before I was happy with a simple method which gives me good results. Hope you enjoy making these dishes. Would be thrilled if you let me know in the comments how your experiment went. If you have recipe requests for any Malabar dishes, please contact me and I’ll make every effort to get the recipe, try it out and post it here.

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