South India is famous for its unique cuisine and sambharam is one of those unique South Indian recipes that makes a surprisingly unique and refreshing drink. Sambharam is a yogurt based drink that is not sweet but yet very refreshing. It is a rejuvenating drink that feels like a sip from heaven on a hot summer day. It is full of surprising ingredients that you might have never seen in a drink before like green chilies, shallots, black salt, and curry leaves etc. Sounds amazingly unique right? You should try this sambharam recipe this summer to know how invigorating it tastes and feels on a hot summer day.
Sambharam is also known as Morum Vellum or Moru, it is a Kerala version of a spiced buttermilk. It is also a part of Onam Sadhya which is a festive meal that consists of several festive dishes that are served together on a banana leaf. Sadhya means banquet and Onam is a South Indian festival. This meal spread holds a special cultural significance as it represents the South Asian gastronomy on a single spread. This drink aids in digestion of the extensive Onam Sadya meal and also helps beat the scorching summer heat. So let us make this sambharam recipe together with a few simple ingredients.
Ingredients For Sambharam Recipe
Plain yogurt makes the base of this drink and adds a tangy flavor and creamy texture to the sambharam.
Water dilutes the yogurt and also gives a thin consistency to the drink.
Shallots, green chilies, curry leaves, and ginger contribute to the overall aroma and flavor of the sambharam. Shallots add a sweet and mild onion-like flavor, while green chilies add heat and spice. Curry leaves give a slightly bitter and earthy flavor, and ginger adds a warm and spicy aroma to the drink. All these ingredients together provide a refreshing and flavorful taste to the sambharam.
Step by Step Recipe For Sambharam Recipe
To begin, take a large mixing bowl and add 1 cup of plain yogurt to it.
Next, use a wire whisk or spoon to whisk the yogurt until it is smooth and creamy.
After that, add 3 cups of water to the bowl and mix well until the yogurt is fully diluted with the water.
Meanwhile, take a mortar and pestle and crush 10 shallots, 2 chopped green chilies, 2 sprigs of curry leaves, and 3 slices of ginger together until they are finely crushed.
Once crushed, add the ingredients to the yogurt mixture and stir well to combine all the ingredients.
Cover the bowl with a lid and refrigerate it for at least 1 hour to allow the flavors to infuse.
After the sambharam has been refrigerated, stir it well to ensure that all the ingredients are well combined.
Then, pour the chilled sambharam into glasses and serve it cold.
Finally, enjoy the refreshing and flavorful sambharam with your favorite meal.
To serve the Sambharam, there are several options to consider. First and foremost, it’s a refreshing beverage that pairs perfectly with spicy meals. You can garnish the sambharam with a sprig of fresh curry leaves or a slice of lemon for added flavor and presentation. For a chilled drink, serve it in tall glasses with ice cubes to keep it cool and refreshing. To make it a complete meal, you can pair the sambharam with a spicy potato curry or vegetable biryani.
It’s also a great welcome drink along with other drinks like watermelon sherbet, melon ball drink or mango lassi for your guests at dinner parties or barbecues. To experiment with different flavors, try adding your favorite herbs and spices like mint, cumin, or coriander to the sambharam. Additionally, for a twist, you can use coconut water instead of plain water to make coconut sambharam. In any case, the sambharam is a tasty and refreshing drink that’s sure to be a hit at any meal or gathering.
Once the Sambharam is made, proper storage is necessary to keep it fresh and flavorful. Firstly, transfer the leftover Sambharam to an airtight container or bottle with a tight-fitting lid. To ensure its freshness, store the container in the refrigerator at a consistent temperature. You can keep the Sambharam in the refrigerator for 2-3 days, but it’s best to consume it within 24 hours for optimal taste. Before serving, stir the Sambharam well to combine the ingredients. If the consistency of the Sambharam is too thick, add some cold water or ice cubes to adjust it to your liking. Proper storage is key to keeping the Sambharam fresh and delicious for longer. In conclusion, by following these simple storage tips, you can enjoy the refreshing taste of Sambharam for multiple servings.
Sambharam is a traditional South Indian buttermilk-based drink made with yogurt, water, and a blend of spices.
Sambharam has a tangy, sour, and slightly spicy taste, with a refreshing and cooling effect on the palate.
Sambharam is a refreshing drink with spicy meals. You can also pair it with spicy potato curry or vegetable biryani as a complete meal.
You can store Sambharam in an airtight container in the refrigerator for 2-3 days. However, it is best to consume it within 24 hours for optimal freshness.
Yes, you can experiment with different herbs and spices to customize the taste of Sambharam. For example, adding mint, cumin, or coriander can add a unique flavor to the drink.
Sambharam is a healthy drink that is low in calories and packed with nutrients. It is a good source of protein, calcium, and vitamins, and the spices used in the drink have several health benefits, including aiding digestion and boosting immunity.
Sambharam contains yogurt, which may not be suitable for people with lactose intolerance. Most of the lactose in well fermented yogurt has been consumed by the bacteria, but this is not a guarantee. However, you can use lactose-free yogurt or coconut water as an alternative to regular yogurt to make lactose-free Sambharam if you do not tolerate yogurt.
Hi! I’m Ravi Kumar.
I am a husband, father of 4, board certified neurosurgeon, and a lover of South Indian Food!
I created PaattisKitchen.com to memorialize the most delicious foods on earth. South Indian food is easy to make and hard to mess up. So pull up your sleeves, and come with me as we explore the vibrant spices, colors, aromas, and flavors of South Indian culinary tradition.