Friday, February 1, 2008

Sambaram - Spiced Buttermilk

This is an amazingly refreshing drink for a hot, sultry day or to cool down a hot-head!


1 cup curd (my favorite pictured below)or 2 cups buttermilk
1 cup water (if using curd)
1-2 curry leaves finely chopped
5 thin slices of a green chili
1 tsp crushed fresh ginger
taste salt

Photo above right courtesy of "Indian Food Rocks" blog post IFR New Finds and Weekend Burgers.

One step drink mix! Place all ingredients in a shaker cup. Shake until frothy. May like to let it set for 30 minutes or so before drinking for all flavors to combine. Filter before enjoying.

Notes: If using buttermilk it is already watery, hence twice the amount of curd is appropriate. If using curd, add an equal amount of water.

Photo left by Krishna Kumar: Me enjoying Milma brand Sambaram. More of our favorite Kerala photos here.

Related Posts: Sambaram – Spiced Buttermilk Cools the Soul (A tribute to my favorite cooling beverage!)


Lakshmi said...

That is Neer mor for you. For neer mor, we tend to add some sputtered mustard and asafoetida and top it with finely chopped coriander.

Jennifer said...

Sambaram can also be made with whey from making paneer as written by jugalbandi.


Brahmanyan said...

We in Tamil Nadu add powdered Jeeragam (cumin seed) Asafoetida and spurted mustered also apart from the items mentioned by you. Neer More is good for neutralizing acidity in the stomach.

Jennifer said...

Greetings and nandri.
Wow I will have to also add this when try to make it in the summer. It is so cold in NY during the winter thinking about yogurt itself seems to freeze me into place!!
Thanks for stopping by my blog.