Kerala Sambharam (Spiced Buttermilk)
Kerala sambharam is a spiced buttermilk with curd, ginger, green chilli, curry leaves, and salt, served cold with meals.
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10 mintotal
Prep 10 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Spicy
Ingredients
Quantities are for 2 servings.
No inactive time, though a 30-minute chill after mixing gives the ginger, chilli, and curry leaves a stronger flavor.
Method
In a large bowl or pitcher, add the curd and whisk it thoroughly until it is completely smooth without any lumps.
Pour in the chilled water and whisk again to create a thin, watery buttermilk base.
Using a mortar and pestle, coarsely crush the ginger, green chilli, and shallot (if using). Do not make a fine paste; chunky bits are preferred.
Add this crushed spice mixture directly into the buttermilk.
Take the curry leaves in your palm and tear them roughly to release their natural oils, then drop them into the pitcher.
Add salt to taste and stir the mixture well.
For deeper flavor, let the sambharam rest in the refrigerator for at least 30 minutes before serving so the ginger and chilli flavor the liquid.
30 min
Stir well before pouring into glasses. (You can strain it if you don't like biting into ginger, but traditionally it is served unstrained).
How to tell it's done
A highly fluid, cooling, white beverage punctuated by sharp, spicy bursts of raw ginger and chili.
Nutrition
Per serving, from 2 servings.
60kcal
Where the calories come from
- Protein3.3 g22%
- Carbohydrate5.2 g34%
- Fat3 g44%
- Sugars
- 4.5 g
- Saturated fat
- 1.9 g
- Fibre
- 0.1 g
- Sodium
- 628 mg
- Potassium
- 167 mg
- Calcium
- 130 mg
- Iron
- 0.1 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Unlike North Indian Chaas which relies on roasted cumin powder, Kerala Sambharam relies purely on the raw, sharp heat of crushed ginger and green chilies.
What to serve it with
Serve as a cool finish to a Kerala sadya, or alongside rice, pickle, and vegetable thoran.
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