Butter milk is served in various ways through out the world. In India every state has its own variation by adding spices or herbs of their choice. One such variation of butter milk from Kerala is Sambaram. This also served at the Onam sadya with rice. But it could be consumed as a refreshing drink during summer days.

Sambaram is a variation of Morum vellam (or) Neer Moor in tamil which is also butter milk but much watery than the sambaram. This is slightly thicker than morum vellam. This is an easy to make refreshing drink which could be made within minutes with the ingredients readily available in your pantry.

Spiced Buttermilk

Preparation Time: 5 minutes
Makes: 3 glasses

Yogurt/ Curd- 1 cup
Water- 2 cups
Ginger, chopped- 1/2 inch
Green chilli, chopped-1
Pearl onion/ small onion, chopped- 2 (optional)
Curry leaves, chopped- 1 strand
Salt- to taste
Kerala buttermilk

  • Take the yogurt in a bowl and beat well with spoon or a whisk to make it creamy without any lumps.
  • Now add the water to dilute the yogurt and mix well. The consistency should be slightly creamy than neer moru. It should not be so thick and creamy but if you keep the sambaram the water should not separate on top of that. Add water according to your thickness of the yogurt. I am adding two cups as I am using store bought thick yogurt.
  • Chop the ginger, green chilli , small onion and curry leaves. Crush them slightly to release the flavour using a pestle and mortor or slightly crush them on top of the chopping board using a backside of a rolling pin or pestle. You could mince using a blender too.
  • Add the crushed ingredients add salt to taste. Mix well and serve chilled.
  • You could serve the sambaram as such or strain and serve but the flavours will be there in the sambaram.