Sambaram Recipe | Moru Vellam | Kerala Style Spiced Buttermilk

Every year during Onam Sadya, I try to make Sadya at home. I have shared nearly 5 different Sadya menu and posted in my blog. Pleasec check the links below. Dishes like Puli inji, avial, ada pradhaman, pazham, papadam are mandatory in every Sadya be it simple or elaborate. Similarly sambaram i.e Kerala style spiced buttermilk should be in the Onam sadya menu for sure.

Onam sadya will be incomplete without this sambaram. Its fondly known as moru vellam in Malayalam language. Spices like ginger, green chilli (Kanthari / Bird’s eye chilli), curry leaves and small onions is crushed coarsely and added to churned buttermilk. It gives a super flavor to the buttermilk and makes it more healthy. Sambaram is served at the end of the meal as it helps to digest the sadya food. 

Lets see how to make this tasty Kerala special spiced buttermilk / Moru vellam / Sambaram at home easily in 3 steps with video.

Please check out my other Onam Sadya menu below :

• Simple Onam sadya 1

• Onam sadhya menu 2

• Onam sadya menu 3

• Onam sadya menu 4
• Onam sadya menu 5

Sambaram recipe | Moru vellam | Kerala buttermilk recipe

Sambaram recipe | Moru vellam | Kerala buttermilk recipe for Onam sadya

 

Cuisine: Kerala

Category: Drink

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Curd - 1 cup Water - 2 cups (adjust) Salt - as needed To crush coarsely Bird's eye green chilli (Kanthari) or green chilli - 3 or 2 Ginger - 1/2 inch piece Curry leaves - 1 sprig Small onion - 6

HOW TO MAKE SAMBARAM

1. Take curd in a bowl. Add water, salt and churn it.
2. Grind chilli, onion, ginger and curry leaves coarsely.
3. Mix with buttermilk and serve it. Enjoy !

METHOD - STEP BY STEP PICTURES

Take curd in a wide bowl. Add water and required salt. Churn well with a whisk. Check for taste and add more water if necessary. Grind green chilli, small onion, curry leaves and ginger coarsely using pulse option in your mixie. (Alternately, you can chop everything finely and add to buttermilk). Add to the churned buttermilk. Mix well and serve. Enjoy !

Note

Quantity of water differs based on the sourness of curd. You can add more green chilli if you like spicy taste. I made it less spicy. Instead of grinding in mixie, you can use mortar and pestle and crush it coarsely. Some people add the spices finely and add to buttermilk without grinding.

Healthy and tasty Kerala style spiced buttermilk Sambaram is ready !

 

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