Photo: Tracy Hunter · CC BY 2.0 · Wikimedia Commons

Kerala · Lunch

Sambaram

Traditional 49. Sambaram recipe

🧺 Ingredients

• 2 cups fresh buttermilk
• 1/2 cup water
• 1 green chili, chopped
• 1/4 cup grated fresh coconut
• 1 tbsp ginger, minced
• 1 tsp cumin seeds
• 8 curry leaves, torn
• 1/4 tsp salt
• Pinch of asafoetida

👩‍🍳 How to make Sambaram

1. Prepare base (2 mins, no heat): Mix buttermilk with water. Keep chilled.
2. Toast spices (2 mins, no heat): Lightly toast cumin seeds in dry pan over medium heat for 30 seconds. Remove and crush coarsely. Visual: fragrant, seed edges turn darker.
3. Grind coconut paste (2 mins, no heat): Grind grated coconut, green chili, ginger with 2-3 tbsp water to coarse paste.
4. Combine (2 mins, no heat): Add coconut paste, crushed cumin seeds, curry leaves, salt, asafoetida to buttermilk. Stir well. Visual: evenly distributed, creamy.
5. Chill and serve (1 min, no heat): Keep sambaram very cold. Serve immediately as a refreshing drink with lunch.

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