Sambaram | Pacha Moru with step by step pictures. Sambaram is a famous drink from Kerala. It is not only served during Onam Sadhya but also can be had in the hot summer. It is otherwise called Spiced Buttermilk or Pacha Moru. This drink is a must in the Onam Sadhya. After a heavy meal this is usually had for a good digestion.
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Ingredients:
How to Prepare Sambaram
1.In a large bowl take the thick curd and add in the water, Whisk it well such that the water and curd mix together and forms a buttermilk consistency.
2.In a Mortar and Pestle add the chopped Green Chilli, Shallots, and Ginger. Crush everything lightly.
3.Now add the crushed green chili, ginger, and shallots to the buttermilk. Whisk and add in chopped curry leave and Salt
4.Whisk everything once again and now it is ready to serve along with the Grand Onam Sadhya.
Tips:
- The Ginger and Green Chilli can be added to curd without crushing also.
- However crushing bring out the whole flavor of it.
- We can also sieve the Sambaram and serve the flavor will still be retained.
- Serve as an after meal drink in the Onam Sadhya for a good digestion.
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📖 Recipe
Sambaram | Pacha Moru
Standard 1 cup measures 240 ml
Ingredients
- 1 cup Thick Curd
- 1 cup Water
- 1 Green Chilli
- 1 inch Ginger
- 3 Shallots or Small onions
- 1 tbsp Curry Leaves -1 tbsp chopped
- Salt as needed
Instructions
- In a large bowl take the thick curd and add in the water, Whisk it well such that the water and curd mix together and forms a buttermilk consistency.
- In a Mortar and Pestle add the chopped Green Chilli, Shallots, and Ginger. Crush everything lightly.
- Now add the crushed green chili, ginger, and shallots to the buttermilk. Whisk and add in chopped curry leave and Salt
- Whisk everything once again and now it is ready to serve along with the Grand Onam Sadhya.
Video
Notes
- The Ginger and Green Chilli can be added to curd without crushing also.
- However crushing bring out the whole flavor of it.
- We can also sieve the Sambaram and serve the flavor will still be retained.
- Serve as an after meal drink in the Onam Sadhya for a good digestion.
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