Kerala Sambharam
Refreshing spiced buttermilk, a perfect coolant for tropical heat.
About this dish
Sambharam is Kerala's version of spiced buttermilk, served as a welcoming drink in homes or as the final course of a Sadya to aid digestion. It is more than just a beverage; it is a cooling antidote to the humid tropical climate of the Malabar coast. The addition of crushed aromatics like bird's eye chilies and shallots provides a savory depth that distinguishes it from the North Indian 'Chaas'.
Ingredients
Base
- 500ml (2 cups) Thick, fresh yogurt
- 750ml (3 cups) Chilled water
- 1 tsp Salt (to taste)
Aromatics (To be crushed)
- 1-inch piece Ginger, peeled
- 2-3 Green chilies (preferably Kanthari/Bird's eye chili)
- 3-4 Shallots (Chuvannulli)
- 1 sprig Curry leaves
- 1/2 tsp Lemon juice (optional, for extra zing)
Method
- 1
Whisk the Yogurt
In a large pitcher or deep bowl, whisk the yogurt until it is completely smooth and free of any lumps. Using a traditional wooden churner (mathu) yields the best texture.
- 2
Dilute the Base
Gradually add the chilled water to the yogurt while continuing to whisk. The consistency should be thin and watery, not thick like a lassi. It is meant to be a thirst-quencher.
- 3
Crush the Aromatics
Using a mortar and pestle, coarsely crush the ginger, green chilies, shallots, and half of the curry leaves. Do not blend them into a paste; you want small bruised pieces that will release their essential oils into the liquid.
- 4
Combine and Infuse
Add the crushed aromatics and the salt into the buttermilk. Stir well with a long spoon for at least a minute to ensure the flavors begin to infuse.
- 5
The Curry Leaf Snap
Take the remaining curry leaves and tear them by hand into the drink. This mechanical bruising releases more flavor than cutting them with a knife.
- 6
Add Lemon and Salt
Taste the mixture. Add lemon juice if the yogurt isn't sour enough. Adjust the salt—it should be savory enough to be refreshing but not salty like a soup.
- 7
Chill the Drink
For the best flavor, let the Sambharam sit in the refrigerator for at least 30 minutes. This 'marination' allows the heat of the chilies and the pungency of the shallots to permeate the buttermilk.
- 8
Strain (Optional)
If you prefer a clean drink, you can strain the buttermilk through a coarse sieve before serving, though many prefer the bits of ginger and chili at the bottom.
- 9
Final Stir
Give it a vigorous stir before pouring into glasses, as the spices tend to settle at the bottom.
Notes & variations
- Kanthari chilies are traditional and provide a unique, sharp heat, but regular Thai green chilies work fine.
- Always use chilled water rather than adding ice later, which can dilute the flavor too much.
- This can be stored in the fridge for up to 2 days.
- Add a pinch of toasted cumin powder for a different flavor profile.
Serve with
Enjoyed on its own as a cooler or poured over a heap of boiled matta rice at the end of a meal.
Cook's note
Using a wooden mortar and pestle to bruise the shallots and ginger is better than a blender, as it extracts the juices without aerating the aromatics.