Sambaram: A Kerala-Style Buttermilk For A Perfect Summer Drink
Image Credit: sambaram/

In India, buttermilk is a staple of many people's diets, and every home has a tried-and-true recipe for buttermilk. The love for buttermilk is still present, whether it is consumed in the form of lassi or chaas. Sambaram, also known as "Morum Vellam," is an ancient Indian beverage made with yoghurt, herbs, and spices. It is incredibly helpful for the digestive process, is hydrating, and is easy on the stomach. Yoghurt is a great summertime food since it lowers body temperature and helps you stay cool.

And since the summer season has arrived early this year, we can't wait to sip on our favourite chaas after every meal. Chaas has different names in different languages; for instance, in Rajasthani, it is called ghol, and in Odia, "chash" or ghol. In Tamil and Malayalam, it is called moru; taak in Marathi; majjiga in Telugu; and majjige in Kannada.

Sambaram is a famous spicy buttermilk dish that hails from Kerala. It is made with yoghurt, curry leaves, ginger, and green chillies. It is the perfect Indian beverage to beat the sweltering heat. You can enjoy it as a standalone beverage or even combine it with your regular summertime meal. It has cooling properties and contains ginger, which provides relief from cramping and bloating. Yoghurt is a probiotic, which is also good for our gut health. The best part is that making this drink simply takes 5 minutes. So if you are a lover of spicy and masaledar buttermilk, try this beverage today, and we are sure you will fall in love with it just by taking the first sip.



  • 500 g yoghurt
  • 3 cups of water
  • 1 teaspoon salt
  • 1 green chilli (chopped)
  • 20 curry leaves
  • 1 ginger, julienned


  • In a large mixing bowl, whip the curd until it is smooth and creamy.
  • Add some water to it and continue whipping.
  • Add salt, green chillies, curry leaves, and thinly sliced ginger to the bowl.
  • You may add more water if the consistency is too thick.
  • Mix the ingredients properly and refrigerate for 1 hour.
  • Transfer the buttermilk into a glass. Serve chilled.


You can strain the sambaram if you don't want to bite onto the curry leaves and ginger.