Tried Kerala-Style Buttermilk Sambaram? Recipe Inside

Ever since dairy farming has become a thing in India, buttermilk has been prevalent. From North to South, buttermilk has been an indomitable part of the diet of many people. Be it lassi, chaas, or sambaram, it may have different forms but its love remains the same.  

Kerala has given us so many gems when it comes to food and beverages. Amongst so many gems, there is Sambaram or morum vellam which could be labeled as Kerala’s version of chaas. This Kerala-styled spicy buttermilk has green chilies, curry leaves, ginger, and other spices. This spicy curd is refrigerated for a few hours before serving and this is done to make sure that all the ingredients seep inside the buttermilk. This drink is an excellent cooler and perfect for summer. Keralites can survive on this drink and we know why! Besides, it is a go-to drink for daily wage labourers who toil in the scorching sun all day. Apart from being a refreshing and hydrating drink, it gets ready in less than 5 minutes. Wao! 

Believe me, if you are looking to quench your thirst on a hot day, sambaram is the right choice. Chopped ginger and curry leaves are the souls of this drink while green chilies impart a spicy flavour. Apart from these ingredients, one can add one or two crushed shallots to have an even more refreshing taste. 

Since we have talked about it so much, let us give you a quick recipe of how you can make sambaram at home in less than 5 minutes. Follow the steps below and have this refreshing drink down your throat. 


  • 500 gm thick curd 
  • 3 cups water 
  • 1 tsp salt 
  • 1 green chili (chopped) 
  • 20 curry leaves 
  • 1 ginger (julienned) 


  • Take a large bowl and whisk curd until it is smooth and creamy. 
  • Add more and mix it well. 
  • Add salt, green chilies, curry leaves, and julienned ginger to the curd and water mixture. 
  • Add more water until you reach the desired consistency. 
  • Refrigerate the mixture for an hour before serving. (This is done to infuse flavours inside the curd mixture) 
  • After an hour, serve chilled.