Sambharam (flavoured and spiced up buttermilk)

Four and a half months into food blogging and 100th post, so guess I should be celebrating. But, feeling disinclined to cook, eat, or blog the past few days. Missed out on a whole lot of events I'd bookmarked because of this. So, this time I decided to post a simple 'sambharam' (flavoured and spiced up buttermilk) recipe. Sambharam is very popular in Kerala and before the onslaught of the fizzy drinks, it was this nourishing drink that was the most sought after and the most consumed thirst quencher. Unlike its upstart artificially flavoured, areated counterparts, the sambharam offers only health benefts and zero side effects.

Low fat plain yoghurt - 50 ml

Water - 200 ml

Green chilli - 1

Coriander leaves (cilantro) - 2 sprigs

Curry leaves - 3-4 leaves

Ginger - 1/4 teaspoon (grated)

Small onions (shallots/scallions) - 2 Nos

Asafoetida (hing/perunkayam) - a pinch

Salt to taste

Freshly squeezed lime - 1/2 teaspoon

Optionals

Roasted and powdered cumin (jeera) - a pinch

Roasted and powdered Fenugreek seeds - a pinch

Fresh lemon tree leaves - a couple

Traditionally, buttermilk was made by whisking yoghurt long enough for the cream to seperate and come up. This was then skimmed out. So buttermilk in reality was yoghurt with the butter content removed. But a simpler method is to whisk the curd lightly to make smooth and add water to thin it.

Crush all ingredients apart from the yoghurt and water in mixer bowl/blender. Whisk the yoghurt and add in the water and the crushed spices. Add salt to taste and the freshly squeezed lime.

Excellant in beating heat, dehydration, and aiding digestion.

My friend Vidhya of My Receipes (iyercooks) has passed me this award. Thanks a bunch Vidhya.

Will pass this on soon.