Saturday, April 12, 2008

Sambaram/Morum-vellam/Pacha-moru aka Spiced buttermilk

This post is part of SADYA VIBHAVANGAL – Learn to make the traditional Kerala Feast- An Artist’s Edible Palette !

Kerala’s classic Dhaahashamani, thirst quencher in its true sense……..A refreshing summer drink and on a side note, Sambaram is also given when someone is sloshed or hammered :). Even before lemon juice and Rasna and aerated drinks grabbed its current place, Sambaram was served to guests. It was and is the most preferred drink of the worker class who spends most of their day under the scorching sun as it helps to cool down the body. Sambaram/Morum-vellam/Pacha-moru is served at Sadya as it helps to settle down the heaviness after such a huge spread and also aids digestion. Though we all would like to finish the feast with two or three types of Payasams/Pradhamans , the traditional way of wrapping up the feast is by either having an ‘urula” of rice , soaked in pacha-moru/ spiced buttermilk or drinking a small glass of the same. From my experience, I have learnt that it does make a lot of sense to finish the feast with this classic drink as I always found myself feeling a bit light after the feast.

Ingredients: (Approx.)
  • 1 cup homemade curd or store-bought plain yogurt
  • 2 cups water
  • 2-3 Indian green chillies, slit opened lengthwise
  • 1 small piece of ginger, peeled and thinly sliced
  • 6-7 curry leaves
  • Salt to taste
  • In a mortar and pestle, crush the green chillies and ginger. With a wooden spoon or fork, gently beat the curd and add water to it and blend it well. Alternatively, add the curd and water to a blender and pulse only one or two times. To this, add the crushed ginger and green chillies. Tear some curry leaves and add salt to taste. Stir well and serve after 10 minutes. Note: Adjust the green chillies according to one’s tolerance level.

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