Sambaram

Sambaram: Sambaram is a buttermilk beverage native to Kerala, a state in south western India. Sambaram is traditionally served to guests. It is also served as part of the Kerala Sadya. Salty, tangy and spicy, the light-green drink aids in digestion as well.

Ingredients(serves 5-6):

• 5 cups buttermilk (whole or low-fat)
• 1 small jalapeño, seeded and coarsely chopped.
• 1 small jalapeño, cut crosswise into thin slices for the ice cubes
• 1 tsp chopped cilantro (coriander) leaves
• 4 curry leaves, roughly torn
• 1-inch ginger piece, coarsely chopped
• Juice of 1/2 lemon
• 1 tsp salt
• 2 tbsp cilantro leaves, finely chopped for garnish
• 6-7 thin lemon slices, for garnish

Method:

• Place a thin slice of jalapeño inside each well of several ice cube trays.
• Fill the ice tray with water.
• Freeze until solid ice cubes are formed.
• Working in three batches, combine approximate thirds of the buttermilk, chopped jalapeño, cilantro leaves, curry leaves, ginger, lemon juice and salt in a blender.
• Puree until smooth.
• Transfer the buttermilk mixture to a large pitcher.
• Chill in the refrigerator, while you puree the remaining batches.
• Fill tall glasses halfway with the jalapeño ice cubes.
• Divide the buttermilk mixture among the glasses.
• You can strain the mixture through a fine-mesh strainer, if you like.
• Top with a spoonful of foam (from blending) on top.
• Garnish the glasses with a lemon slice and finely chopped cilantro.
• Serve chilled Sambaram immediately.

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