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.
- 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
- 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.
If you have any queries about this Sambaram Recipe , please write down in comment box below.