Sambaram is a Kerala style spiced buttermilk. Sambaram is a refreshing drink made by blending curd with water, green chili, ginger and salt. Sambaram is served as a part of Onam Sadhya as it helps in digestion of the huge spread of Sadhya. Learn to make Sambaram with step by step pictures and video.

I have tasted sambaram only few times, now I can easily make at home itself. Sambaram is served in Onam Sadya meal as it helps in digestion. Not only for Sadya you can even make this spiced buttermilk to beat the scorching heat.

About Sambaram

Sambaram is a Kerala style spiced buttermilk made using thick curd, small onion, green chilies, curry leaves and salt. Sambaram is a popular drink served in Onam Sadya meal. It takes just 5 minutes to prepare Sambaram.

Sambaram is a refreshing summer drink, a slightly different take to the South Indian Neer Mor. Sambaram or Spiced buttermilk is the Kerala version of Moru / Chass / Majjiga / Majjige / Taak. This Kerala version of spiced buttermilk is also called as Sambharam or Moru or Pacha moru or Morum vellam.

Sambaram is sold commercially as a street food and in juice & petti (local) shops in Kerala. It is a very good replacement for tea, coffee or juices in summer between breakfast and lunch. It is a very refreshing drink to beat the heat.

My memory of Sambaram dates back to childhood days during my train journey to Goa where it was offered in packets - I could not stop with one - well most of us could not! You feel the stomach is really filled after having Moru during the diet / fasting days.

Sambaram is best in summer and gives a refreshing feel. It also aids in digestion and hence can be served as one of the dish whenever we have huge spread. Since Sambaram is a body cooler, it is better to avoid in rainy days and after evening or else one may catch cold!

Sambaram Video

Related Recipes

• Onam Sadya Menu 1
• Onam Sadya Menu 2
• Neer mor
• Chaas
• Taak
• Masala Chaas

Sambaram Ingredients

• Curd - Thick curd / Yogurt is recommended for this recipe. Fresh curd or the buttermilk churned after separating butter while making homemade butter gives a perfect blend. Add water based on your taste of having it like a lassi or buttermilk. Curd available at stores will also be good for this recipe.
• Ginger - Ginger gives good flavor to this buttermilk also aids in digestion.
• Green Chili - You can use regular green chilies or the long variety ones as per the availability.
• Small Onion - Small onion adds aroma and flavor to the buttermilk.

Why this recipe works?

• Easy and quick to make.
• Customizable according to our preference.
• Healthy and nutritious.
• Perfect to serve as a part of Sadya meal.
• Can be made under 15 minutes.

Similar Recipes

• Onam Sadya Menu 1
• Onam Sadya Menu 2
• Ada Pradhaman
• Palada Pradhaman
• Paal Payasam

How to make Sambaram Step by Step

1.First get ready with ½ inch ginger, 2 small onion and 1 long green chili. Chop them roughly.

2.Take a hand mortar and pestle and crush using it. You can use mixer to crush it roughly too.

3.Crush roughly but do not make it a fine paste if using a mixer just crush it coarsely.

4.Crush like shown below. Set aside.

5.To a mixing bowl : add 1 cup thick curd.

6.Add 1 and ½ cups water to it.

7.Whisk well. I used my hand churner to do this.

8.Whisk until smooth and creamy.

9.Add required salt to it.

10.Add crushed ginger,onion and green chili.

11.Add finely chopped curry leaves.

12.Mix it well.

13. Sambaram is ready to serve!

Serve chilled!

Expert Tips

• Curd - Use thick fresh curd. Thin it down by adding water. Use thick chilled curd for best results.
• Whisking - You can use the traditional mathu(wooden ladle) or wired whisk to whisk the curd.
• Flavorings - Small onion, ginger and green chilies are crushed and added which gives the drink a great flavor.
• Consistency - The consistency can be adjusted to your liking, add more water if you like it a bit runny.
• Spice level - Adjust spice level according to your preference. You can add more green chilies if you want it more spicy.
• Resting time - You can give resting time of 30 minutes, keep it covered. Then if you want you can strain it and drink, the flavors will still be there.

Serving & Storage

Serve Sambaram chilled. Sambaram can be served as a part of meals or as a mid day drink. Garnish with coriander leaves or mint leaves to make Sambaram more appealing and refreshing.

Add ice cubes to make Sambaram exciting for kids and those who likes to have it with ice. Since buttermilk becomes sour after few hours, consume it fresh.

FAQS

1.What is Sambaram?

Sambaram  (Sambharam / Moru) is a refreshing drink made by blending curd (yogurt) with water, chili, ginger and salt. Sambaram is the Kerala version of Moru (Tamil) / Chass (Hindi) / Majjiga (Kannada) / Majjige (Telugu) / Taak (Marathi).

2.Is Sambaram and buttermilk the same ?

No. While the buttermilk is raw, Sambaram is flavored with chilli,, ginger and salt. However Sambaram, Moru, Chass, Majjiga, Majjige, Taak are all similar but prepared with slight variations in the ingredients.

If you have any more questions about this Sambaram Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Sambaram Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Sambaram Recipe

Sambaram is a Kerala style spiced buttermilk. Sambaram is a refreshing drink made by blending curd with water, green chili, ginger and salt. Sambaram is served as a part of Onam Sadhya as it helps in digestion of the huge spread of Sadhya. Learn to make Sambaram with step by step pictures and video.

Course Drinks

Cuisine Indian

Keyword curd recipes, drink recipes, Healthy tea time drink, Nutritional Beverage, Nutritional Drink, yogurt recipes

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 79kcal

Author Sharmilee J

Ingredients

• 1 cup curd
• 1 and ½ cups water
• ½ inch ginger
• 2 small onion
• 1 long green chilli
• salt to taste
• few curry leaves

Instructions

• First get ready with ½ inch ginger, 2 small onion and 1 long green chili. Chop them roughly.
• Take a hand mortar and pestle and crush using it. You can use mixer to crush it roughly too.
• Crush roughly but do not make it a fine paste if using a mixer just crush it coarsely.
• Crush like shown below. Set aside.
• To a mixing bowl : add 1 cup thick curd.
• Add 1 and ½ cups water to it.
• Whisk well. I used my hand churner to do this.
• Whisk until smooth and creamy.
• Add required salt to it.
• Add crushed ginger,onion and green chilli.
• Add finely chopped curry leaves.
• Mix it well.
• Sambaram is ready to serve!
• Serve chilled!

Video

Notes

• Curd - Use thick fresh curd. Thin it down by adding water. Use thick chilled curd for best results.
• Whisking - You can use the traditional mathu(wooden ladle) or wired whisk to whisk the curd.
• Flavorings - Small onion, ginger and green chilies are crushed and added which gives the drink a great flavor.
• Consistency - The consistency can be adjusted to your liking, add more water if you like it a bit runny.
• Spice level - Adjust spice level according to your preference. You can add more green chilies if you want it more spicy.
• Resting time - You can give resting time of 30 minutes, keep it covered. Then if you want you can strain it and drink, the flavors will still be there.

Nutrition

Serving: 200ml | Calories: 79kcal | Carbohydrates: 7g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 67mg | Potassium: 199mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 310IU | Vitamin C: 101mg | Calcium: 175mg | Iron: 0.1mg

The post Sambaram Recipe | Spiced Buttermilk | Kerala Pacha Moru appeared first on Sharmis Passions.

Beans Mezhukkupuratti is a traditional Kerala style side dish that combines the goodness of beans with onion, garlic, red chillies and spices. Mezhukkupuratti is one of the quite essential side dish in Onam Sadya Meals. This recipe is a simple spicy stir-fry packed with aroma, flavour and is a perfect side dish to most of the rice varieties and meals.

Beans Mezhukkuuratti is a comforting side dish made with beans mixed with a spicy masala. It's light yet flavourful, and the coconut oil adds the authentic touch and elevates the dish to the next level. Once you try it, you'll want to make it again and again for its simplicity and taste. 

About Beans Mezhukkupuratti

Beans Mezhukkupuratti is a simple Kerala-style stir-fry made with green beans, coconut oil, onion, garlic, red chillies and other basic spices. It's an easy recipe to make, makes a good pair with rice and dal.

Beans is cooked until soft but still have a crunch bite, gives the dish a nice texture. The masala we freshly grind adds a great taste and flavour to this dish. I learnt this dish from my friend and from then on it has become a staple at home as my family loves it.

Though the ingredients used are very minimal and simple, the taste is so good. This recipe can be easily customised according to your taste and preference. You cna try this with long or regular green beans,

It is quick to prepare, even when you're busy, and still feel like having something simple and comforting. It goes well with rice, dal, rasam, or even spicy kuzhambu. With just a few ingredients, it brings balance and comfort to your plate.

Similar Recipes

• Onam Sadya Menu 1
• Onam Sadya Menu 2
• Carrot Mezhukkupuratti
• Kaya Mezhukkupuratti
• Achinga Payar Mezhukkupuratti

Beans Mezhukkupuratti Video

Beans Mezhukkupuratti Ingredients

• Green beans - This is the key ingredient of the dish. You can use any variety of beans or other vegetables like carrot, green plantain, long beans etc.
• Mustard seeds -  Used for tempering, adds crunch to the side dish.
• Curry leaves - Adds a nice fragrance and flavor to the dish.
• Small onions, Garlic, Red chillies - These are grind coarsely for the base, gives nice aroma and flavour to this dish.
• Kashmiri chilli powder, turmeric powder - Kashmiri chilli powder adds colour and heat to the dish while turmeric powder is added for flavour.
• Coconut oil - Coconut oil gives great flavour to this curry. I recommend adding coconut however you can use other cooking oil too.

How to make Beans Mezhukkupuratti Step by Step

1.To a mixer jar add around 15 small onion, 6 big garlic cloves, 3 small red chillies, 1 teaspoon kashmiri chilli powder and ¼ teaspoon turmeric powder.

2.Grind it coarsely like this, Set aside.

3.Heat a claypot with 1 ½ tablespoon coconut oil. Add ½ teaspoon mustard seeds let it splutter then add 1 small sprig curry leaves, let it splutter. Give a quick saute.

4.Add the prepared paste and saute for 2 minutes or until raw smell leaves.

5.Add 2 cups beans(cut 1 inch long) along with required salt.

6.Saute for 2 minutes.

7.Add 1 ½ cups water and let it come to boil.

8.Cook covered for few minutes until beans is cooked soft.

9.Check if beans is cooked soft but should hold its shape, should not turn mushy.

10. Saute until it gets roasted and switch off. If there is still water, keep flame in high and cook until water is absorbed.

Serve hot!

Expert Tips

• Cooking Beans - Don't add too much water while cooking beans. Cook covered until all the water is absorbed by the beans to retain the flavour. It should be cooked soft, slightly crunchy but not too mushy.
• Coconut Oil - Using coconut oil is a must to bring out the authentic taste of Kerala. It adds a rich, flavorful finish to the dish.
• Sautéing the Masala - Make sure you sauté the raw onion paste completely until raw smell leaves before adding beans for best taste.
• Texture Control - Don't overcook the beans after adding them to the masala. Toss them gently for just 3 minutes, so they retain their texture and stay moist.
• Finish - The final dish should be slightly moist, with a glossy finish, not dry. If needed, add a little extra coconut oil.

Serving and Storage

Serve Beans Mezhukkupuratti with rice and dal, or any variety rice of your choice. It's also tastes great with sambar or curd rice. 

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQS

1.Can I use long beans instead of french beans?

Yes, you can use long beans. Just make sure to remove the fiber before chopping them.

2.Should I add water while cooking the beans?

Yes add very less water till immersing level of beans. Cook the beans covered until all the water is absorbed and it turns slightly soft.

3.Can I make this in advance?

Yes, you can prepare this dish and store it in the fridge for up to two days. The flavors will deepen over time.

4.Is it necessary to use coconut oil?

Yes, coconut oil gives the dish its authentic Kerala flavor. It's essential for the taste.

5.How long should I sauté the paste?

Sauté the onion paste until the raw smell completely leaves. It will take around 5-7 minutes, and then add the cooked beans.

6.How should the final dish look like?

The dish should be moist with a glossy finish, not dry. Adjust the moisture by controlling the sauté time.

If you have any more questions about this Beans Mezhukkupuratti Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this  Beans Mezhukkupuratti Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Beans Mezhukkupuratti Recipe

Beans Mezhukkupuratti is a traditional Kerala style side dish that combines the goodness of beans with onion, garlic, red chillies and spices. Mezhukkupuratti is one of the quite essential side dish in Onam Sadya Meals. This recipe is a simple spicy stir-fry packed with aroma, flavour and is a perfect side dish to most of the rice varieties and meals.

Course Side Dish

Cuisine Indian

Keyword curry, curry recipes, Kerala Meal Sidedish, lunch box recipes, lunch recipes, lunchbox recipes, meals, Side Dish, stir fry recipes, veg recipes, vegetable

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 people

Calories 248kcal

Author Sharmilee J

Ingredients

• 2 cups beans
• salt to taste

To grind

• 15 small onion
• 6 big garlic cloves
• 3 small red chillies
• ¼ teaspoon turmeric powder
• 1 teaspoon kashmiri chilli powder

To temper

• 1 ½ tablespoon coconut oil
• ½ teaspoon mustard seeds
• 1 small sprig curry leaves

Instructions

• To a mixer jar add around 15 small onion, 6 big garlic cloves, 3 small red chillies, 1 teaspoon kashmiri chilli powder and ¼ teaspoon turmeric powder.
• Grind it coarsely like this, Set aside.
• Heat a claypot with 1 ½ tablespoon coconut oil. Add ½ teaspoon mustard seeds let it splutter then add 1 small sprig curry leaves, let it splutter. Give a quick saute.
• Add the prepared paste and saute for 2 minutes or until raw smell leaves.
• Add 2 cups beans(cut 1 inch long) along with required salt.
• Saute for 2 minutes.
• Add 1 ½ cups water and let it come to boil.
• Cook covered for few minutes until beans is cooked soft.
• Check if beans is cooked soft but should hold its shape, should not turn mushy.
• Saute until it gets roasted and switch off. If there is still water, keep flame in high and cook until water is absorbed.

Video

Notes

• Cooking Beans - Don't add too much water while cooking beans. Cook covered until all the water is absorbed by the beans to retain the flavour. It should be cooked soft, slightly crunchy but not too mushy.
• Coconut Oil - Using coconut oil is a must to bring out the authentic taste of Kerala. It adds a rich, flavorful finish to the dish.
• Sautéing the Masala - Make sure you sauté the raw onion paste completely until raw smell leaves before adding beans for best taste.
• Texture Control - Don't overcook the beans after adding them to the masala. Toss them gently for just 3 minutes, so they retain their texture and stay moist.
• Finish - The final dish should be slightly moist, with a glossy finish, not dry. If needed, add a little extra coconut oil.

Nutrition

Serving: 75g | Calories: 248kcal | Carbohydrates: 35g | Protein: 7g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 77mg | Potassium: 744mg | Fiber: 7g | Sugar: 18g | Vitamin A: 1004IU | Vitamin C: 148mg | Calcium: 90mg | Iron: 3mg

The post Beans Mezhukkupuratti Recipe appeared first on Sharmis Passions.

Moru Curry is a Kerala style yogurt based curry tempered with spices. Moru Curry is a popular buttermilk curry that can be made quickly to pair up with rice. It is one of the staple side dishes in Kerala, it is quick and easy to make. It is light, mildly spiced and served as a part of Sadya meal.

Moru Curry is a tasty side dish made by tempering spices in thick buttermilk. It is a popular Kerala style buttermilk curry that is served with rice. This buttermilk curry can be made with or without coconut. I have shared the simple and basic version of Moru Curry here.

About Moru Curry

'Moru' means buttermilk and 'Curry' is gravy based liquid side dish. Moru Curry is a very simple traditional Kerala style seasoned buttermilk which is an integral part of Onam Sadya. It is light and cooling for the stomach perfect balance for spicy and heavy meals served in Sadya.

Morru Curry has butter milk which helps in cooling the stomach making it ideal to be part of a heavy sadya meal. This Kerala style moru curry is popularly known as Moru Kachiyathu. This is one of Kerala's most refreshing side dishes and I love it so much.

Moru Curry is also called Nadan Moru Curry or Moru Kachiyathu or Kachiya Moru. I have shared the basic version of moru curry, there are a lot of variations to this simple curry, check out expert tips section.

Moru Curry can be prepared with just few ingredients that is easily available in your kitchen. If you are pressed for time then this moru curry is perfect to make in just few minutes of time.

Moru Curry Video

Moru Curry tastes great even with just rice and papadam. This Moru Curry can be made with coconut or without it but this version I am sharing is without coconut which is the basic version. Tempering in coconut oil gives a great flavor to the curry.

This is a very simple dish that you can make when you don't have vegetables in stock still can enjoy a good meal with papadam and a simple vegetable stir fry. Hubby appreciated this moru curry, so I am making it often.

Even though this moru curry is very simple to make there are still certain tricks to make this curry perfectly. Always switch off and add the prepared buttermilk else it will may curdle.

Similar Recipes

• Onam Sadya Menu 1
• Onam Sadya Menu 2
• Mambazha Pulissery
• Pineapple Pulissery
• Kerala Parippu Curry

Moru Curry Ingredients

• Curd - Use thick curd that is slightly sour which is best for this curry. Whisk it well and then add it.
• Tempering - A simple tempering is made using coconut oil, mustard seeds, fenugreek seeds, curry leaves, red chili and hing. Adding hing is optional.
• Turmeric powder - Turmeric powder is added for flavor and color.
• Coconut oil - Coconut oil adds great flavor to the pachadi. However you can use regular cooking oil too.
• Small onion - Small adds flavor to the curry and also crunch while eating.

How to make Moru Curry Step by Step

1.Take 1 cup thick curd in a bowl, add 1 cup water to it.

2.Whisk it well until smooth. You can even use a wired whisk to whisk well. Now buttermilk is ready. Set aside.

3.To a pan add 1 tablespoon coconut oil heat it. Now add

• ½ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds
• 1 small green chili slit into 2
• 2 nos red chilies
• few nos curry leaves

Let it splutter, give a quick mix using a ladle.

4.Add 5 small onion(sliced) along with required salt to taste and ¼ teaspoon turmeric powder.

5.Give a quick saute until it turns golden. Switch off.

6.Add prepared thick buttermilk to it.

7.Make sure to add buttermilk only when the flame is off or low. I usually switch off and then add it to avoid curd from curdling.

8.Mix well.

Moru Curry is ready!

Expert Tips

• Use thick and slightly sour curd for best taste.
• Always switch off while adding buttermilk or keep in low flame and add it.
• Do not cook after buttermilk is added as it might curdle.
• Adjust water according to the thickness of curd. If curd itself is runny then add less water
• This moru curry can be made with or without coconut.
• Grind ¼ cup coconut, 1 green chili, ½ teaspoon cumin seeds to a paste and add it to the tempered items saute until raw smell leaves then add buttermilk.
• You can add vegetables like vellarika(cucumber), kumbalanga(ash gourd), kaya(green raw plantain) etc.

Serving & Storage

Serve Moru Curry with rice and any vegetable stir fry or any spicy fry and papadam. This Moru Curry keeps well for 2 days in fridge.

FAQS

1.What vegetables can I add to moru curry?

You can cook and add ash gourd, yam, plantain, ladies finger, drumstick, cucumber etc.

2.Why did my moru curry curdle?

• If buttermilk is not whisked well then it will curdle.
• If the buttermilk is added to hot tempered items then it will curdle. So always turn off heat and add buttermilk or curd.

3.Is moru curry and moru kachiyathu the same?

Yes they are the same just the name differs.

4. Can I make moru curry with coconut?

Yes you can make moru curry with coconut also. But the traditional Kerala recipe is a simple buttermilk gravy with tempered spices.

5.Can I add vegetables to moru curry?

Yes you can add vegetables like cucumber, ash gourd, raw banana, yam etc.

If you have any more questions about this Moru Curry Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this  Moru Curry Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Moru Curry Recipe | Kerala Moru Kachiyathu

Moru Curry is a Kerala style yogurt based curry tempered with spices. Moru Curry is a popular buttermilk curry that can be made quickly to pair up with rice. Learn to make Moru Curry with step by step pictures and video.

Course Side Dish

Cuisine Indian

Keyword curd recipes, curry, curry recipes, Kerala Meal Sidedish, lunch recipes, meals, Side Dish, veg recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 147kcal

Author Sharmilee J

Ingredients

• 1 cup curd thick & sour
• 1 cup water
• 5 nos small onion sliced thin
• salt to taste

To temper:

• 1 tablespoon coconut oil
• ½ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds
• a pinch hing (optional)
• 1 small green chili split into 2
• 2 nos red chilies
• few nos curry leaves
• ¼ teaspoon turmeric powder

Instructions

• Take 1 cup thick curd in a bowl, add 1 cup water to it.
• Whisk it well until smooth. You can even use a wired whisk to whisk well. Now buttermilk is ready. Set aside.
• To a pan add 1 tablespoon coconut oil heat it. Now add ½ teaspoon mustard seeds, ¼ teaspoon fenugreek seeds, 1 small green chili slit into 2, 2 nos red chilies, few nos curry leaves
• Let it splutter, give a quick mix using a ladle.
• Add 5 small onion(sliced) along with required salt to taste and ¼ teaspoon turmeric powder.
• Give a quick saute until it turns golden. Switch off.
• Add prepared thick buttermilk to it.
• Make sure to add buttermilk only when the flame is off or low. I usually switch off and then add it to avoid curd from curdling.
• Mix well.
• Moru Curry is ready!

Video

Notes

• Use thick and slightly sour curd for best taste.
• Always switch off while adding buttermilk or keep in low flame and add it.
• Do not cook after buttermilk is added as it might curdle.
• Adjust water according to the thickness of curd. If curd itself is runny then add less water
• This moru curry can be made with or without coconut.
• Grind ¼ cup coconut, 1 green chili, ½ teaspoon cumin seeds to a paste and add it to the tempered items saute until raw smell leaves then add buttermilk.
• You can add vegetables like vellarika(cucumber), kumbalanga(ashgourd), kaya(green raw plaintain) etc.

Nutrition

Serving: 75g | Calories: 147kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 138mg | Potassium: 212mg | Fiber: 1g | Sugar: 7g | Vitamin A: 131IU | Vitamin C: 5mg | Calcium: 156mg | Iron: 0.4mg

The post Moru Curry Recipe appeared first on Sharmis Passions.