We know that staying hydrated is very essential for all. During the scorching heat of March, April and May, it is even more important to keep oneself cool and hydrated. In addition to drinking lots of water, one should also make sure to intake fresh juices or other healthy and natural drinks daily.
Sambharam is a refreshing summer drink made using curd, green chillies or bird’s eye chillies, ginger, curry leaves and lemon leaves. This mildly spiced drink is very healthy, nutritious and it is far better than having some carbonated and artificially flavoured drink to quench your thirst.
You’ll find a similar drink in North India which is called as Chaas. Both are curd based, however, they are different. Chaas recipe includes cumin power, mint or cilantro. And, Sambharam recipe uses green chillies, ginger, curry leaves and lemon leaves.
Sambharam can be served as a drink as well as a side dish for Kerala meals (lunch).
- Curd – 1 or 2 cups, preferably beaten curd
- Water – 3 cups or as required. (use less water and more curd for thickness)
- Shallots – 8 numbers, small
- Bird’s eye chillies (Kanthari Mulaku) – 4 or 5 as per your spice level. (you may also use green chillies)
- Ginger – 1″ piece
- Curry leaves – 1 small sprig or as required
- Lemon leaves – 1 or 2 leaves, Optional
- Salt – as required
- Ice – Optional
- In a vessel, take curd and water. Whisk it well.
- Coarsely crush shallots, bird’s eye chillies (Kanthari Mulaku) and Ginger. Add it to curd – water mix.
- Tear some curry leaves and lemon leaves. Add it to the curd-water mixture.
- Add enough salt and mix really well.
- Sambharam is ready! So simple, isn’t it?
- You may use cold water instead of normal water or add ice to make the Sambharam cool.
- You may grind the curry leaves and lemon leaves into a paste and add it to the sambharam instead of using tearing them.
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