Authentic Sambaaram Recipe – Indian Yogurt Drink with Curry Leaves

Last Updated on 4 months by Neha Deshmukh

Authentic Sambaaram Recipe – Indian Yogurt Drink with Curry Leaves

Hey everyone! If you’re anything like me, you’re always on the lookout for refreshing drinks, especially ones that are good for you. And let me tell you, this Sambaaram recipe is exactly that. I first discovered this cooling yogurt drink during a summer visit to my grandmother in Kerala, and it’s been a family favorite ever since. It’s unbelievably easy to make, and the perfect antidote to a spicy meal or a hot day. Let’s get into it!

Why You’ll Love This Recipe

Sambaaram isn’t just a drink; it’s a little bit of South Indian sunshine in a glass. It’s incredibly light, flavorful, and packed with probiotics thanks to the yogurt. Plus, the fragrant curry leaves and a hint of green chili give it a unique zing that you won’t find anywhere else. Seriously, it’s the kind of drink that makes you close your eyes and sigh with contentment.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 ½ cups yogurt (about 360ml)
• 1 ½ cups water (about 360ml)
• 1 tsp ginger paste (about 5ml)
• 6-8 curry leaves
• 2 tbsp coriander leaves, chopped
• 1 green chili
• Salt to taste

Ingredient Notes

A few little things that make a big difference in this recipe!

• Curry Leaves: Fresh curry leaves are essential. They’re the heart and soul of Sambaaram. Dried just don’t have the same vibrant flavor. You can usually find them at Indian grocery stores.
• Yogurt: I prefer using plain, full-fat yogurt for the best flavor and texture. It creates a lovely, creamy Sambaaram. But you can use low-fat yogurt if you prefer. Dahi is the traditional yogurt used.
• Green Chili: The amount of chili is really up to you! Traditionally, Sambaaram has a gentle warmth. My family in Tamil Nadu likes to add a bit more for a spicier kick. Feel free to adjust to your preference.

Step-By-Step Instructions

Alright, let’s make some Sambaaram! It’s so simple, you’ll be sipping on this in minutes.

1. First, finely chop those beautiful curry leaves, coriander leaves, and green chili. Don’t be shy with the curry leaves – the more, the merrier!
2. In a large mixing bowl, combine the yogurt, water, ginger paste, chopped herbs, green chili, and a pinch of salt.
3. Now, the fun part! Whisk everything together vigorously. You want to get it nice and smooth and, ideally, a little frothy. This is where the magic happens.
4. Let the Sambaaram rest for 10-15 minutes. This allows all those lovely flavors to meld together.
5. Give it one final stir, and taste for salt. If you like a super smooth texture, you can strain it through a fine-mesh sieve before serving. But honestly, I usually skip this step! Serve chilled and enjoy.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t skimp on the whisking! It really does make a difference in the texture.
• If your yogurt is very thick, you might need to add a little more water to get the right consistency.
• For an extra burst of flavor, lightly crush the curry leaves before chopping.

Variations

Want to customize your Sambaaram? Here are a few ideas:

• Spice Level:
  • Mild: Omit the green chili altogether.
  • Medium: Use ½ a green chili.
  • Hot: Use a whole green chili and a tiny pinch of red chili powder.
• Regional Variations:
  • Kerala: Often includes a pinch of cumin powder. My grandmother always added it!
  • Tamil Nadu: Sometimes a small piece of shallot is added for extra depth of flavor.
• Serving Temperature: While traditionally served chilled, my friend Priya prefers hers at room temperature, especially during the winter months.

Serving Suggestions

Sambaaram is fantastic on its own, but it also pairs beautifully with:

• Spicy South Indian meals like sambar, rasam, and biryani.
• As a refreshing drink during a hot summer day.
• Alongside a light snack like pakoras or vada.

Storage Instructions

Sambaaram is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The texture might change slightly, so give it a good stir before serving.

FAQs

Got questions? I’ve got answers!

• What is Sambaaram and where does it originate from? Sambaaram is a traditional South Indian yogurt-based drink, originating from the states of Kerala and Tamil Nadu. It’s known for its cooling properties and unique flavor profile.
• Can I use store-bought ginger paste? Absolutely! While freshly grated ginger is always best, store-bought ginger paste works perfectly fine in a pinch.
• What type of yogurt is best for Sambaaram? Plain, full-fat yogurt is ideal for a creamy texture, but you can use low-fat or Greek yogurt as well.
• Can I make Sambaaram ahead of time? Yes, you can make it a few hours in advance. Just store it in the fridge and give it a good stir before serving.
• Is Sambaaram a good probiotic drink? Yes! The yogurt in Sambaaram is a great source of probiotics, which are beneficial for gut health.

Enjoy your homemade Sambaaram! I hope you love it as much as my family does. Let me know in the comments how it turns out for you.