In many Malayali households, offering a glass of chilled Sambharam to guests on a hot day is a warm and welcoming tradition. Buttermilk is not just a Malayali favourite—it holds a cherished place in South Indian homes as well. Across Tamil Nadu, Karnataka, and Andhra Pradesh, serving Moru or Majjige to quench thirst is a timeless act of hospitality. As beautifully described in a Tamil song from the movie Sivaji, “Verum Thanni Ketta Moru Tharum Nesam, Vellanthi Manithargal Vaasam” – when you ask for water, they serve you buttermilk instead, a simple yet profound act of kindness and care.

Why You Should Drink Sambharam 

How to Make Sambharam – Step-by-Step Guide 

Sambharam – Kerala’s Traditional Spiced Buttermilk

Ingredients:

• 2 cups Yoghurt/Curd
• 2 cups Water (adjust as per consistency preference)
• 2 Green Chillies (slit)
• 1-inch piece Ginger (crushed or grated)
• 1-2 Shallots (Optional, crushed or finely chopped)
  
• 10-12 Curry Leaves (roughly torn)
• 2-3 Lemon Leaves (optional, for added aroma)
• ½ teaspoon Salt (adjust to taste)

Method - Step-by-step Instructions:

Pound Ginger & Green Chillies:

• Slightly pound the ginger and green chillies together using a mortar and pestle for enhanced flavour. Alternatively, you can finely chop them if you prefer a milder taste.

Shred Fresh Leaves:

Churn Yoghurt:

Add Cold Water:

• Pour in cold water (1-2 cups, depending on desired consistency) and churn again to combine thoroughly. This gives the sambharam its signature refreshing texture.

Mix in Ginger, Green Chillies & Leaves:

• Add the pounded ginger, green chillies, curry leaves, and lemon leaves into the buttermilk. This step infuses the drink with a zesty, fragrant flavour. 

Season with Salt:

• Add salt to taste and stir well. Adjust the seasoning according to your preference for a perfectly balanced drink.

Serve & Enjoy:

• Your delicious Sambharam (Pacha Moru / Morum Vellam / Nadan Moru) is now ready to be enjoyed!

Pro Tips & Notes for the Perfect Sambharam:

Use Fresh, Mildly Sour Curd:

• For the best results, use fresh curd that is not too sour. Overly sour curd can affect the drink's overall taste.

Don’t Leave at Room Temperature for Long:

• Avoid leaving the sambharam at room temperature for extended periods, as this can make it sour. It’s best served immediately after preparation.

Serve Chilled for Maximum Refreshment:

• If you prefer a cooler drink, store the sambharam in the refrigerator for a few hours before serving. It’s a perfect drink to beat the heat!

Add Shallots for Extra Flavour (for Daily Meals):

• When making sambharam for daily meals, finely chop a couple of shallots and mix them in with the other ingredients for an additional depth of flavour and a mild crunch. However, for storage or when preparing it for a Sadhya, it’s best to omit the shallots. 

Boost with Mint or Coriander:

• Add a handful of chopped mint or coriander leaves for a refreshing twist and extra freshness in your sambharam. This adds a lovely herbaceous note that complements the tangy buttermilk perfectly.

Serving Suggestions:

As a Refreshing Drink:

• Sambharam makes an excellent, hydrating drink, especially on hot days. It’s light and soothing, ideal for a summer afternoon.

As a Rice Accompaniment:

• For a unique twist, you can pour sambharam over rice instead of using curd/yoghurt. It pairs beautifully with traditional Kerala meals.

As a digestive aid 

• Have it after a heavy feast. It aids a good digestive agent.

With light meals 

• Pair it with simple rice dishes like Kanji (rice porridge).

Storage Tips:

Refrigerate for Later:

• If you’re not serving it immediately, store sambharam in the fridge. Stays fresh for up to 24 hours in the fridge.
•  It stays fresh for a few hours at room temperature, but should not be kept at room temperature for long.

Frequently Asked Questions (FAQs)

Can I make Sambharam in advance?

• Yes! It tastes even better after resting for a few hours, as the flavours blend beautifully. Store it in the fridge and stir before serving.

Can I skip green chillies?

• Absolutely! If you prefer a milder version, omit the chillies and add more ginger for flavour.

Is Sambharam good for digestion?

• Yes, it contains probiotics and digestive-friendly spices, making it an excellent post-meal drink.

Can I make it without a blender?

• Of course! Use a traditional churner (Thayir Mathu) or simply whisk the ingredients well in a bowl.

Related Recipes, You May Like 

CHICKEN SHAHI KORMA - WHITE KORMA

HOW TO COOK CHICKEN SHAHI KORMA - WHITE KORMA

INGREDIENTS :

For Chicken Shahi Korma :

Spices :

To Dry Roast and Powder :

To Soak and Grind : 

To Garnish :

METHOD :

• Dry Roast Mace and Nutmeg until fragrant on a very flame for few minutes.
• Grind this into a fine powder and keep it aside.
• Dry Roast Poppy Seeds separately until the seeds pop. Soak the Poppy seeds in few tablespoons of hot water for about 20-30 Minutes.
• Blanch Almonds and soak it in hot water along with Cashew nuts for at least 10-20 Minutes
• Grind Onions, Ginger & Garlic to a fine paste and keep it aside.
• Heat Oil and Butter in a wide pan, splutter the ingredients mentioned under 'Spices', until fragrant.
• Add Chicken pieces to the above oil and sear it until the colour changes for about 10-12 Minutes.
• Pour in the ground Onion, Ginger Garlic Paste and saute it until fragrant.
• Add Coriander Powder, Garam Masala to the above and fry for a while until oil separates from the mix.
• Pour in the Yoghurt/Curd and mix well.
• Sprinkle some water and cook the Chicken pieces on a low flame until chicken is well cooked.
• Add finely chopped Green Chillies and give a quick stir.
• Meanwhile, beat the fresh cream and keep it aside.
• Grind soaked Almonds, Cashewnuts and Poppy Seeds to a fine paste.
• Once the Chicken pieces turn soft pour in the Almond-Cashew Paste and cook on a very low flame for few minutes.
• Add Condensed milk and give a quick stir.
• Adjust the consistency and cook on a low flame for a while.
• Sprinkle the dry roasted Mace and Nutmeg powder.
• Follow it up with Black Salt & Sugar to the Chicken Shahi Korma.
• Finally, pour the beaten Cream and mix well.
• Switch off the flame.
• Serve Chicken Shahi Korma hot garnished with finely chopped Coriander Leaves and Saffron strands.

NOTES:

• Dry Roasting and Soaking Poppy seeds in hot water help you to grind it into a fine paste and also gives a perfect thick consistency to Chicken Shahi Korma.
• This is a White Shahi Korma, so I have not added Turmeric Powder and Red Chilli Powder.
• Can substitute Green Chillies and add the above spices to Shahi Korma.
• This is a mildly spiced and sweet Korma.
• Adjust the number of Green Chillies to suit your spice level.
• Adjust the amount of Condensed milk and Sugar to your taste.
• If you do not like the curry to be sweet avoid adding sugar and add Milk/Milk Powder instead of Condensed Milk.
• This is a thick gravy, adjust the consistency to suit your preference.
• Can prepare the same gravy with Lamb too. Cook lamb accordingly.
• Goes well with Biriyanis, Pulaos,  Ghee Rice/Nei Choru or just simply serve it with steamed white rice or Basmati Rice.
• Chicken Shahi Korma pairs well with Naan, Kulcha, Parotta/Roti and Chapatis, especially Maida(All-purpose Flour) Chapatis.

"Heavenly Comfort of Paal Kanji - Kerala's Coconut Milk Rice Porridge Recipe Infused with Nostalgic Flavours"

Aromatic Nostalgia of Jeerakasala Rice in Our Paddy Fields

    My mother's fond recollections of Jeerakasala Rice (Seeraka Samba) cultivated in our family's paddy fields evoke vivid memories of its captivating aroma. During the flowering stage, when the fields are adorned with blooms standing as high as a meter, the air is filled with an inviting fragrance that envelops the entire area. This anecdote is inseparable from her stories, always intertwined with the preparation of Paal Kanji. It paints a vivid picture—a three-dimensional landscape of expansive green paddy fields, where the aroma of Pandanus-infused Jeerakasala Rice blends with the comforting taste of Paal Kanji, creating a scene of unparalleled beauty and nostalgia.

Varieties of Rice Used - Purpose and Preference in Rice Selection for Paal Kanji

    Paal Kanji, a cherished Kerala comfort food, is made from rice and coconut milk, known as Milk Porridge due to its preparation with either coconut milk or cow's milk, often garnished with freshly grated coconut. Various rice varieties like Nadan Kuthari, Navara, or Podiyari/Matta Nurukku are chosen for their unique textures and nutritional benefits. Navara Rice, particularly revered in Ayurvedic traditions for its therapeutic properties, holds a special place in the hearts of Kerala households. The choice of rice for preparing Paal Kanji varies based on its intended use and individual preferences.

Cooking Paal Kanji with Jeerakasala Rice

    This recipe uses Jeerakasala Rice and is cooked with a blend of thin coconut milk and water. The final addition of thick coconut milk enriches the dish with a creamy texture and rich flavour, making Paal Kanji a luxurious treat.

Traditional Serving Style & Nostalgic Dining Experience with Paal Kanji

    Paal Kanji is traditionally served in a Nadan style - Kanjiyum Payarum (stir-fried green or red beans with grated coconut), Chammanthiyum (spicy condiment), pinne Chutta Pappadavum (roasted or fried papad). The meal is enjoyed in deep bowls, accompanied by a Plavila Kumbil, a spoon crafted from the leaf of a jackfruit tree, adding a nostalgic touch to the dining experience.

Health Benefits of Paal Kanji - Coconut Milk Rice Porridge:

    Paal Kanji offers numerous health benefits, especially when prepared with specific rice varieties and coconut milk:

• Easily digestible, suitable for all age groups, particularly beneficial for lactating mothers.
• Known to cool the body and aid in healing stomach ulcers.
• This porridge comes with lots of health benefits along with the type of rice variety used and Coconut Milk.

Cuisine: Kerala (South India)
Course: Main Course
Spice Level: Low
Difficulty: Low
Serves: 3–4
Author: SM

Preparation Time: 5–10 Minutes
Cooking Time: 20–30 Minutes

    Explore the essence of Kerala cuisine with Paal Kanji, a traditional rice porridge infused with coconut milk. Discover how this comforting dish reflects Kerala's culinary heritage and is enjoyed as a main course with its mild spices and easy preparation.

Ingredients:

Method:

Prepare Rice: 

• Clean, wash, and soak the Jeerakasala Rice for 20–30 minutes. Drain well.

Cooking Process:

• In a pressure cooker, combine soaked rice with thin coconut milk and water.
• Cook under pressure for 1–2 whistles on high flame, then lower the flame and simmer for another 10–12 minutes until the rice is slightly mushy.
• Allow the pressure to release naturally.

Final Steps:

•  Add salt to taste and gently mash the cooked rice with a spatula.
• Pour in the thick coconut milk and simmer on a low heat for a few minutes to blend the flavours.

Serve: 

• Garnish Paal Kanji with grated coconut (optional) and serve hot.

Notes:

• Use any variety of rice suitable for porridge. Jeerakasala Rice offers a unique flavour, but Basmati or other raw rice varieties can be substituted.
• Adjust cooking times and water ratios based on the rice used and preferred consistency.
• Avoid boiling vigorously once thick coconut milk is added to prevent curdling.
• Experiment with cow's milk instead of coconut milk for variation.

Serving Suggestions:

• Enjoy Paal Kanji with traditional side dishes like:Can serve this Paal Kanji (Coconut Milk Rice Porridge) with your choice of side dishes like
• Chammanthi (Spicy Condiment):

• Vegetables/Lentils stir-fried in South Indian style -  Mezhukkupuratti / Upperi/Thoran/Poriyal.
• Serve along with your choice of Pickles.
•  Pappadam(traditional Kerala Pappadam fried in Coconut Oil)/Chutta Pappadam.

    Indulge in the soulful flavours of Kerala with Paal Kanji, a quintessential rice porridge enriched with creamy coconut milk and the aromatic essence of Jeerakasala Rice. This beloved South Indian comfort food satisfies the palate with its creamy texture and delicate coconut flavour but also embodies the cultural richness of Kerala's culinary traditions. Whether enjoyed as a main course or a comforting meal, Paal Kanji captures the essence of Kerala's culinary heritage, promising a taste of tradition in every spoonful with the warmth and hospitality of the region.

FRIED ANCHOVIES

INGREDIENTS:

• Clean and wash the Anchovies. 
• Grind Ginger and Garlic into a fine paste.
• Mix Turmeric Powder, Red Chilli Powder, Pepper Powder and Salt with a few teaspoons of water into a fine paste.
• Add Ginger-Garlic Paste to the above and mix well.
• Marinate the Anchovies with this paste.
• Pour in the lemon juice to the marinated anchovies and mix well.
• Keep the marinated Anchovies aside for 15 - 20 minutes.
• Heat the oil in a Pan and shallow fry the fish on a low flame.
• Carefully flip the anchovies and fry them on the other side, until they turn crispy.
• Serve Fried Anchovies hot as a starter.  Goes well with rice too.

• Adjust the spices to suit your taste preference.
• Can also deep-fry the anchovies.