Allergens in Sambharam: milk.
Ingredients
Quantities for 4.
- 250g, thick and fresh Yogurtsour yogurt makes the drink harsh
- 750ml, chilled Water
- 2 small, peeled ShallotKerala small onions, crushed not chopped
- 2cm piece, peeled Ginger
- 1, slit Green Chilliseeds removed if you want it mild
- 10 Curry Leaves
- 1 tbsp, chopped stems included Coriander Leavesoptional
- 1 tsp juice Lemononly if the yogurt is very mildoptional
- 1 small pinch Asafoetidause compounded-free hing to keep this gluten-freeoptional
- 3/4 tsp, or to taste Salt
Cookware
blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Chill the water and the yogurt for at least an hour. Sambharam is only good cold.
- Use yogurt set that morning if you can; anything older turns the drink sharp.
- Crush the aromatics in a stone mortar if you have one, not a blender, for a cleaner flavour.
Method
- Crush the shallot, ginger, green chilli and curry leaves together with the salt into a rough, wet paste.The salt gives the pestle something to grip, so the aromatics bruise instead of sliding around.
- Whisk the yogurt in a wide bowl for about 1 minute until it is completely smooth and pourable, with no lumps clinging to the whisk.Whisk the yogurt alone first. Adding water too early leaves permanent lumps.
- Pour in the chilled water in three additions, whisking between each, until you have a thin, milky liquid.
- Stir the crushed paste through the buttermilk along with the chopped coriander leaves.
- Add the pinch of asafoetida if using and stir once.
- Leave to stand 10 minutes at room temperature so the ginger and chilli bleed into the liquid.Any longer and the shallot starts to dominate. Strain it at the 10-minute mark if you are not serving right away.
- Taste and correct the salt, adding the lemon juice only if the drink tastes flat.
- Strain through a coarse sieve into a jug and serve over ice, or pour unstrained for a rougher, more rustic glass.
Storage
Best within 4 hours. Keeps 1 day covered in the fridge, but strain out the aromatics first or it turns bitter. Do not freeze.
Nutrition Medium estimate
One serving of Sambharam (258 g) is about 40 calories, or 16 calories per 100 g.
Low protein: 2 g a serving, 23% of the calories
| Per serving258 g | Per 100 g | |
|---|---|---|
| Calories | 40 kcal | 16 kcal |
| Protein | 2.3 g | 1 g |
| Carbohydrate | 3.3 g | 1 g |
| of which sugars | 3.0 g | 1 g |
| Fibre | 0.1 g | 0 g |
| Fat | 2.1 g | 1 g |
| of which saturated | 1.3 g | 0 g |
| of which unsaturated | 0.7 g | 0 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for curry leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Vegetarian Indian recipes · Gluten-free Indian recipes · Kerala recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.