Spiced yogurt drink
a probiotic rich traditional drink made with thinned out yogurt and crushed spices
Servings 3
Calories 60kcal
Equipment
- Blender
- Mortar and pestle
Ingredients
- 1 cup Plain yogurt (With probiotic)
- 2 -3 cups Water
- 1 Ripe chili Used Fresno here but birds eye chili is used traditionally.
To crush :
- Rock salt
- 1 inch Ginger
- 1/2 to 1 Green chili Use as per heat tolerance Birds eye chili is used traditionally.
- 2 sprigs Curry leaves
Instructions
- Crush all the ingredients given in the list in the same order. Blitz the yogurt well then add the crushed ingredients and water. Pour this into a larger container and pour it back .Repeat this pouring process a couple of times until everything is well combined. Either sieve the spices or leave it in the drink, to chew on the spice while drinking.Note : (The more time you let the spices sit in the yogurt the drink absorbs more heat and it gets spicier) Chill the yogurt drink until ready to be served.
- Pour into a serving glass holding the container slightly high so the drink froths well. Serve with just red chili slices and few curry leaves crushed on top as garnish.Traditionally sambharam is served at room temperature (not chilled) with the spices floating on top. It is served as a drink along with rice usually for lunch. You can pour this on rice and mix and have. Sambharam is also served as drink to guests only on hot and humid summer months.
Notes
- Do not grind all the ingredients as it will make the yogurt really spicy and alter the taste and color of the drink.
- Sambharam is best consumed fresh
- Can be made with a lot of variations (check above)