Sambharam - Spiced Buttermilk

Hot summer noons and cool, refreshing buttermilk go hand-in-hand. While the summer isn't too harsh on us yet, spiced buttermilk does bring on some respite. The other day I saw Nags' spiced buttermilk recipe and decided to piggy-back on that as my entry to MBP-Mixed drinks hosted by Sig of Live to Eat. Thanks Sig for extending the deadline, I'll squeeze in my entry too!

A variant to the more famous lassi, Sambharam or spiced buttermilk is a combination of buttermilk, salt and spices to suit your taste. The proportion of water added to the buttermilk may be more or less depending how thin you prefer the sambharam. You may also add a pinch of asafoetida, some grated ginger or a few kaffir lime leaves for a different flavour.

You need:

1 cup yoghurt/curds

4 cups water

2 green chillies slit

1 sprig of curry leaves

3 tbsp coriander leaves

2 tbsp mint leaves

1 stick of lemongrass

salt to taste

some icecubes

Blend the yoghurt, water, salt, curry leaves, coriander leaves and mint leaves well till frothy. Add the green chillies, lemongrass and icecubes and let it sit in the refrigerateur for half an hour till the spices infuse into the buttermilk. Strain and serve chilled.

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