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AROUND THE WORLD
EGG TOFU WITH VEGETABLES


     Tofu, also called "bean curd," is a fresh, cheese-like product made by curdling fresh soy milk. It is found in different variations in the market. Silken Tofu, Firm Tofu, Egg Tofu, Deep Fried Tofu. Though of Chinese origin, the idea of healthy eating easily bought Tofu into Western countries.
     Tofu has long been the most widely used soy food in the world. In China, South East & East Asian Countries, Soy Food along with Tofu are considered as a major protein intake as that of dairy products in another part of the world. Tofu is a versatile food from both nutritional and health perspective. Tofu is a good source of protein and contains essential amino acids. It is also an excellent source of Iron, Calcium, Manganese, Selenium, Phosphorous Magnesium, Copper, Zinc and vitamin B.
      Tofu has a neutral taste and a range of consistency which makes it compatible with most of the flavours and food. Egg tofu is a type of  Tofu flavoured with egg. It is usually available packaged in the tube form. Egg tofu has a pale yellow colour due to the addition of eggs in it. Egg Tofu has a silky soft texture and a fuller, less beany flavour than silken tofu. Egg Tofu is a creamy & softer compared to Firm Tofus and has a great taste too. They are commonly used in Chinese and Asian cooking - steamed or fried, or used in soups.
    Egg Tofu can be converted into a variety of dishes. They taste great as such, dust them with some Corn Flour, Deep fry and simply serve it with Thai Sauce or prepare a hot plate of Sizzling Tofu in an Egg Base, or simply Stir Fry and add them with any Vegetable or Spinach of your choice for a wonderful combination of  Egg Tofu Recipes.

For more recipes with TOFU, Click here...

Cuisine : Chinese, South East Asian
Course : Side Dish
Difficulty : Low
Spice Level : Low
Serves : 3-4
Author : SM

Preparation Time : 10-15 Minutes
Cooking Time : 10 - 15 Minutes

For more VEGGIES & STIR FRY Recipes, Click here...  

HOW TO MAKE STIR FRIED EGG TOFU WITH  VEGETABLES

 

INGREDIENTS:

To Deep Fry:

Egg Tofu - 2 Tubes
Corn Flour - 3 Tablespoons
Oil - For Deep Frying

For Stir Frying:

Garlic - 3-2 Cloves
Carrot - 1/2
Broccoli - Few Florets
Mushrooms - a Few
Sweet Peas - 7 Nos.
Oil - 2 Tbspn
Salt - To Taste
Sugar - a Pinch

Sauce Mix:

Light Soy Sauce - 1 Teaspoon
Oyster Sauce/ABC(Kicap Manis) Sauce -1/2 Tablespoon
Water - 4-5 Tablespoons


For Glazing: 

Corn Flour - 1 Tablespoon
Cold Water - 2-3 Tablespoons


 EGG TOFU WITH VEGETABLES - STIR FRY


AROUND THE WORLD
EGG TOFU WITH VEGETABLES

METHOD:

To Deep Fry Egg Tofu:

  • Cut the Egg Tofu tube at the centre and carefully squeeze out the Tofu from the package.
  • Gently slice the Egg Tofu.
  • Dust the sliced tofu with Corn Flour.
  • Heat oil in a Wok and deep-fry the Egg Tofu until they turn into a light golden brown colour. 
  • Remove the Egg Tofu from oil and drain it on a paper towel.

Preparation:

  • Clean, Wash and Slice the Carrots, Cut Broccoli into florets and snap the Sweet Peas into two. 
  • Clean the Mushrooms and keep it aside(If using dry Shitake Mushrooms, soak them).
  • Add all the ingredients mentioned under 'For Sauce Mix' in a bowl and mix well.
  • Mix Corn Flour with Cold Water and mix well until there are no lumps and keep it aside.

For Egg Tofu and Vegetable Stir Fry:

  • Heat oil in a pan, sauté finely chopped Garlic Cloves until fragrant.
  • Add all the Vegetables along with a dash of Salt and Sugar.
  • Stir-fry on a high flame for a few minutes until the vegetables are half cooked.
  • Add the fried Egg Tofu and give a quick stir.
  • Pour in the Sauce Mix and cook until all the Vegetables and Egg Tofu slices are well coated with the sauce mix.
  • Finally, pour in the Cornflour mix to glaze the Vegetables and Egg Tofu.
  • Allow it to boil on a high flame for a few minutes.

NOTES:

  • Can add any Vegetable of your choice in this recipe along with Egg Tofu.
  • Can prepare the same recipe with Vegetables alone.
  • Adjust the amount of Salt accordingly(Sauces can make your dish salty)
  • Adding a pinch of Sugar while cooking will help retain the colour of the vegetables. 
  • Do not overcook the Vegetables.
  • Dusting the Egg Tofu with Corn flour yields crispy Tofu Slices.
  • Carefully toss the ingredients during the whole process, so that the ingredients are well coated with the sauce mix and glazed well.


STORAGE:

  • Store unopened tofu in a refrigerator. 
  • Once opened, store it in an airtight container in a refrigerator.
  • Once opened, do not store it for long(use within two days or sooner).



AROUND THE WORLD
SAMBAL TUMIS
     Sambal Tumis is a versatile condiment ubiquitous to South East Asian Cuisine.  A simple dish with fewer ingredients doesn't mean that we can underestimate this humble condiment.  'Sambal Tumis' in the literal sense means 'Stir-Fried Spicy Sauce'.  Sambal is a wonderful condiment I got acquainted with, in Malaysia and I have started to frequent this dish at home.  A simple Sambal Tumis can be added to your choice of Vegetables/Seafood to create new variations of dishes from local Cuisine.
     Sambal comes in many variations to suit the local palate and it takes twists and turns along with every South East Asian Country least to mention the regions within. We can find a note of Sambal in almost all dishes in South East Asian Cuisine.  Freshly ground Chillies - Dry, Fresh and/or Bird's Eye(Chili Padi) is the basic ingredient of any Sambal.  Chillies spice up the very nature of this condiment adding a texture, taste and flavour alongside. Addition of flavours like sour and umami come from ingredients like Tamarind/Lime/Fish Sauce, Shrimp Paste gives a wonderful aroma to the Sambal and sweetness comes from Palm Sugar/Sugar.
     We can see a dash of Sambal served with most of the dishes in hawker centres and food courts in and around South East Asian Countries. It instantaneously brightens up the flavours and enhances the taste of any dish it is combined with.  Sambal Tumis is a perfect companion to cook local dishes or simply serve some Sambal with steamed rice. The versatility of this Sambal Tumis makes this condiment an essential addition to your Culinary repertoire.

Cuisine : South East Asian
Course : Side Dish 
Spice Level : High
Difficulty : Medium
Serves : 4
Author : SM

Preparation Time : 10 -20 Minutes
Soaking Time :20 - 30 Minutes
Cooking Time : 30 - 45 Minutes


For more recipes with SAMBAL, Click here...


INGREDIENTS :

To Grind :

Dry Red Chillies - 1/2 Cup
Fresh Red Chillies - 1/2 Cup (Big Variety)
Bird's Eye Chillies - 5-6 Nos.
Shallots - 1 Cup
Onion - 1 No.
Garlic - 7-8 Nos.
Ginger 1" Piece - 1 No.
Galangal  1" Piece - 2 Nos.
Belacan(Dried Shrimp Paste) - 1 Tbspn

For Sambal Tumis :

Tamarind Paste -2- 21/2 Tbspn
Gula Melaka(Palm Sugar) - 3 Tbspn
Salt - To Taste
Oil - 1 Cup - 11/2 Cups

METHOD :

  • Soak the Dried Red Chillies in hot water for 20-30 minutes until they are soft.
  • Drain the Dried Red Chillies and cut them into small pieces with a scissor(Can discard the seeds if you prefer your Sambal Tumis to be less spicy)
  • Dry roast the Belacan (Dried Shrimp Paste) until fragrant, break it and powder it with the back of your spatula while roasting the Belacan.
  • Chop Onions, Shallots, Ginger, Garlic, Galangal and Chillies.
  • Grind soaked Dry Chillies, fresh Red Chillies, Birds Eye Chillies, Onions, Garlic, Shallots, Ginger and Galangal along with Roasted Shrimp Paste into a smooth paste.
  • Heat some Oil in a wok and saute the ground paste on a medium-low flame for about 10 - 15 minutes or until all moisture evaporates.
  • Add some more oil and saute it on a very low flame for another 15-20 minutes or until oil separate from the mix.
  • Add Tamarind Paste and boil it for another 5 minutes on a low flame.
  • Add a dash of Salt and Palm Sugar to the Sambal Tumis and mix well.
  • At this stage, Sambal Tumis should be fragrant, if not saute it for some more time.
  • Leave this on a low flame for few more minutes.
  • Can serve this Sambal Tumis hot or at room temperature.
  • Cool and store Sambal Tumis in the refrigerator for later use.
  • Can use this Sambal Tumis to prepare any dish of your choice.

NOTES :

  • I used the long- wrinkled variety which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them.
  • Grind the paste with less water to avoid splattering while sauteing the Sambal Tumis.
  • (Belacan)Dried Shrimp Paste will add saltiness to the sambal, so add salt at the final stage if necessary. 
  • Can add Sugar instead of Palm sugar.
  • More Oil makes the condiment tastier yielding an aromatic and perfectly cooked Sambal Tumis, can opt to add less oil too.
  • Serve it at room temperature.

Add an ingredient of your choice along with Sambal Tumis for a wild and versatile combination of Sambal Dishes.

Nasi Lemak
Sambal Ikan Bilis(Dried Anchovies)
Sambal Udang(Prawns)
Sambal Terung(Egg Plant/Brinjal)
Sambal Kentang(Potato)
Sambal Bendi(Okra/Lady's Finger)
Sambal Petai Bendi(Okra and Stinky Beans)
Sambal Sotong(Squid)
Sambal Ikan(Fish)
Sambal Telur(Egg)
Sambal Telur Puyuh(Quail Egg)
Sambal Tempeh(Fermented Soy Bean Cakes)
Sambal Kangkong(Watercress Spinach)
Mee Goreng Mamak(Spicy Fried Noodles)
Hokkien Mee
Nasi Goreng Sambal(Sambal Fried Rice)

JUICES & DRINKS
WATERMELON JUICE
     Let's have some cool water filled Watermelons to beat the summer heat. How do you like them- a Big Luscious Slice of Watermelon or a Glass of chilled Watermelon Juice?  Both ways it is one of the best ways to quench your thirst without any guilt of added calories.
     Eating Watermelons or Drinking it as fresh Juice have significant health benefits treating you alongside. Watermelon is a good source of fibre, Vitamins C, Vitamin A, and Vitamin B. It is also a good source of Protein and Carbohydrates.  It contains Potassium, Iron, Calcium, Magnesium, and Phosphorous. Watermelon contains enzymes, organic acids, and natural sugars. And the good news is that Water Melons has no fat or cholesterol, and limited sodium content.  All these make Watermelon a must have for a healthy and refreshing diet.

Health Benefits of Water Melon:

  • The potassium and magnesium in Watermelons reduce Blood pressure.
  • Vitamin C in Watermelon helps to lower the risk of developing Asthma.
  • Amino acids in watermelon promote healthy Heart function. 
  • Beta-carotene and Vitamin C, help to reduce Cholesterol Level and keep our eyes healthy. 
  • Watermelon contains about 90 percent water which helps in Weight loss.
  • The water content in Watermelon reduces body temperature and prevents Heat Stroke.
  • Vitamin A promotes body tissue growth such as Skin and Hair. 
  • Vitamin C helps maintain collagen and provides structure to both our skin and hair.
  • Vitamins A, C, and B6, as well as potassium and magnesium, proves beneficial during pregnancy.  
  • These Vitamins can be important to the development of a baby’s brain, nervous and immune systems.
  • Watermelon can stimulate kidney function and reduce uric acid in the blood.
  • Vitamins C and A play a role in protecting cells from free radical damage(Cancer).
  • High level of lycopene, a carotenoid phytonutrient in Water Melon prevents Cancer.
  • Rich antioxidants in Watermelon prevent health conditions like Arthritis, Asthma, Stroke, Cancer and Heart Disease.

HOW TO PREPARE WATERMELON JUICE :

     What is a big deal in preparing a Watermelon Juice?  I usually slice up the watermelons with a major part of the rind and blend it.  No Water/Ice Cubes, No added Sugar/Honey nothing, I don't even sieve them, just Water Melons. Refreshing, naturally sweet watermelon juice couldn’t be easier & tastier.  I love to have it this way - in its simplest form.  You don't even need any fancy juicer for the purpose too, a simple blender will do a perfect job. We get Watermelons round the year in Malaysia and most of the varieties are Seedless too.  We can see both Red and Yellow fleshed Watermelons in the market.
     Add some sweetening agents, lemon, herbs etc., to add taste and flavour to the drink.  Watermelons blend well with fruits like Pomegranate, Berries(Strawberry/Raspberry) and Apple. What I love the most is the Sunset Fruit Punch prepared with three different fruit juices, Pineapple, Orange and Water Melon.  Try your hand for refreshing new flavoured fruit blends.

For more JUICES, SMOOTHIES & DRINKS, Click here...


Recipe Type : Juice
Difficulty : Easy
Serves : 1
Author : SM  

Preparation Time : 10 - 15 Minutes

INGREDIENTS :

Watermelon - 2 Cups
Sugar/Honey - 1 Tbspn
Ice Cubes/Water -1/ 2 Cups

Add-ons(If preferred) :

Lime Juice - 1/2 Tbspn
Mint Leaves - Few


METHOD :

  • Remove the Seeds and Rind(Can leave a major white part if preferred) and cut the Watermelon into chunks.
  • In a blender jar add Watermelon chunks, Sugar/Honey and Ice Cubes/Water and blend until all the ingredients are well combined and pureed.
  • Pour the Watermelon Juice into a glass.

For a Citrusy Mint Note in Water Melon Juice :

  • Add Lime Juice to the pureed Watermelon Juice and give a quick stir.
  • Pour the Watermelon Juice into a glass.
  • Garnish the Juice with Mint Leaves and Chill before serving if you like.

NOTES :

  • Alternatively, place the chunks into a bowl and let them cool in a refrigerator for 1-2 hours before blending.
  • Can avoid adding Ice Cubes /Water and Sugar/Honey.
  • Can add Soda Water instead of Water/Ice cubes for a punchy Carbonated Watermelon Juice.
  • Add any suitable fruit like Pineapple, Orange, Berries, Pomegranate along with Watermelon for a fruity blend of fresh juice.


CURRIES
QUAIL EGG ROAST


    Quail Eggs are cute little eggs laid by Quails. They are bite-sized and absolutely adorable.  These eggs are smaller in size compared to Chicken and Duck Eggs.  Though a popular egg variety, it is considered as a novelty & utter delicacy in many parts of the world. Smaller in size doesn't mean that they are any way lesser to other egg varieties, they are equally packed with nutrients which makes them a healthy alternative in a daily diet.
     In terms of taste and flavour - the rich & flavorful yolk has increased the demand for Quail eggs in many culinary preparations. These Eggs have a higher yolk-to-white ratio than normal eggs, which can elevate the cholesterol level, but generally, quail eggs are considered very healthy.

Health benefits of quail eggs include :
  • The high amount of Vitamin A in Quail Eggs has the ability to improve vision.
  • Protein in the Quail eggs boost energy levels and stimulate growth.
  • Vitamin B in Quail Eggs repair & improve metabolism.
  • Presence of potassium in quail eggs reduces Blood Pressure.
  • Quail eggs are high in Ovomucoid Protein(natural anti-allergenic) Soothes Allergies.
  • Cleanses the body by eliminating the Toxins.
  • Antioxidants and significant levels of vitamin C and vitamin A, prevent Chronic Diseases.
  • Good amount of beneficial fatty acids found in quail eggs balances Cholesterol Levels.
      Asian countries have adapted these Quail Eggs into their hawker culture, to adventurously suit the local palate and traditionally bound taste buds in terms of "creative cuisine".  Simply steamed/fried eggs or vegetables served in skewers called LOK LOK could be seen in almost all hawker centres, road side food stalls and in steam boat.  Lok Lok has taken a special place in Asian Street Food. We can commonly see these Tiny hard boiled Quail eggs served in skewers(lok lok) in Malaysian and Singapore food stalls.
     Quail Eggs are great source of Protein, equally delicious and nutritious. These eggs are served in various cuisines, in raw form or as cooked -soft/hard boiled, deep-fried, pickled and smoked. Quail Eggs suits into anything from a basic egg preparation or can be added into your choice of Curries or Gravies for s simple Side dish. Quail Egg Roast is an easy dish prepared with hard-boiled Quail Eggs in a spicy Masala.  Quail Egg Roast recipe goes well with Vellayappam, Idiyappam, Chapatis, Rotis, Parathas etc.,  Suits well with rice dishes or steamed rice too.

Cuisine : Indian
Course : Side Dish
Spice Level : Medium
Difficulty : Easy
Serves : 3 - 4
Author : SM

Preparation Time - 20-30 Minutes
Cooking Time - 25-30 Minutes

INGREDIENTS :

Quail Eggs - 20 Nos.
Onion - 2 Nos.
Tomato - 2 Nos.
Ginger Garlic Paste - 1 Tbspn
Green Chillies - 3-4
Curry Leaves - 2 Sprigs
Turmeric Powder - 1 Tspn
Red Chilli Powder - 1 Tbspn
Garam Masala - 1 Tspn
Oil - 2 Tbspn
Salt - to Taste
Sugar - a Pinch


To Garnish :

Coriander Leaves - Few


METHOD :

  • Hard boil the Quail Eggs and keep them aside.  Peel them and cut it into two halves.
  • Puree the Tomatoes and keep them aside.
  • Heat Oil in a pan, saute finely chopped Onions, Curry Leaves, Green Chillies until Onions turn translucent.
  • Add Ginger-Garlic Paste and saute it until aromatic.
  • Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above and fry for a while until the raw flavour goes.
  • Pour in the pureed Tomatoes and saute until oil separate from the mix.
  • Add a dash of Salt, a pinch of Sugar and mix well.
  • Sprinkle some water, if necessary and cook on a low flame for about 5 minutes.
  • Add boiled Quail Eggs into it and cook them on a low flame for few more minutes.
  • Switch off the flame and garnish the Quail Egg Roast with Coriander Leaves.
  • Serve Quail Egg Roast hot. 
  • Goes well with Vellayappam, Idiyappam, Chapatis, Rotis, Parathas and Rice too.

 NOTES :

  • Adjust the number of Spices to your taste preference.
  • Cut small slits over the Quail Egg whites, so that the egg absorbs the flavour of the curry.
  • Can also finely chop the Tomatoes instead of Pureeing them.
  • Adding Sugar is totally optional. 

Tips & Tricks :

HARD BOILED QUAIL EGGS :

     Perfectly boiled quail eggs retain taste and nutrition.  Over cooked eggs tend to lose the nutrition whereas an under cooked eggs can spoil the taste of the dish.  If we consider some simple steps, it is easy to get perfectly boiled quail eggs every time.

Method :

  • Pour water into the pot and add quail eggs into it.
  • Switch on the flame and allow it to boil.
  • Once the water boils, cover the pot, lower the flame and let it cook for another 3-4 minutes.
  • Switch off the flame and allow it to cool. 
  • Peel the quail egg, when it is warm.
  • Allow it to cool down before slicing it with a sharp knife.

Notes :

  • It is easy to peel the eggs when it is still warm.
  • To ensure perfectly sliced eggs, slice them when they have cooled down.
  • Stir the pot occasionally, while boiling the Quail Eggs, this is to ensure that the yolk remains intact at the centre.
PAYASAM PRADHAMAN & KHEER
ADA PRADHAMAN

    When it comes to Payasam and Pradhamans, Ada Pradhaman is one of the most traditional desserts of GODS OWN COUNTRY and it is called as the King of Desserts in Kerala. When talking about Ada Pradhaman, Ada is a tiny square-shaped Rice Flake. Ada the basic ingredient used for this type of pradhaman is prepared with Unakkalari(a type of Raw Rice) Powder.  Ada Pradhaman is a delectable concoction made with Coconut Milk and Jaggery (Cane Sugar) with a special ingredient 'Ada'(Rice Flakes) as a base.  Ada gives a delicate texture and special flavour and taste to this wonderful 'Ada Pradhaman'.
     Kerala  Sadhya (Banquet) is incomplete without a Pradhaman or Payasam.  The contemporary Kerala Sadhya is an elaborate banquet prepared for festivals and ceremonies. A full-course Sadhya consists of rice served along with twenty or more accompaniments and curries.  Local delicacies such as Nalu Muri, Sarkkara Upperi, Pazham and Pappadam.  Sadhya is finished with Pradhaman or Payasam.  It is usually mixed along with Pappadam and Pazham.  And a Sadhya which serves Ada Pradhaman/Palada Payasam is surely not to be missed.
     How do you like to eat a Payasam or Pradhaman - served in the Banana Leaf or in a Cup/Bowl.  Eating Payasam or Pradhaman from the Banana Leaf shows your literal ability to slurp up the liquid from the flat leaf. The correct way to serve the dessert is on a Banana Leaf, Crush a Pappadam over it and if your prefer smash up a Banana with your hand and add it into the Payasam, Mix and Mash and they you go, Slurp... Slurp... Slurp... until you finish the last drop clean out of the Banana Leaf. This is the tastiest part of a Banana Leaf Meal - Sadhya where you even get to taste the reminiscence of all the curries along with desserts.  Trust me it is worth a try, you get the total feel of eating a Sadhya in a Malayali style.

For more recipes from GODS OWN COUNTRY - KERALA  click here...

A traditional method of preparing Ada :

  A very thin batter is prepared by grinding the soaked Unakkalari. Smear Coconut oil on a banana leaf and spread the thin rice batter over it. Then the Banana leaf is tightly wrapped and steam cooked.  Once cooked the steamed batter can be removed from the Banana Leaf and cut into small squares. These tiny Rice flakes are called Ada and can be used to prepare Paalada Pradhaman and Ada Pradhaman.

For more Recipes on PAYASAM, PRADHAMANS AND KHEERS, Click here...


Cuisine - Kerala (India)
Recipe Type - Pradhaman/ Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 15-25 Minutes
Soaking Time - 8 - 10 Minutes
Cooking Time - 20 -30 Minutes

HOW TO MAKE ADA PRADHAMAN

 

INGREDIENTS :

Ada - 100 Gms
Jaggery - 200 Gms
Water - 3/4 Cup + 11/4 Cups
Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 2 Cups
Ghee - 3 Tbspn
Coconut Pieces - 3 Tspn
Cashew Nuts - 10 - 12 Nos.
Raisins - 10 - 12 Nos.
Cardamon - 6 Nos.
Dry Ginger Powder - 1/2Tspn(Optional)

METHOD :

  • Add Jaggery into the 3/4 Cup of Water, boil this on a high flame for few minutes.
  • Lower the flame, boil for 5-6 minutes until the Jaggery melts and strain for any impurities.
  • Wash and soak the Ada in warm water for about 8-10 Minutes.
  • Drain and rinse the Ada in cold water for 3-4 times or until water runs clear.  This is to ensure that the starch is removed from the Ada.
  • Heat 1 Tbspn of Ghee in a heavy bottomed pan or Brass Uruli.
  • Add soaked Ada to the above and fry on a low flame for few minutes.
  • This will avoid Ada sticking together & forming into lumps.
  • Pour thin Coconut Milk into it and cook on a low flame for few minutes until Ada turns soft. 
  • Pour the Jaggery Syrup to the cooked Ada and allow it to boil on a very low flame.
  • Allow it to absorb the Syrup.
  • Powder the Cardamoms with few teaspoons of Sugar into a fine powder. 
  • Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
  • Finally, add Thick Coconut Milk and leave it on a low flame for few minutes, stirring it continuously.
  • Heat the remaining Ghee in a separate pan, fry Coconut Slices until they are aromatic and slightly browned.
  • Fry Cashew nuts and  Raisins.
  • Add these to the Ada Pradhaman and mix well.
  • Serve Ada Pradhaman hot or cold.

NOTES :

  • I have used store bought ready made Ada for the recipe.
  • Soaking the Ada in warm water and rinsing it in cold water will help to remove any extra starch from the Ada.
  • Frying the Ada in Ghee will avoid ada sticking together and forming into lumps and also gives a perfect texture to Palada Paysam/Pradhaman.
  • Melt the Jaggery and strain for any impurities.
  • Adjust the amount of sweetness to your preference.
  • Adding Coconut Pieces and Dry-ginger powder are totally optional.
FROM GODS OWN COUNTRY, SADHYA, LUNCH MENU, CURRY
MAMBAZHA PULISSERY

     If Onam reminds of Pookaalam(Season of Flowers) - Athapookalam, then sure Vishu brings the memories of Mambazhakaalam(Season of Mangoes) and Venal Kaalam(Summer).  Vishu brings along the memories of Vishu Kani, Kani Konna Poo, Yellow coloured Vellarikka, Vishu Kanji, Kai Neettam, Mangoes, Jack fruits & Summer vacations. All in the hues of Yellow, so synonymous with Summer!
    The memories of summer vacations - never-ending free time, my walk to the nearby library, loads of books to kill the time, all turn pages along with the thought of VISHU in my mind.  My best ever time pass even to date is reading books, that not a day goes by without doing that chore.  I am still called a Book Worm by my husband.  Those were the days I got access to innumerable Malayalam Classics and Novels from CMS Library(Coimbatore Malayali Samajam). Beautiful old days...
      Summer, though hot and arid, it brings along tasty seasonal fruits.  Jackfruit/ Mangoes comes into life with the arrival of Summer in India, bringing along with it, the golden hues of sunshine, the intoxicating aroma of these fruits wafts around hand in hand with the unwelcoming flies fluttering about. When the Season strikes, the markets are flooded with loads of Jack Fruits and variety of Mangoes from the length and breadth of the country.
      Recipes with Mangoes are frequented in this Season, Raw and Ripe Mangoes are equally used in variant forms right from pickles to desserts.  Mambazha Pulissery, as the name calls, is a wonderful Curry prepared with Ripe Mangoes, Coconut paste and Yogurt/Curd.  This Curry is a combination of Sweet, Sour and Spicy nature.  It is served as one of the Curries in a Sadhya when Mangoes are in season, or just prepare it as curry for your Lunch,  serve it with steamed rice or Kerala Matta Rice and Veggies for a complete lunch with a combination of tastes and flavours.

For more Recipes on SADHYA, Click here...
 
Cuisine - Kerala (South India)
Course - Side Dish
Spice Level - Low-Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 15 - 20 Minutes

For more PULISSERY/MORU CURRY RECIPES, Click here...

HOW TO MAKE MAMBAZHA PULISSERY

INGREDIENTS:

To Cook Ripe Mangoes:

Ripe Mango - 1 No.(Big)
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Salt - To Taste


To Grind:

Coconut - 1/2 Cup
Green Chillies - 2 No's.
Cumin Seeds - 1/2 Teaspoon
Water - 1/4 Cup


For Seasoning:

Coconut Oil - 1 Tablespoon
Mustard Seeds - 1/2 Teaspoon
Dry Red Chillies - 1 No's.
Curry Leaves - 2 Sprigs

For Mambazha Pulissery:

Yogurt/Curd - 1 -11/2 Cups
Fenugreek Seeds Powder - 1/4 Teaspoon
Jaggery - a Small Piece(Optional)

METHOD:

  • Dry Roast the Fenugreek Seeds and grind it into a fine powder and keep it aside.
  • Clean, Peel and dice Ripe Mangoes.
  • Add Turmeric Powder, Red Chilli Powder and Salt to Taste to the Mango pieces.
  • Add 1/2 Cup of Water and cook until Mango pieces turn soft.
  • Grind the ingredients mentioned under 'To Grind' with some water into a fine paste.
  • Add the ground Coconut paste to the cooked Mangoes and allow it to boil on a low flame.
  • Beat the Curd/Yogurt and pour it into the Mango-Coconut Mix.
  • Add Jaggery to the Mambazha Pulissery and mix well.
  • Lower the flame and cook for a few minutes, stirring occasionally.
  • Meanwhile, heat Coconut Oil in another pan.
  • Splutter Mustard Seeds, Dry Red Chillies and Curry Leaves in it.
  • Pour the spluttered seasoning to the Mambazha Pulissery and give a quick stir.
  • Sprinkle powdered Fenugreek Seeds and mix well.
  • Serve hot with steamed rice or Kerala Rose Matta Rice.
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NOTES:

  • I have used a big variety of Ripe Mango in the recipe, so I have cut the Mango into small chunks.
  • If you are using a small variety of Ripe Mangoes like Chankdrakaaran/Gomanga just peel the skin and cook the whole fruit along with the seed for Mambazha Pulissery.
  • Use fresh Yoghurt/Curd (Not sour) for the recipe.
  • Instead of adding powdered Fenugreek Seeds, can also splutter fenugreek seeds along with Mustard seeds while tempering.
  • Adjust the number of spices to suit your taste preference.
  • Some Mangoes tend to be too sweet and some can be a mixture of sweet and sour.  So adjust the amount of Jaggery to suit your taste preference.
  • Can prepare the same recipe with Nendhra Pazham for Nendhra Pazha Pulissery or Pineapple for Pineapple Pulissery.


 
A small, yellow square bowl filled with dark brown, glossy Kerala Inji Puli (Ginger Curry) sits on a wooden board. In the foreground are slices of raw ginger, and the background shows the whole, gnarled ginger root pile.

Quick fix Inji Puli Recipe with Clemmi Thathi's Tips

"Instant Inji Puli (ഇഞ്à´šി à´ªുà´³ി)Recipe: The 10-Minute Kerala Ginger Curry Secret"

Unlock the authentic taste of Kerala with this Instant Inji Puli recipe, a tangy, sweet, and spicy ginger condiment that aids digestion and elevates any meal. Whether you call it Puli Inji or Inji Curry, this quick-fix version delivers the traditional '101 curries' flavour in a fraction of the time. Perfect for Kerala Sadhya, curd rice, or kanji, this recipe uses fresh ginger, tamarind, and jaggery to create a digestive powerhouse. Learn the secret tip I gathered from a legendary family recipe that turns humble ginger into a gourmet side dish effortlessly.

  

What is Inji Puli/Puli Inji?

    In the world of Kerala cuisine, we don't just eat for taste; we eat for the soul and the stomach. If you’ve ever sat before a traditional Kerala Sadhya, you know it’s a marathon, not a sprint. Amidst the mounds of rice and the seemingly endless long list of curries and side dishes, there sits Inji Puli—the undisputed heavyweight champion of digestion.

    Whether you call it Inji Puli, Inji Curry, or Puli Inji, this dish is a dark, glossy, and thick condiment that bridges the gap between a pickle and a chutney. It is a wild, lip-smacking combination of four distinct taste profiles:

  • Pungency: From the sharp, fresh ginger.
  • Sourness: From the deep, soaked tamarind.
  • Heat: From the spicy kick of green chillies.
  • Sweetness: From the earthy, rich jaggery.

    It is literally a curry by name, but a functional powerhouse by nature. Often referred to as being equivalent to 101 curries, it serves a vital purpose on the banana leaf: it resets the palate and jumpstarts the digestive system, ensuring you can truly do justice to the sumptuous desserts that follow a mammoth meal.

My Nostalgia and Memory: The Taste of "Unlearned" Heritage

    I grew up with the taste of my Amma’s Palakkadan-style Inji Puli—a unique version with shallots. For a long time, I convinced myself her cooking was just "simple" or "basic." During my childhood, I was more focused on finding liberation from my mother’s strict and dominating nature than learning her recipes.  I never sat down to "learn" her recipes formally; I was too busy carving out my own path and identity.

    Then came marriage, a whirlwind of new traditions, different etiquettes, and a mountain of FORMALITIES. In those early days, I felt like I was working overtime to find my footing in a new home while trying not to lose my own individuality in the process.

Cooking Classes of Clemmi Thathi over a costly STD Call

    Life eventually drifted me toward new traditions. The real test came during a Good Friday Sadhya. You might ask, "A Sadhya for Good Friday?" Yes, that is the tradition in my in-laws' household.

    I was riddled with doubt: would my new family like my cooking? Strangely, despite never being "taught" by my mother, my hands instinctively moved in her style. I was cooking the entire Sadhya alone for the first time, from deep-seated memories of watching my Mom & Dad in our kitchen.

    Once the cooking was done, I picked up the phone. The primary mission? To find out if the blouses for the new Easter sarees for my MIL and both my SILs and Myself, had been couriered from a popular tailor in Cochin! In our house, the Festive saree is serious business. My husband used to crack a joke saying, "If those blouses don't arrive on time, Jesus will just have to wait to resurrect!"

    I had called the "Great Clemmi Thathi" (my MIL’s mother) on an expensive STD line(in 90s) to ask about a blouse courier, but the conversation turned into a marathon cooking lesson. She taught me her Quick-Fix Inji Puli and Mathanga Erissery right there on the phone, a call that cost so much it was talked about for years!

     Looking back, I’m not sure what was more vital for that weekend: the blouses or this recipe. The recipe, for sure! Even after 30 years, I am still talking about it. Though Clemmi Thathi is no more, her legendary heritage stands tall through my memories, my thoughts, my writings, and her recipes which live here in my blog.


Recipe Overview

  • Cuisine: Kerala (South Indian)
  • Recipe Type: Condiment / Side Dish / Quick-Fix
  • Yields: 1 to 1.5 Cups
  • Difficulty: Super Easy
  • Author: SM @ Essence of Life - Food

Time Estimate

  • Preparation Time: 5 Minutes
  • Cooking Time: 15 Minutes
  • Total Time: 20 Minutes


"Ready to cook a grand Grand Kerala Sadhya? Explore more Onam/Vishu Sadhya Recipes here... and bring the authentic taste of tradition to your banana leaf." 

 

How to Cook the Quick-Fix Inji Curry (Step-by-Step)

A small, yellow square bowl filled with dark brown, glossy Kerala Inji Puli (Ginger Curry) sits on a wooden board. In the foreground are slices of raw ginger, and the background shows the whole, gnarled ginger root pile.

Clemmi Thathi’s Quick-Fix Inji Puli


 

Ingredients for Inji Puli

To Pound:

  •  1/2 Cup Fresh Ginger (Cleaned and chopped for pounding)
  •  3-4 Green Chillies (Slit)
  • A sprig of Curry Leaves

Inji Puli Base:

  • 1/2 Tsp Turmeric Powder
  • 1 Tsp Red Chilli Powder 
  • 2 Tbsp Tamarind Paste (Thick)
  • 1.5 Tbsp Jaggery (Adjust for that sweet & sour balance)
  • Salt to taste

The Tempering:

  • 2 Tbsp Coconut Oil
  • 1/2 Tsp Mustard Seeds
  • 1/4 Tsp Fenugreek Seeds
  • 1-2 Dry Red Chillies
  • A sprig of Curry Leaves

Method: Detailed Cooking Instructions

Step 1 - The Coarse Pound: 

  • Place your fresh ginger, green chillies, and curry leaves in a small blender jar. Pulse it just enough to "bruise" and break them down coarsely.  

    Pro Tip: Do not turn this into a paste! The dish needs the bits of ginger for that added texture.

 Step 2 - The Tempering:

  • Heat the coconut oil in a pan. Splutter the mustard seeds, followed by the fenugreek seeds, red chillies, and curry leaves.

Step 3 - To Sauté

  • Add the pounded ginger-chilly mix to the hot oil. Fry on a low flame for 2–3 minutes until the raw flavour of the ginger turns aromatic.
  • Stir in the turmeric and red chilli powder. Give it a 10-second stir; don't let the spices burn!

Step 4 - Simmering

  • Pour in the tamarind paste and salt with a tiny splash of water. Let it come to a rolling boil.  

Step 5 - Final Texture

  • Lower the heat and add the jaggery. Simmer until the moisture evaporates, the oil starts to peek out at the edges, and the curry looks dark and jam like consistency. 

Pro Tips and Notes

  • Fresh Ingredients: The quality of the ginger matters. Use young, juicy ginger for a milder heat, or aged ginger for a real "101 Curry" punch.
  • The Texture Rule: Ensure the ginger is pounded coarsely. Those little bits of fried ginger add texture to this Inji Curry.
  • The Fenugreek Touch: If you find the bitterness of whole fenugreek too much, you can dry-roast and powder it separately, adding a pinch at the very end.
  • The Balance: Jaggery isn't just for sweetness; it balances the tartness of the tamarind. Always taste at the end!
  • The Cooking Vessel Rule: Avoid cooking this recipe in iron woks, copper, or bronze vessels. The high acidity of the tamarind reacts with these metals almost instantly. If you must use them, transfer the Inji Curry to a glass or ceramic bowl immediately after turning off the heat. Leaving it in the pan for even ten minutes can impart a harsh, metallic "iron-like" taste that spoils the delicate balance of jaggery and ginger.


Serving Suggestions

  • Traditional Sadhya: Serve a small dollop in the bottom left corner of your banana leaf.  This versatile dish beautifully complements various meal settings. This recipe effortlessly fits into a traditional Sadhya spread, adding a tangy and spicy dimension to the festive Vishu/Onam Sadhya.
  • My personal Favourites: Pairs beautifully with Paal Kanji (Coconut milk rice porridge) or Curd Rice. So simply serve it with Kanji (Rice Porridge)
  • Everyday Lunch: A fantastic companion for rice and any Moru Curry - buttermilk based curries or Sambar.

Storage Suggestions

Proper storage is the secret to keeping Inji Puli fresh and flavourful. Because it is essentially a cooked preserve, much like a traditional pickle. Its shelf life depends heavily on the moisture content and the oil used.
  • Room Temperature: If cooked properly (until the oil separates) and if it is kept in a cool, dry place, it can stay fresh for up to a week or even 10 days. To ensure this, always use an extra bit of oil during the final stage of cooking and strictly use only a clean, dry spoon for serving.
  • Refrigerator: This is the most reliable method. Stored in an airtight glass jar, it stays perfectly fresh for up to a month.
  • Freezer: For long-term preservation, you can freeze Inji Puli for 3 months to a year. It holds its flavour remarkably well. When you’re ready to use it, simply thaw the required portion and reheat it gently with a tiny splash of water to restore its jammy consistency.

Storage Container:

  • Use only Glass, Porcelain, or Ceramic jars for long-term storage.
  • The "No-Metal" Zone: Avoid using steel, aluminium, or copper containers for storing. Over time, the acidic nature of the tamarind and salt will start "pitting" the metal and react with the condiment. A traditional Bharani (ceramic jar) is the most apt one!

FAQs

Q: Why pound the ginger & green chillies first? 

  • It saves you the tedious mincing process! Beyond being a time-saver, this quick-fix method of bruising the ingredients allows the fresh ginger juices to meld instantly with the chillies, creating a deep flavour profile unique to this style.

Q: Can I use tamarind water instead of paste? 

  • Yes, just use very thick tamarind extract and simmer it longer to reach the desired thickness.

Q: Can I use white sugar or cane sugar instead of jaggery?

  • While you can use cane sugar as a substitute, Jaggery (Gud/Sarkara) is traditionally used which provides a deep, earthy, and sweetness that balances the sharp acidity of the tamarind in a way that refined sugar cannot. If you want that authentic Sadhya Style dark, jammy glaze and complex flavour profile, jaggery is the essential choice. If you must use a substitute, dark brown sugar is the next best option to mimic that molasses-like depth.

Q: Is this dish spicy? 

  • It has a kick from the ginger and chillies, but the jaggery and tamarind mellow it out into a balanced condiment.


Recipes You Might Like 

  • Traditional Palakkadan Inji Puli
  • Varutharacha Inji Curry
  • Classic Kerala Moru Curry

"Love this recipe? There are hundreds more waiting for you! Discover more culinary treasures from God’s Own Country here…"


Quick-fix Sadhya Speciality 

    This Instant Inji Puli is exactly what I needed, a bridge between the heritage I carried in my memory and the modern, fast-paced life I was leading. This recipe is more than a condiment; it’s the taste of a daughter & daughter-in-law finding her own strength & skills.

    From a frantic 90s phone call about Easter blouses to a staple in my kitchen today, this Instant Inji Puli is a testament to the women who taught us, even when we weren't officially "learning." It’s zingy, historical, and a total time-saver.  Clemmi Thathi may be gone, but her culinary wisdom is preserved right here through my memories and Recipes from her repertoire to speak of her legacy for years to come.

Planning your own grand feast and feeling a bit overwhelmed? Don't worry, I’ve got you covered! Grab my ebook What I Cook for Onam for a complete guide to a traditional, stress-free Sadhya that tastes just like home."

Happy cooking!

A tall glass of refreshing Sambharam (Kerala-style spiced buttermilk) with curry leaves, served alongside a traditional earthen pot, set against a dark background. A perfect summer drink and a must-have for Vishu/Onam Sadhya.

Sambharam – Kerala’s Cooling Elixir | Traditional Spiced Buttermilk

 

Sambharam – Kerala’s Traditional Spiced Buttermilk (Pacha Moru/Morum Vellam)

Beat the Summer Heat with Kerala’s Favourite Cooling Drink! 

    Summer is here, bringing with it the scorching heat that leaves us craving something cool and refreshing. While modern drinks flood the market, Kerala’s age-old wisdom has always pointed to simple, natural solutions. One such gem is Sambharam—also known as Pacha Moru, Morum Vellam, or Nadan Moru. This traditional spiced buttermilk is more than just a summer cooler; it’s a probiotic-rich, digestion-boosting elixir that has been part of Kerala’s food culture for centuries.

    Sambharam isn’t just a refreshing summer drink; it’s woven into Kerala’s traditions. It is served as part of a Kerala Sadhya (festive feast) and even offered as Naivedyam (sacred offering) during Rama Navami. But beyond festivities, this simple drink is a natural way to stay hydrated, improve gut health, and beat heat-induced fatigue.

    With modern lifestyles pushing traditional home remedies to the background, drinks like Sambharam deserve a comeback. As people shift towards healthy, natural living, this time-tested buttermilk recipe is regaining popularity. So why not bring it back into our daily routine? Let’s dive into its flavours, benefits, and the easiest way to make authentic Kerala-style Sambharam at home!

What is Sambharam? 

Sambharam is a traditional South Indian spiced buttermilk made by blending:

  • Yoghurt/Curd – The base of the drink, rich in probiotics
  • Green Chillies – Adds a mild spice kick
  • Ginger – Aids digestion and enhances flavour
  • Curry Leaves – A signature ingredient, packed with antioxidants
  • Lemon Leaves – Infuses a citrusy freshness
  • Salt – Balances the flavours

    These ingredients are blended together using a traditional churner (Thayir Mathu) or a modern blender, creating a smooth, refreshing drink.

    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 

  • Instantly cools down the body – Perfect for hot summer days
  • Aids digestion – Helps after a heavy meal
  • Rich in probiotics – Promotes gut health 
  • Electrolyte booster – Keeps dehydration at bay
  • Simple and natural – No artificial additives or sugars
  • Customisable – Add herbs and spices of your choice

 

Beat the Heat with Refreshing Coolers!  Juices, Drinks & Smoothies"

 


 

Recipe Overview 

  • Cuisine: Kerala (South India)
  • Recipe Type: Drink
  • Difficulty: Easy
  • Serves: 3–4
  • Preparation Time: 3–5 Minutes
  • Author: SM


Explore a Wide Collection of Sadhya Vibhavangal – Traditional Kerala Onam/Vishu Sadhya Recipes!

 

 

How to Make Sambharam – Step-by-Step Guide 

A rustic setup featuring a traditional brass pot filled with Sambharam (Kerala-style spiced buttermilk), a brass tumbler with the drink, fresh curry leaves, and a side of Kerala-style butter or curd in a brass vessel, set against a dark background.

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:

  • Finely shred the curry leaves and lemon leaves into small pieces. These aromatic herbs will add a burst of flavour to the drink.

Churn Yoghurt:

  • Take fresh curd/yoghurt (ensure it’s not too sour) and churn it using a Thayir Mathu (traditional buttermilk churner) or in a blender for a few minutes until smooth and creamy.

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 

🔗 How to Serve Onam Sadhya
🔗 Vishu/Onam Sadhya Recipes
🔗 Traditional Kerala Buttermilk Curry (Moru Kachiyathu)
🔗 How to make Buttermilk
 

Did You Know? Buttermilk – The Heart of Sambharam! 
A traditional South Indian style setup featuring a brass pot filled with freshly made buttermilk, a brass vessel with homemade butter, and fresh curry leaves on a wooden board, set against a dark background.

How to Make Buttermilk at Home – Traditional Method


    Buttermilk is the key ingredient in this delicious drink, and knowing how to make it from scratch adds a personal touch to your sambharam. Here's a quick trivia on buttermilk that might surprise you!

    Traditionally, buttermilk is the thin liquid left behind after churning fresh cream to make butter. In some cultures, it refers to naturally fermented milk, which has a distinct tangy and slightly sour taste. In India, buttermilk is typically made by mixing curd/yoghurt with water, creating the perfect base for refreshing drinks like sambharam.

    Buttermilk is packed with lactobacillus bacteria, a type of probiotic that promotes gut health and aids in digestion.  Fresh, homemade buttermilk will give your sambharam that extra special touch and boost its authentic flavour!  So not only is sambharam tasty, but it's also great for your gut health!

 

If you prefer to make your own buttermilk at home, check out this Step-by-step guide on How to make Buttermilk at home!


A Sip of Tradition – Sambharam's Timeless Appeal

    Sambharam isn’t just a drink – it’s a refreshing slice of South India’s rich culinary legacy. This traditional buttermilk drink, once a staple of daily life, had faded into the background as modern, fast-paced living took over. But today, it's making a strong comeback as more people embrace the power of natural, wholesome foods.

    In a world filled with artificial drinks and processed options, Sambharam offers the perfect antidote – a simple, natural drink that cools you down and nourishes you from within. Whether you’re sipping it on a hot summer day, serving it with a hearty meal, or adding it to your daily routine for a gut-friendly boost, sambharam offers both flavour and health benefits.

    This summer, take a moment to reconnect with tradition and enjoy the fresh, zesty taste of sambharam. It’s more than just a drink; it’s a part of the culture that brings comfort and refreshment in every sip.

    So, what’s your take on Sambharam? Have you tried your own twist on this recipe? Share your thoughts and variations in the comments below – we’d love to hear how you make this traditional drink your own! 

    Let’s toast to cool, healthy traditions with every glass of sambharam you enjoy!

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Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.

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