Sambaram Recipe
Ingredients
| Buttermilk | 6 Cup (16 tbs) (For 8) | |
| Ginger | 125 Gram (For 8) | |
| Green chillies | 4 (For 8) | |
| Garlic | 10 Gram (For 8) | |
| Red onions or 4 | ||
| Medium-sized onion 1 (65 gm.) | ||
| Cumin a large pinch | ||
| Turmeric | 1 Teaspoon (For 8) | |
| Lime leaf 3/4 | ||
| Salt | To Taste (For 8) | |
Directions
1.. Add salt and curry leaves to buttermilk.
2. Crush remaining ingredients on a grinding stone and tie in a muslin bag. Steep in the buttermilk.
3. With a spoon, press the bag a few times to extract flavour.
4. Set aside for 2 to 3 hours.
5. Strain and serve in Pony tumblers. If desired, a small piece of lime leaf can be floated on top.
2. Crush remaining ingredients on a grinding stone and tie in a muslin bag. Steep in the buttermilk.
3. With a spoon, press the bag a few times to extract flavour.
4. Set aside for 2 to 3 hours.
5. Strain and serve in Pony tumblers. If desired, a small piece of lime leaf can be floated on top.
Chef
