Nadan sambaram/Morum vellam

A perfect thirst quencher for summer with buttermilk, ginger, curry leaves, green chilli, shallots and salt. This is also served during ela sadhyas.


Curd- 2 cups
Water – 2-3 cups
Ginger- a small piece
Curry leaves- 3 spring
Shallots/Kunjulli-3 nos
Green chilli- 2 nos
Salt as needed


Using a mortar and pestle, crush ginger, green chilli, curry leaves and shallots. Set this aside.

Using a blender, blend curd with water. Add set aside crushed ingredients and salt . Pour into glasses and serve chilled.

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