Pachamoru / Kerala Pachamoru Recipe / Morum Vellam / Sambharam Recipe / Spiced Buttermilk.
Pachamoru – a drink no Keralite can resist! Keralites enjoy this healthy, thirst-quenching buttermilk during summer and as part of sadya or feasts. Traditionally, it was the first drink offered to guests visiting a home to refresh and cool them down.
It’s incredibly simple to make, even a child can prepare it in minutes. Growing up, I remember it being an everyday drink at my grandmother’s house, where we owned many cows and made curd in large quantities.
In films, I’ve seen the ‘karanavar’ or head of the family asking his wife for some spiced buttermilk, especially during the middle of the day. This scene always comes to mind when I make sambharam. I’m sure you’ll love this refreshing drink. Across India, it’s made with variations and different names, like ‘chaas’ in some North Indian states and ‘lassi’ in others. In Kerala, we call it ‘pachamoru’ or ‘morum vellam,’ while in Tamil Nadu, it’s known as ‘neer moru.’
Street vendors often sell this drink at small stalls. I fondly remember buying it with friends during our breaks while I was doing my M.Ed. course in Chennai. The combination of pachamoru and tender coconut was a favorite. This healthy drink aids digestion and can be made spicy with chilies and ginger or flavorful with curry leaves. It’s an energy booster and a perfect summer drink. Here, I’m sharing my mom’s way of making this refreshing drink. Enjoy!
Moru Kachiyathu,
Kerala Sambar,
Kerala Rasam,
Pachamoru / Sambharam..
Ingredients for Making Pachamoru:
Sour Yogurt – 3 cups
Green Chilly (small, sliced, optional) – 3 Nrs.
Ginger (sliced) – 1 ½ ” piece
Shallots (kunjulli, sliced) – 4 or 5
Curry Leaves – 2 sprigs
Salt – to taste
Cold Water – 6 cups
How to Make Buttermilk:
Clean ginger, shallots, green chillies and curry leaves. Separate curry leaves from the stalk. Chop ginger, shallots and green chillies in to small pieces. Crush Green Chilly, Ginger, shallots and one sprig of curry leaves gently in a mortar and pestle. Transfer this to a big bowl. Add salt to this.
Whip the yogurt with a curd beater or a hand blender. Puree until smooth. Pour this yogurt in to the bowl. Keep this aside for some time for flavours to infuse. Add chilled water to this. Mix them well with a spoon or a hand blender. Add one more sprig of curry leaves to this.
Sambharam is now ready for serving. Better to serve it chilled.
My Recipe Notes and Tips on Sambharam:
1. You can also use store bought yogurt or butter milk.
2. Adjust the salt and spices as per your taste/ tolerance level.
3. You can blend yogurt in a blender or in a mixer by adding little salt.
4. You can add cucumber pieces along with this which gives a slightly different taste
5. Before pouring this to glasses, stir well with a spoon.
Serve Parchamoru / Butter Milk 
..
Cheers.. Seena.
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കേരളാ പച്ചമോര് റെസിപ്പി
Pachamoru / Sambharam.
Description
An ideal thirst quencher on a thirsty day / An unavoidable item for Ona Sadya..