There is absolutely nothing more tempting than the coolness
of yogurt and buttermilk in the heat of South India.
I knew about raita, pachadi and lassi, but not sambaram. What was this sambaram
I was hearing of?
Then, along the road between Trivandrum and Kovalam, I found out what this
sambaram was all about. One shop keeper was selling sambaram in small plastic
packets about 5 inches by 8 inches deep. Immediately this packet took me back
to the train platforms of Chennai where I had picked up a similar packet on a
hot day to have water. That night I was violently ill. I almost dropped the
packet not wanting to fall ill like that ever again.
I was assured by dad that the sambaram in the packet is very
safe and hygienic, especially this brand – Milma.
The idea of spiced buttermilk was right up my alley, but in
my first sip everyone around me thought I was hating it- my face communicated
disgust. Of course, it must be an acquired taste as I seemed to be the only one
in the family to even try it. But within the first five sips (around the time the photo in this article was snapped), I firmly decided
I was in love! Everywhere we went, wherever I could get sambaram, I did.
I have tried a few other local brands of sambaram in Kochi, including one with
the label with the orange cows on it, but Milma rules! I also tried sambaram in
local hotels including Hotel Abad. In fact, in Hotel Abad, it was not on the
menu, but in opposite of Kerala tradition of only offering very few items
actually offered on the menu, the waiter asked us a lot of questions about what
sambaram meant to us and made a “made-to-order” glass of ultra-refreshing
sambaram for me! It was the best sambaram I ever had!
I have yet to try to make my own sambaram, but I have the
recipe for ones brave enough to try it at home.
Related Posts/ Sites: Milma – Milk Man of India | Hotel
Abad | Our Kovalam Photos | Properties of Ginger | Properties of Curry Leaves | Recipe- Sambaram
Thanks for reading.
Part 12 in Series: Kerala 2007
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