Does you kid hate beets as much as my kiddo does? Then the best way to feed him is by masking it in dishes like this Beets Sambaram Recipe!The pretty pink color will entice them to drink it up without a second thought!
As I have been telling you for the past several days, we are looking for healthy and easy ways to beat the heat. Juices, cold shakes and buttermilk seems to be more welcoming than the rest of the stuffs. Our appetite is more suited for beverages than food!
I had a huge batch of homemade yogurt and I am making all sorts of flavored buttermilk. Last week I found 2 small beets in the corner of the fridge and combined the two to make this colorful buttermilk.
A while back,I read that to get the natural beet color in the cakes, the beets have to be cooked with the skin on.So ,no matter which recipe I cook with beets puree,I follow the same method.
Sambaram is a Kerala style spiced buttermilk that is a super delicious and cooling beverage. It also goes by the name – Pacha More ,meaning uncooked buttermilk and More Vellam meaning thinned buttermilk.
In some versions, roughly torn lime leaves are also added. I have used curry leaves, ginger, green chilies. The chopped shallots lend a nice flavor to the buttermilk. When the spices are allowed to steep in the buttermilk, the flavor is further enhanced.
It is usually served as such, with all the spices and shallots. I let it steep and had as such but I filtered it out for the kids.
Are you hesitant to add beet puree to the buttermilk and wondering if it will turn the drink sweet? Well, no, the beet imparts a beautiful color and we could not get the taste of beets at all!
If you are still doubtful, add the puree little by little and do a taste check and add more if needed.
The color is so pretty that it turned the drink into an even more appetizing one!
Do check out 15+ ways to beat the heat with different flavors of Buttermilk / Chaas / Neer More / Majjige
Now, let us go to the recipe…
How to prepare Beets Sambaram Recipe
The kerala style buttermilk recipe with a twist.
- 150 ml Thick Yogurt
- 200 ml Water
- 1" piece Ginger,chopped
- A few Curry leaves
- 2 numbers Shallots, finley chopped
- A large pinch Asafoetida
- Salt to taste
- 2 tablespoons Beets Puree [See notes section for recipe]
Take the yogurt, water,beets puree salt and whisk well.
Add torn curry leaves, chopped shallots, chopped green chilies, grated ginger,asafoetida powder and mix
Let it steep for sometime in the fridge.
- Wash ,quarter the beets and pressure cook it with the skin on for 3 whistles/ till cooked.Once the pressure releases, drain the water used to cook the beet ,peel the skin and puree the beet.I did not add water.Use as needed.
- Adjust the consistency of the sambaram to suit your taste.
- Increase or decrease the number of green chilies .Some varieties are very spicy.
- Even if you filter this and serve, the flavors will still be there.
If you have some leftover beets puree, you can also try these recipes.Click on the recipe name to go through the recipe in detail.