I always make sambharam in the summers. Sambharam is sort of a South Indian version of lassi. It is buttermilk spiced with ginger, green chillies and curry leaves and is one of the best thirst quenchers ever invented. A glass of chilled sambharam is enough to cool off any hot day, especially the kind of hot summer days you have in India.
Last few days have been nice and warm with temperatures in the 80s here in Seattle. Lil V and I have been spending most of out time out on the deck and having all our meals there. I kept bringing out glasses (and sippy cups) of cold water for us to sip through. The ice pop maker I had ordered was just delivered earlier this week and I had plans to make some fruity ice pops for us. I was rummaging the refrigerator to see what fruit combos I can use and I saw the carton of buttermilk sitting there. I quickly checked to make sure I had everything else I needed to make some sambharam and made some.
I drank some of it as it is and then drained some and poured into the ice pop molds. A few hours later we had some delicious sambharam ice pops to enjoy!
Sambharam ice Pops – The Recipe
Buttermilk – 1 pint
Ginger – 1 inch piece, minced
Thai green chillies – 3, sliced
Curry leaves – 10, torn into small pieces
Zest of half a lime
Cilantro – 2 tbsp, minced
Salt – to taste
Water – about 1/2 cup or as needed, to dilute the buttermilk (optional)
Add water to the buttermilk and whisk well. Add the rest of the ingredients and mix well.
Leave for 10 mins or so for the flavors to seep in.
Strain and pour the strained buttermilk into ice pop molds.
Freeze for 2 – 3 hours to set.
Notes: You can remove the ice pops and store them in a ziplock back to stash away in the freezer for later.