Sadya
Sambaram
Spiced buttermilk with ginger, green chilli, and curry leaves — Kerala’s meal-time drink.
About
Sambaram (morum vellam) is churned yoghurt thinned with water and seasoned with ginger, green chilli, curry leaves, and salt. It is served with lunch and sadya to cool the heat of the curries, and is sold in packets on Kerala buses and at temple festivals.
Course
Drink
Region
Statewide
Typically with
Sadya, rice meals
More dishes
Continue tasting
Other famous plates from Kerala’s kitchen.
Onam Sadya
The banana-leaf vegetarian feast of Onam — a dozen or more dishes in one sitting.
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Avial
Mixed vegetables in coconut and yoghurt, thickened with curry leaves and coconut oil.
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Olan
Ash gourd and cowpeas in thin coconut milk — a quiet, pale dish of the sadya.
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Erissery
Pumpkin or yam with cowpeas, coconut, and a fried-coconut topping.
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Thoran
Finely chopped vegetable stir-fry with coconut, mustard, and curry leaves.
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Moru curry
Seasoned yoghurt curry of the sadya, with or without coconut.
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