Keralan ginger and coriander yoghurt by Indian cook Mallika Basu
Drinking yoghurt with a difference, this savoury drinking yoghurt from Kerala packs a punch for summer with ginger, green chilli, curry leaf, and fresh coriander.
Called Sambaram, it is a refreshing cooler with the green chillies bringing down body temperature with its evaporative cooling effect and the yoghurt dousing any chilli-related flames that may arise.
Consider this a lightweight lassi. It’s best blended in your smoothie maker and drunk cold. Perfect for a spot of Indian summer.
Ingredients (serves 2)
• 150gm low fat natural yoghurt
• Cold water
• Quarter inch fresh ginger
• 1 green chilli
• 2 sprigs coriander
• 6 curry leaves
• Salt to taste
Method
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Spoon the yoghurt into your blender, then fill it with cold water two times and add to the blender.
Now peel the ginger and add, along with the green chilli, coriander, two curry leaves and salt to your taste. Blend the contents until smooth then pour into two glasses and top with the remaining curry leaves.
Chill briefly before you enjoy.
Mallika Basu is a London-based food writer, cookbook author and cookery personality; quickindiancooking.com. Follow her on Twitter @MallikaBasu_ and find more of her recipes for the Evening Standard here.