Traditionally buttermilk would be presented in each south indian household with a few additions. As the curd would go sour soon due to summers the addition of spices would offset the sourness and also add new flavour.
Now each household would have their set of ingredients they add to buttermilk (Mor as we call it) to make it sambaram. So there is nothing wrong ... it's always right because at the end of the day it's the taste that counts. The following recipe is of how my patti(grandson) used to make it. Adding lime leaves was my grandmom punch as we had a lime tree in our garden. You can add a few drops of lemon juice and it's rind to replicate the flavours. I have also added mint leaves which is my addition to the recipe.
Recipe when asked would be told in this manner--green chilli(oru nullu ) , a few naraghatellai(pinja aa pattu leaves edukanam ellaina kashakam meaning take the new tender leaves or else it will be bitter) , kalla uppu (rock salt) , kadipatta, ginger (onnaku pidikim na add pannu meaning you can add if you like the taste). Nanna kaiala thirumbhi thirumbhi than taste varum(take all ingredients in the hand crushing it between your palm with the fingers that is what imparts its unique taste)
Ingredients
Green chilly - a small pinch
Citron leaves - a few or replace with a few slices of lime or lime zest
Curry leaves - a few
Mint leaves - two or three
Rock salt - as per taste
Ginger - an inch piece
Curd - 1 cup
Water 2 cups
Method
1) Crushing all the ingredients except curd and water by hand would be ideal. However not everyone would be comfortable doing so. I used a mortal & pestle to crush it.
2) Add water to the curds and also the crushed mix and use a beater to mix it well. You could also add it to the blender and blend it.
3) Serve as it or strained chilled. It is cooling to the body and provides nourishment in summer.
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