Before the entry of soft drinks, sambharam was the ultimate thirst-quencher during the summer season in South Indian households. It was customary to offer a glass of chilled sambharam to guests and visitors who walked miles in the scorching sun to help them beat the heat.
It has been served as a quick-fix for tired performers during processions, as an instant energy booster for sportsmen and as cure for hangovers. Although sambharam is commonly made using buttermilk, you can always go for the non-dairy versions too. Raw mango sambharam is the most popular among those. You can easily make it with leftover rice water some birds eye chillies (kanthari mulaku).
Ingredients
3 glasses of rice water (kanjivellam)
1 raw mango (Naattu manga)
2 shallots
3 birds eye chillies
Salt as required
Preparation
Chop the mangoes
Crush the mangoes, shallots, chillies and salt together
Mix them with the rice water and serve
