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Smoky Rosemary Sambaram

Traditional Sambaram gets its own twist from rosemary. Buttermilk infused with beetroot to get a beautiful pink colour and smoked with rosemary to give a earthy taste.
5 from 2 votes
Prep Time 15 mins
Chilling time 1 hr
Course Beverages
Cuisine Indian, South Indian
Servings 4 servings
Calories 59 kcal


  • 1 cup Yogurt
  • 2 Green chilli
  • 2 inch Ginger
  • Curry leaves a handful
  • Salt
  • ¼ tsp Asafoetida
  • ¼ cup Beetroot
  • 3 sprig Fresh Rosemary
  • ½ cup Coriander leaves
  • Soda Water Sparkling Water as needed
  • 1 Lemon


  • Grind ginger, green chilli, coriander leaves, curry leaves to a smooth purée.
  • Add in yogurt, salt, asafoetida and beetroot and grind again till it is smooth.
  • Strain this mixture. Check for salt and seasoning.
  • You can keep this mixture in fridge until required.
  • Take this in a large mixing bowl. Place a small bowl on top, burn some rosemary springs on gas stove and place it into the bowl. Cover with larger bowl and let it smoke for 2 mins
  • Pour this into individual serving glasses. Don’t fill too much. Just fill half way through.
  • Garnish with rosemary sprig and fresh red chilli.
  • Just before serving, pour soda and mix.
  • You can use a blow torch to ignite the rosemary sprig kept for garnishing when serving.


Nutrition Facts
Smoky Rosemary Sambaram
Amount Per Serving (1 servings)
Calories 59 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 8mg3%
Sodium 112mg5%
Potassium 186mg5%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 5g6%
Protein 3g6%
Vitamin A 207IU4%
Vitamin C 18mg22%
Calcium 85mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword drinks, rosemary, smoked
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