1 The best way to whisk curd to make it lump-free is to use a hand blender. Opt for the TTK Prestige Hand Blender which will aerate the curd well, integrating any residual water into the creamy dahi while making it thoroughly lump free.
2 Another way to make the sambharam light and airy is to whisk the water and curd mixture in a mixer grinder. With the juice jar of the TTK Prestige Mixer Grinder, it will be possible to introduce a bubbly and foamy texture into the sambharam in a hassle-free manner.
3 Flavours of spices and herbs such as chillies and ginger play a big role in imbuing the sambharam with its signature lip-smacking taste. One way to introduce these flavours is to grind the chillies and ginger into a fine paste that mixes well with water and curd. Use the chutney jar of the TTK Prestige Mixer Grinder to make a fine ginger-chilli paste which will blend seamlessly into the curd.
4 For the expert homecook, making the fenugreek powder at home is quite a straightforward process. Dry roast the fenugreek seeds slightly in a pan, and once they are cooled, grind them in the chutney jar of the TTK Prestige Stylo Mixer Grinder to make a fine powder.
5 An interesting hack is to add just a little bit of ice to the curd and cold water mixture while blending, in order to make the drink frothier. Use the juicing jar of the TTK Prestige Ultimate Plus Mixer Grinder which will crush the ice, and aerate the drink. Ice is crushed quickly in the blender, with fewer risks of sharp ice shards being present in the finished sambharam.
