Story ProgressBack to home
Spiced Beetroot Buttermilk Recipe
How to Make Spiced Beetroot Buttermilk
Spiced Beetroot Buttermilk Recipe: Beetroot chaas is a flavourful twist on regular buttermilk. Cooked beetroot and spices are infused into the chaas to make a refreshing summertime drink. This chaas is a delicious way to stay healthy and hydrated.
- Total Cook Time 15 mins
- Prep Time 05 mins
- Cook Time 10 mins
- Recipe Servings2
Ingredients of Spiced Beetroot Buttermilk
- 2 Cups curds (dahi)
- 1 beetroot
- 1 inch ginger , chopped
- 3 green chillies, chopped
- 8-10 mint leaves
- 1 tsp jeera (cumin) powder
- Rock salt/ regular salt to taste
- Water as required
- For tempering (optional):
- 1/2 tsp black mustard seeds
- 1 tsp oil
- 10 curry leaves
How to Make Spiced Beetroot ButtermilkHideShow Media
Wash, peel, and cut the beetroot. Place it with around half a cup of water in a pressure cooker. Cook for 2 whistles or until the beetroot softens. (You can also boil it in a saucepan instead). Allow the cooked beetroot to cool completely.
Later, add it to a blender along with mint leaves, ginger and green chillies. Blend to form a smooth puree and strain it.
In a bowl, mix curds, water, jeera powder and salt to taste. Whisk or churn to start making buttermilk.
Add the beetroot puree and churn thoroughly. Taste and adjust salt and spices as required.
Adding a tadka (tempering) is optional. For this, heat oil and add mustard seeds along with curry leaves. Once they crackle, pour the mixture on top of the chaas and stir.
Serve beetroot buttermilk chilled with ice or place it in the refrigerator to cool. Top with a pinch of jeera powder or a few mint leaves.