Spiced Beetroot Buttermilk (Beetroot Chaas) Recipe
Introduction:
Spiced Beetroot Buttermilk, or Beetroot Chaas, is a refreshing and unique twist on the traditional buttermilk. This delicious and nutrient-packed drink blends boiled and pureed beetroot with yogurt and water, creating a smooth, tangy beverage. Infused with the subtle heat of green chilies, the sharpness of ginger, and the aromatic touch of curry leaves, it’s a perfect cooling drink for the hot summer days. Served after meals, this vibrant and flavorful drink is a great digestive aid and offers relief from the scorching heat, making it a staple in many South Indian households.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Beetroot (Chukandar) | 2, peeled and chopped |
| Yogurt (Dahi) | 2 cups |
| Water | 2 cups |
| Ginger | 1-inch piece, chopped |
| Green Chilies | 2, chopped |
| Chaat Masala Powder | 1/4 teaspoon |
| Salt | To taste |
| Mustard Seeds (Rai) | 1/2 teaspoon |
| Curry Leaves (Kadi Patta) | 2 sprigs |
| Oil | 1 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4
Instructions:
-
Boil the Beetroot:
Begin by washing and peeling the beetroot. Chop the beetroot into small pieces. In a pressure cooker, add the chopped beetroot along with 1/2 cup of water. Cook for 2 whistles or until the beetroot is soft. Allow the pressure to release naturally. Once cooled, peel the beetroot and set it aside. -
Make the Beetroot Paste:
In a blender, add the boiled beetroot, chopped ginger, green chilies, and curry leaves. Blend everything into a smooth paste. After blending, strain the mixture through a fine sieve to get a smooth beetroot puree. -
Prepare the Buttermilk:
In a large mixing bowl, add the yogurt, water, salt, chaat masala, and the freshly prepared beetroot puree. Whisk everything together until smooth and well combined. You can adjust the consistency by adding more water if necessary. -
Temper the Buttermilk:
In a small tempering pan, heat the oil over medium heat. Once hot, add the mustard seeds. When the seeds begin to crackle, add the curry leaves and fry for a few seconds. Turn off the heat once the spices are fragrant. -
Combine and Serve:
Pour the tempering over the prepared beetroot buttermilk. Stir well to mix the flavors. Your Spiced Beetroot Buttermilk (Beetroot Chaas) is now ready to be served.
Serving Suggestions:
Serve this vibrant and nutritious drink chilled, alongside a hearty South Indian meal. It pairs wonderfully with mixed vegetable sambar, chao chao thoran (a stir-fried vegetable dish), rice, and crispy papad.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 60 kcal |
| Protein | 2 g |
| Fat | 2 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sodium | 300 mg |
Tips & Variations:
- For an extra flavor boost, you can also add a pinch of cumin powder or a dash of black salt.
- If you prefer a thicker consistency, reduce the amount of water or increase the yogurt.
- You can experiment with the addition of fresh coriander leaves for extra fragrance.
- This recipe can be easily doubled for serving larger groups or families.
This Spiced Beetroot Buttermilk recipe is not only a healthy drink, but it also helps with digestion and cools you down during those scorching summer days. Whether served as a part of a festive meal or a daily refreshment, this drink will leave you feeling nourished and satisfied. Enjoy!
