Spiced Beetroot Buttermilk Recipe: A Refreshing South Indian Delight
Description:
This Spiced Beetroot Buttermilk Recipe combines earthy, boiled beetroot with the tanginess of yogurt, creating a vibrant and flavorful drink. The beetroot, once boiled and cooled, is blended with aromatic ginger and green chilies to infuse a spicy kick. The addition of chaat masala powder and a tempering of mustard seeds and curry leaves enhances the overall taste, offering a unique and refreshing drink perfect for any South Indian meal. This simple yet rich dish is a perfect accompaniment to rice-based meals, adding a nourishing and cooling element to the palate.
Cuisine:
South Indian
Course:
Lunch
Diet:
Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Beetroots (peeled and chopped) | 2 medium-sized |
| Curd (Dahi / Yogurt) | 2 cups |
| Water | 2 cups |
| Ginger (chopped) | 1-inch piece |
| Green Chilli | 2 whole |
| Chaat Masala Powder | 1/4 teaspoon |
| Salt | To taste |
| For Tempering | |
| Mustard Seeds (Rai / Kadugu) | 1/2 teaspoon |
| Curry Leaves | 2 sprigs |
| Oil | 1 teaspoon |
Preparation Time:
- 10 minutes
Cooking Time:
- 15 minutes
Instructions:
-
Cook the Beetroot:
Begin by placing the chopped beetroot in a pressure cooker. Add 1/2 cup of water to the cooker and cook on medium heat for about two whistles. Allow the pressure to release naturally, then let the beetroot cool to room temperature. -
Blend the Beetroot:
Once the beetroot has cooled, blend it in a blender along with the chopped ginger, green chilies, and one sprig of curry leaves. Blend until smooth.
Strain the mixture through a fine mesh strainer into a bowl to remove any fiber and ensure a smooth puree. -
Prepare the Buttermilk:
In a separate large bowl, whisk the curd (yogurt) until smooth. Add salt and chaat masala powder to the curd, mixing well to combine the flavors. -
Combine:
To the prepared yogurt mixture, add the strained beetroot puree and water. Mix everything well to achieve a creamy, vibrant pink buttermilk. -
Tempering:
Heat 1 teaspoon of oil in a small tempering pan over medium heat. Add the mustard seeds and curry leaves. Allow them to crackle and pop, which should take a minute or so. Once the mustard seeds have popped, turn off the heat. -
Combine the Tempering:
Carefully pour the tempering (mustard seeds and curry leaves) over the prepared beetroot buttermilk mixture. Stir well to infuse the flavors. -
Adjust the Taste:
Taste the buttermilk and adjust the salt and seasonings, including adding more chaat masala if desired. -
Serve:
You can serve the beetroot buttermilk immediately, or refrigerate it for a few hours for a chilled version. Serve cold for a refreshing drink alongside your meal.
Serving Suggestions:
This Spiced Beetroot Buttermilk pairs wonderfully with a variety of South Indian and North Indian meals. It complements the flavors of dishes like:
-
South Indian Meal:
- Thakkali Vengaya Sambar
- Steamed Rice
- Pavakkai Poriyal
-
North Indian Meal:
- Aromatic Vegetable Pulao
- Tandoori Paneer Tikka Masala
- Phulka
- Jain Style Paneer Makhani
A perfect, nutritious, and cooling accompaniment for lunch or dinner, this spiced beetroot buttermilk adds an exotic twist to your meal.
Tips:
- Adjust the spiciness by adding more or fewer green chilies based on your taste preference.
- You can experiment with adding a pinch of cumin powder or black salt for a different flavor profile.
- If you prefer a thicker consistency, reduce the water or increase the amount of yogurt.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 45 kcal |
| Carbohydrates | 8 g |
| Protein | 2 g |
| Fat | 1 g |
| Fiber | 2 g |
| Sodium | 160 mg |
| Calcium | 120 mg |
| Iron | 0.6 mg |
Enjoy the vibrant, earthy goodness of this South Indian drink as a delightful, healthy, and refreshing addition to your meal!
