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Spiced Beetroot Buttermilk

By Manali

Aug 01, 2015, Updated Jan 02, 2018

Indian style spiced Beetroot Buttermilk is a refreshing summer drink!

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GFgluten-freeEFegg-freeNFnut-free

The weather has become so unpredictable. Few days back it had become grey and cold and I actually thought it is time to buy some pumpkin cans. No kidding, seriously the weather just gave me that kind of a vibe. And then this week things changed again, totally! The sun is shining bright and it’s hot and I say thank god for that. Because no matter how hot it is, I don’t want to let go off summer, not yet anyway.

I crave for refreshing drinks when it’s hot. Water is of course my favorite drink and I can’t stand soda. In fact you would be surprised to hear that I can’t remember the last time I had it. Actually it’s not  about soda being unhealthy, I mean it is unhealthy but I just don’t like so much sugar in my drink. I’ll reserve that for my cakes and cheesecakes 😀

So I make lot of frappuccino, mango lassi and recently I made this spiced beetroot buttermilk. Beets are so good and they add so much flavor to this spiced buttermilk and what I love most about them is the gorgeous color! Isn’t it so pretty? We calls this “chaas” in India. It’s basically yogurt diluted with water and seasoned. It’s a refreshing drink and one that is commonly served during summers.

So next time you want to drink something refreshing to beat the heat, skip the cola and try this spiced beetroot buttermilk. So much healthier and delicious too!

Method

First and foremost, roast the beetroot. This step is optional but I love roasted beets so I did it. Preheat oven to 425 F degrees. Wash and pat dry beets and wrap in aluminium foil. Place on baking tray and put it in the oven for around 20-25 minutes. They are done when you easily able to insert a knife inside. Large beets may take more time to cook, the ones I used were small. Once they cool down, peel and cut into cubes and set aside.

Take yogurt in a large bowl and whisk till smooth.

Add water to it and whisk till well combined. Add salt, black salt and chat masala. Set aside.

In a food processor, add chopped beetroot, ginger, curry leaves and green chili.

Grind everything together, without adding any water. Transfer this mixture to the yogurt-water mix and mix till well combined. Do not strain this mixture right away. Cover the bowl and put in the refrigerator for 1-2 hours, this gives time for all the flavors to mix well together.

After 2 hours, strain the mixture to get smooth buttermilk.

In a pan heat little oil, once hot add mustard seeds and let them top. Transfer seasoning to the prepared buttermilk and mix.

Garnish with cilantro and serve chilled.

* Tempering is optional, you can totally skip it.

* Don’t forget to chill the beetroot buttermilk before serving, it’s highly recommended.

* The total cook time includes the time for roasting the beets, if you skip that step this whole recipe will not take more than 10 minutes.

Spiced Beetroot Buttermilk

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By Manali

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Servings: 3

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Indian style spiced Beetroot Buttermilk is a refreshing summer drink!

Ingredients 

1x2x3x

• ▢ 1 cup yogurt
• ▢ 2.25 cups water
• ▢ ½ teaspoon black salt kala namak
• ▢ ¼ teaspoon chat masala
• ▢ salt to taste

To grind

• ▢ 2 beetroots ½ cup cubed, from 2 small beets
• ▢ ½ inch ginger chopped
• ▢ 1 green chili [or add more to taste]
• ▢ 5-6 curry leaves

To temper

• ▢ ½ teaspoon oil
• ▢ ¼ teaspoon mustard seeds

chopped cilantro, to garnish

Instructions 

• First and foremost, roast the beetroot. This step is optional but I love roasted beets so I did it. Preheat oven to 425 F degrees. Wash and pat dry beets and wrap in aluminium foil. Place on baking tray and put it in the oven for around 20-25 minutes. They are done when you easily able to insert a knife inside. Once they cool down, peel and cut into cubes and set aside.
• Take yogurt in a large bowl and whisk till smooth.
• Add water to it and whisk till well combined. Add salt, black salt and chat masala. Set aside.
• In a food processor, add chopped beetroot, ginger, curry leaves and green chili.
• Grind everything together, without adding any water.
• Transfer this mixture to the yogurt-water mix and mix till well combined. Do not strain this mixture right away.
• Cover the bowl and put in the refrigerator for 1-2 hours, this gives time for all the flavors to mix well together.
• After 2 hours, strain the mixture to get smooth buttermilk.
• In a pan heat little oil, once hot add mustard seeds and let them top. Transfer seasoning to the prepared buttermilk and mix.
• Garnish with cilantro and serve chilled.

Nutrition

Calories: 87kcal, Carbohydrates: 10g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 10mg, Sodium: 527mg, Potassium: 304mg, Fiber: 2g, Sugar: 8g, Vitamin A: 160IU, Vitamin C: 38.2mg, Calcium: 120mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Beverage

Cuisine: World

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 Spiced Beetroot Buttermilk