Spiced Beetroot Buttermilk
Indian style spiced Beetroot Buttermilk is a refreshing summer drink!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup yogurt
- 2.25 cup water
- 1/2 tsp black salt (kala namak)
- 1/4 tsp chat masala
- salt (to taste)
- 2 beetroots (1/2 cup cubed, from 2 small beets)
- 1/2 inch ginger (chopped)
- 1 green chili [or add more to taste]
- 5-6 curry leaves
- 1/2 tsp oil
- 1/4 tsp mustard seeds
Instructions
- 1
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.
- 2
Take yogurt in a large bowl and whisk till smooth.
- 3
Add water to it and whisk till well combined. Add salt, black salt and chat masala. Set aside.
- 4
In a food processor, add chopped beetroot, ginger, curry leaves and green chili.
- 5
Grind everything together, without adding any water.
- 6
Transfer this mixture to the yogurt-water mix and mix till well combined. Do not strain this mixture right away.
- 7
Cover the bowl and put in the refrigerator for 1-2 hours, this gives time for all the flavors to mix well together.
- 8
After 2 hours, strain the mixture to get smooth buttermilk.
- 9
In a pan heat little oil, once hot add mustard seeds and let them top. Transfer seasoning to the prepared buttermilk and mix.
- 10
Garnish with cilantro and serve chilled.