Indian style spiced Beetroot Buttermilk is a refreshing summer drink!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 3
  • Category: Beverage
  • Cuisine: World

Ingredients

  • 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

Method

  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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.