Beetroot Buttermilk Recipe

Beetroot Buttermilk Recipe

Beetroot Buttermilk Recipe

Prep Time 5 minutes
Cook Time 10 minutes
COOLING TIME 10 minutes
Total Time 25 minutes
Cuisine Pakistani
Servings 4
Calories 114 kcal


For The Buttermilk:

  • ¼ cup Peeled & Raw Beetroot
  • ½ tsp Grated Ginger
  • ½ tsp Green Chilies
  • 2 cups Yogurt
  • 2 cups Chilled Water
  • ½ tsp Salt

For Tempering:

  • 1 tbsp Oil
  • 1 tsp Black Mustard Seeds
  • 10 Curry Leaves


Cook The Beetroot:

  • Add beetroot and ½ cup of water to a pan.
  • Cover the pan with a lid and cook on medium heat for 5 minutes.
  • Remove the pan from the heat and let the beetroot cool down to room temperature.
  • Drain the water.
  • Tip – Save the water from boiling the beetroot and use it while blending.
  • Add the cooled beetroot to a blender jar along with ¼ cup water, ginger, and green chilies, and blend to make a smooth paste.
  • Pass the beetroot mixture through a fine-mesh strainer. Press with a spoon to get the maximum pulp.

Make The Buttermilk:

  • Add yogurt to a large mixing bowl and whisk until smooth and creamy using a wire whisk.
  • Add water, salt, and pureed beetroot to the bowl and mix well.

Temper The Buttermilk:

  • Heat oil in a small pan over medium heat.
  • When the oil is hot, add mustard seeds and curry leaves and let them crackle for 3-4 seconds.
  • Pour the tempering over the buttermilk and stir well.
  • Serve beetroot buttermilk chilled. You can add a few ice cubes to the serving glasses.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating