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Beetroot Buttermilk Recipe
Print Recipe
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
COOLING TIME
10
minutes
mins
Total Time
25
minutes
mins
Cuisine
Pakistani
Servings
4
Calories
114
kcal
Ingredients
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
Instructions
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.