Beetroot Chaas (Beetroot Buttermilk, Chukandar Chaas) is a refreshing Indian beverage made using fresh beetroot, yogurt, and spices. This nutritious and cooling summer cooler is perfect to sip on hot summer days (vegetarian, gluten-free).
Here are some more Indian summer drinks that you may like – Thandai, Aam Panna, Shikanji, Kokum Juice, Masala Soda, Lassi, Sambaram, Masala Chaas, Fuljar Soda, Rose Lassi, Sattu Drink, Kulukki, and Kesar Chandan Sharbat.
About Beetroot Chaas (Beetroot Buttermilk)
Beetroot Chaas (Beetroot Buttermilk, Chukandar Chaas) is your regular spiced buttermilk with a healthy twist of beetroot. Beetroot adds a mild sweetness, earthy flavor, and vibrant pink hue to this drink making it very interesting.
It is a refreshing summer cooler, that will definitely give you instant relief from the scorching heat.
This recipe is vegetarian and gluten-free and can be easily doubled or tripled.
Beetroot Buttermilk Benefits
Chukandar or beetroot helps in increasing blood flow and even lowers blood pressure.
Buttermilk, on the other hand, clears the stomach and aids in smooth digestion.
Buttermilk is also a rich source of vitamin B12 which bolsters your immunity.
Beetroot is also rich in Vitamin C, which lowers blood pressure and improves stamina. It is also a great ingredient to include in your weight loss diet.
Beetroot also helps in maintaining water balance in your body.
Yogurt – Use plain yogurt (dahi, curd) to make the chaas.
Beetroot adds beautiful pink color and an earthy-sweet flavor to the buttermilk.
Others – You will also need water, green chilies, ginger, and salt.
Adjust the green chilies as per your taste.
Tempering – Tempering is optional, but adds a great flavor. To temper the chaas, you will need vegetable oil, mustard seeds, and curry leaves.
Serve chilled beetroot chaas on the side with your everyday meals, especially in summer.
It also makes for a healthy snack in between meals or whenever hunger strikes.
Beetroot chaas taste the best when served fresh! It will last in the fridge for 2-3 days when stored in a covered container.
You can give it a fresh tadka (tempering) while serving. Stir it well before serving.
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Beetroot Chaas Recipe (Beetroot Buttermilk, Chukandar Chaas)
For The Chaas
- ¼ cup peeled and cubed raw beetroot
- ½ teaspoon grated ginger
- ½ teaspoon finely chopped green chilies
- 2 cups chilled plain yogurt (dahi, curd)
- 2 cups chilled water
- ½ teaspoon salt (or to taste)
- 1 tablespoon vegetable oil
- 1 teaspoon black mustard seeds
- 10-12 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 Chaas
- 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 Chaas
- 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 chaas and stir well.
- Serve beetroot chaas chilled. You can add a few ice cubes to the serving glasses.