Chukandar Chaas or Beetroot Chaas is a delicious, refreshing and healthy beverage for summers. Here is how to make this summer cooler.
Chukandar Chaas is a colourful and delicious variation of buttermilk that we drink every day. Chaas is a family favourite and even the kiddo gulps a few glasses without complaining. Made with some very basic ingredients, it’s a very good body cooler and has all the goodness of curd in it.
Suddenly, one day, I got determined to make the regular Spiced Buttermilk more nutritive by adding some beetroot to it and the result was even more delicious and obviously healthy! Beetroot also lends a beautiful colour to this drink which surely attracts all the kids to taste it!
Moreover, the tadka of mustard seeds and curry leaves gives a very distinctive flavor to the Chaas, my relatives totally loved its flavor and its colour. I like to drink my Chaas chilled so apart from chilling it for a few hours in the refrigerator, I also add a few ice cubes in it. You could add ice cubes only if you feel like adding them, that is completely optional!
Chukandar Chaas is surely going to make your summer more refreshing as this drink has the goodness of both beetroot and curd.Chukandar or beetroot helps in increasing the blood flow and it even lowers the blood pressure. Buttermilk, on the other hand, clears stomach and aids in smooth digestion. Also, buttermilk is a rich source of vitamin B12 which bolsters your immunity.
As I told you, Chukandar Chaas absolutely needs to be on your summer menu of coolers. Hence, scribble down its recipe and serve it chilled with breakfast, lunch or dinner!
Chukandar Chaas Recipe
Chukandar Chaas or Beetroot chaas is a delicious, refreshing and healthy beverage for summers. Here is how to make this summer cooler.
- 2 cups Yogurt
- 2 cups water
- 1/2 tsp Salt
- 1/4 cup Beetroot Peeled and cubed
- 1/2 tsp ginger Grated
- 1/2 tsp Green Chilli Chopped
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 10-12 Curry Leaves
Add beetroot and 1/2 cup of water in a pan.
Boil for 5 minutes.
Remove the pan from heat and let the beetroot cool.
Blend in a blender along with the water, ginger and green chilli to make a smooth paste.
Strain the pureed beetroot through a strainer.
Whisk the curd in a big vessel.
Add water, salt and pureed beetroot.
Heat oil in a pan.
When the oil is hot, add mustard seeds and curry leaves.
Pour the tempering in the chaas.
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