Beetroot Chaas Recipe (Beetroot Buttermilk, Chukandar Chaas)
Servings: 4 people
Calories: 114kcal
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.
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Ingredients
For The Chaas
- ¼ cup peeled and cubed beetroot
- ½ teaspoon grated ginger
- ½ teaspoon finely chopped green chilies
- 2 cups chilled plain yogurt
- 2 cups chilled water
- ½ teaspoon salt or to taste
For Tempering
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 10-12 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 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.
Notes
Tempering is optional however highly recommended.
Nutrition
Calories: 114kcal | Carbohydrates: 7g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 364mg | Potassium: 218mg | Fiber: 1g | Sugar: 6g | Vitamin A: 216IU | Vitamin C: 51mg | Calcium: 162mg | Iron: 1mg