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chukandar chaas
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Beetroot Buttermilk | Chukandar Chaas|

Main Ingredients: Yogurt and beetroot Level of cooking: easy
Course beverages &drinks
Cuisine Indian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 102kcal
Author Swati Paathak

Ingredients

  • 1 cup Yoghurt/dahi chilled
  • 1 cups Water Chilled
  • 1/4 cup Beetroot, boiled, steamed, roasted or raw as per taste grated
  • 1/2 teaspoon Ginger grated/chopped
  • 1 Green chilli chopped optional
  • 1/2 teaspoon Cumin powder Roasted
  • 1/2 Black salt or to taste
  • fresh mint leaves.
  • salt to taste

Instructions

Cook The Beetroot(optional)

  • There are different ways of cooking beetroot. Choose anyone.
    Instant pot (pressure cooker): add about an inch of water in the liner, and place the rack and beet on top. Cook on manual, high pressure for 15 minutes. Once cool to the touch, peel and dice or grate.
    Boiling: Place the beet in a saucepan and add enough water so that the beet is submerged in the water. Once the water comes to a boil, let it simmer for 20-30 minutes (depending on the size of the beet small-large).
    Oven roasting: Coat the beetroot skin with oil and wrap it in foil. Roast in the preheated oven for 40-60 minutes at 400°F (200°C).
    steam: Place whole beets in a steamer basket above about 2 inches of water. Bring the water to a boil over high heat and cover. Once the water is boiling, reduce the heat until the water comes to a simmer. "Steam small and medium beets for 30 minutes and large beets for about 40 minutes until you can pierce the beet to the middle with a knife or skewer,"

Beetroot Pulp

  • Add the cooled Chukander/beetroot to a blender jar with ¼ cup water, ginger, and chillies, 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.
  • Mix all the ingredients together in the blender Mix well till it is creamy.
  • Sieve the drink and serve.

Make The Chaas

  • Add curd/dahi 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.

Notes

 
Storage Solution: You can make a beetroot puree in advance and store it in an airtight container in the refrigerator. Use as and when required.
Add water, curd, salt and spices according to your taste and requirements into the prepared puree, your chukandar chaas is ready.