Beetroot Buttermilk
Today I am sharing the recipe for Beetroot Buttermilk. Chukandar chaas is a healthy and refreshing Indian beverage. chukandar chaas is a variation of Spicy Buttermilk, and it is a cooling Indian drink for hot summers made with beetroot and yoghurt. Beetroot Chaas (Beetroot Buttermilk, Chukandar Chaas) is prepared using beetroot, yoghurt, and spices. You can prepare it any and enjoy it. This nutritious and cooling summer cooler is the perfect sip for hot summer days (vegetarian, gluten-free).
Spiced Beetroot Chaas is a refreshing and cooling recipe. If you are bored with regular chaas or buttermilk, it’s the perfect time to give a healthy twist to buttermilk this Summer. This is not only different but also healthy too.
What is Beetroot Chaas (Beetroot Buttermilk)
Chukander Chaas (Beetroot Buttermilk, beetroot Chaas) is a healthy twist to our regular spiced buttermilk. Beetroot adds a mild sweetness and vibrant pink colour.
Beetroot Buttermilk Health Benefits
Improves Immunity and stamina: Buttermilk is also a rich source of vitamin B12 which bolsters your immunity. Beetroot is a natural detoxer and supports liver health, as “betaine” prevents excess fatty deposits in the liver. It contains vitamins and minerals, including calcium, iron, magnesium, zinc, selenium, folate, potassium, and vitamin C. Vitamin C is an incredible antioxidant that helps boost the immune system and increases iron absorption and wound healing. It’s also great for skin health. Vitamin C & Zinc boosts the immune system during cold/flu season.
Lowers blood pressure: Chukandar or beetroot helps in increasing blood flow and beet can lower blood pressure. The nitrates in the juice “relax” blood vessels and improve blood flow for improved heart health. Nitrates also increase exercise stamina/levels and boost physical performance.
Beets contain betalains (which give them their colour) and are antioxidants with anti-cancerous properties.
How to make Beetroot Chass(Buttermilk)
Ingredients for Chukander Chass
Here’s what you’ll need to make this Chukander Chass:
Yoghurt – Whenever you’re making Lassi or Buttermilk, make sure to use chilled yoghurt/dahi. You can use homemade or store-bought dairy or dairy-free plain yoghurt (dahi, curd) to make the chaas.
Beetroot: You can use cooked or raw beetroots per your taste. You can steam, roast or pressure cook. Detailed instructions are mentioned below in the recipe card.
Roasted cumin powder: For roasted cumin powder, dry roast the cumin seeds when they get a nice golden brown colour. Let them cool down, and using a spice grinder or mortar and pestle grind them into a powder.
Black salt: It adds a nice flavour to the Chaas or Buttermilk.
Other Spices(optional): You can add some finely chopped green chilli, ginger and chat masala per taste.
Adjust the green chillies as per your taste.
Water and salt– We also require chilled water and salt to make Chukander buttermilk.
Tempering: Tempering is an optional step but adds a great flavour. To temper the chaas, you will need vegetable oil, mustard seeds, and curry leaves.
See quantities and complete instructions in the recipe card.
Method
How to cook beetroot
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,”
- Mix all the ingredients together in the blender Mix well till it is creamy. Sieve the drink and serve.
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Suggestions:
- Serve chilled beetroot chaas on the side with your meals, especially during summer.
- You can even do a tempering with oil, mustard seeds jeera. In that case, you can skip jeera while grinding.
- Use nice thick chilled curd for creamy chaas.
- Roasted cumin powder can be added to the last serving.
- You can also add a few mint leaves or coriander leaves while grinding.
Storage: Beetroot chaas taste the best when served fresh! It will last in the fridge for 2 days when stored in an airtight container.
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.
FAQs Related To Beetroot Chaas
Yes, if you like to make chaas using raw beetroot then peel the skin and grate it using a box grater, add to the yoghurt with the rest ingredients.
Beetroot chaas taste the best when served fresh! It will last in the fridge for 2 days when stored in an airtight container. 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.For more recipes from this blog you might like please check:
Do you love this recipe? If you liked this recipe, please leave a comment and a rating. This helps us grow and each other food lovers like you.
Beetroot Buttermilk | Chukandar Chaas|
Materials
- 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
Add water, curd, salt and spices according to your taste and requirements into the prepared puree, your chukandar chaas is ready.
Enjoy!
healthy and refreshing drink…
Thanks dear Manjula 🙂