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Bright pink beetroot buttermilk served in a glass with coriander garnish – a healthy Indian summer drink
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Beetroot buttermilk Recipe | How to make Spiced Chukandar Buttermilk

A refreshing, naturally pink summer drink made with beetroot and spiced buttermilk. Perfect for digestion and cooling the body.
Course beverages &drinks, Healthy Drinks, Side Dish, summer drinks
Cuisine Indian
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Calories 60kcal
Author Spicy Veg Recipes

Equipment

  • 1 Blender / Mixer To blend the beetroot
  • 1 Strainer (Optional) To strain the puree
  • Mixing Bowl For combining all ingredients

Ingredients

  • 1 small Beetroot boiled, Peeled and roughly chopped
  • 2 cups Curd Yogurt Preferably chilled
  • 2 cups Water Cold water for buttermilk consistency
  • 1/2 tsp Roasted cumin powder For flavor
  • 1/2 tsp Black salt Or regular salt to taste
  • 1 tsp Lemon juice Optional for a tangy twist
  • 1 tbsp mint leaves Chopped for garnish
  • 1 piece Green chili Optional for spice (finely chopped)

Instructions

  • In a blender, add chopped beetroot and ½ cup of water. Blend to a smooth puree.
  • al): Strain the puree if you prefer a smoother texture.
  • In a large bowl, whisk curd until smooth. Add the remaining water and beat well to make buttermilk.
  • Mix in beetroot puree, roasted cumin powder, black salt, and lemon juice.
  • Add more water if needed. Mix everything well.
  • Pour into glasses. Garnish with chopped coriander and green chili (if using). Serve chilled.

Notes

  • You can skip the green chilli for a milder version.
  • For a vegan option, use plant-based yoghurt.
  • This drink is great after spicy meals or during hot afternoons.