Spiced Beetroot Buttermilk Recipe
A vegetarian South Indian Recipes recipe with beetroots - peeled and chopped, curd (dahi / yogurt), water. Ready in 25 min, serves 6.
Curated byAditi Iyer🇮🇳
Instructions
11 steps- 1
To Begin Making Spiced Beetroot Buttermilk first put the beetroot in a pressure cooker and half a cup of water and boil on medium heat for two whistles
water(2 cups) - 2
Let the pressure release naturally and let the beetroot cool
- 3
Once the beetroot is cooled blend it in a blender along with ginger, green chilies and 1 sprig of curry leaves
inch ginger - chopped(1)green chilli(2)sprig curry leaves(2) - 4
Strain the pureed beetroot mixture through a strainer into a bowl
- 5
In another big bowl whisk the curd and then add salt, chaat masala, pureed beetroot and water
curd (dahi / yogurt)(2 cups)water(2 cups)chaat masala powder(1/4 teaspoon)salt - to taste - 6
Heat oil in a tadka pan over medium heat; add mustard seeds and curry leaves and allow it to crackle
mustard seeds(1/2 teaspoon)sprig curry leaves(2) - 7
Once it crackles, turn off heat
- 8
Spoon seasoning to the prepared Beetroot buttermilk and mix
- 9
Check the taste and adjust the salt and seasonings accordingly
salt - to taste - 10
Once done, you can serve the beetroot buttermilk immediately or refrigerate it for a few hours and serve chilled
- 11
Serve chilled spiced Beetroot Recipe with a South Indian of Thakkali Vengaya Sambar, Steamed Rice and Pavakkai Poriyal or a North indian meal of Aromatic Vegetable Pulao, Tandoori Paneer Tikka Masala Recipe, Phulka and Jain Style Paneer Makhani Recipe and make a wholesome indian lunch or dinner
chaat masala powder(1/4 teaspoon)
Rate this recipe
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Spiced Beetroot Buttermilk Recipe
A vegetarian South Indian Recipes recipe with beetroots - peeled and chopped, curd (dahi / yogurt), water. Ready in 25 min, serves 6.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
11 steps- 1
To Begin Making Spiced Beetroot Buttermilk first put the beetroot in a pressure cooker and half a cup of water and boil on medium heat for two whistles
water(2 cups) - 2
Let the pressure release naturally and let the beetroot cool
- 3
Once the beetroot is cooled blend it in a blender along with ginger, green chilies and 1 sprig of curry leaves
inch ginger - chopped(1)green chilli(2)sprig curry leaves(2) - 4
Strain the pureed beetroot mixture through a strainer into a bowl
- 5
In another big bowl whisk the curd and then add salt, chaat masala, pureed beetroot and water
curd (dahi / yogurt)(2 cups)water(2 cups)chaat masala powder(1/4 teaspoon)salt - to taste - 6
Heat oil in a tadka pan over medium heat; add mustard seeds and curry leaves and allow it to crackle
mustard seeds(1/2 teaspoon)sprig curry leaves(2) - 7
Once it crackles, turn off heat
- 8
Spoon seasoning to the prepared Beetroot buttermilk and mix
- 9
Check the taste and adjust the salt and seasonings accordingly
salt - to taste - 10
Once done, you can serve the beetroot buttermilk immediately or refrigerate it for a few hours and serve chilled
- 11
Serve chilled spiced Beetroot Recipe with a South Indian of Thakkali Vengaya Sambar, Steamed Rice and Pavakkai Poriyal or a North indian meal of Aromatic Vegetable Pulao, Tandoori Paneer Tikka Masala Recipe, Phulka and Jain Style Paneer Makhani Recipe and make a wholesome indian lunch or dinner
chaat masala powder(1/4 teaspoon)
Rate this recipe
