Spiced Beetroot Buttermilk Recipe

Step 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

Step 2: Let the pressure release naturally and let the beetroot cool

Step 3: Once the beetroot is cooled blend it in a blender along with ginger, green chilies and 1 sprig of curry leaves

Step 4: Strain the pureed beetroot mixture through a strainer into a bowl

Step 5: In another big bowl whisk the curd and then add salt, chaat masala, pureed beetroot and water

Step 6: Heat oil in a tadka pan over medium heat; add mustard seeds and curry leaves and allow it to crackle

Step 7: Once it crackles, turn off heat

Step 8: Spoon seasoning to the prepared Beetroot buttermilk and mix

Step 9: Check the taste and adjust the salt and seasonings accordingly

Step 10: Once done, you can serve the beetroot buttermilk immediately or refrigerate it for a few hours and serve chilled

Step 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