Beetroot Buttermilk Recipe Beetroot Buttermilk Recipe

Beetroot buttermilk is a refreshing drink made by mixing cooked beetroot with curd/curd. It looks very colorful and attractive. This drink is slightly sweet from beetroot and slightly spicy from curd. It is usually prepared as a cold drink during summers.

The taste is soothing and mild but still delicious because of the mint, ginger and cumin. It cools the body in a natural way and tastes much better than packed carbonated drinks. When you need something different from regular buttermilk you can make this. It makes one feel healthy and satiated at the same time.

About Beetroot Buttermilk

Beetroot buttermilk is a simple twist on traditional buttermilk. Instead of plain spiced buttermilk, this drink has beetroot puree cooked with curd to add color and natural sweetness. The deep pink color makes the drink very attractive. This is a good way to include beetroot in the diet.

If mixed correctly the texture is creamy and smooth. Cooked beetroot gives a mild earthy flavor which goes well with the tangy curd. The mint leaves add freshness while the ginger adds a slight warmth in the background. Cumin gives that distinctive flavor to buttermilk that we all love. It tastes good with lunch or as an afternoon summer drink.

There are small changes you can try. Some people add green chillies for some spice. You can also add mustard and cumin seeds to the oil and pour it on top. In such a situation, there is no need to grind cumin. Each method gives a slightly different flavor but the base remains the same. Even children enjoy and drink the pink color without any complaints.

I usually prepare it for lunch during hot days. It feels very cool and refreshing after lunch.

Beetroot Buttermilk Ingredients

• Beetroot – Select firm fresh beets, cook and puree.
• Curd – Use homemade or store bought thick curd.
• Ginger – I used fresh ginger for the strong spicy flavor and heat, choose fresh and firm ginger for best results.
• Cumin -It adds an earthy flavor to the drink.
• peppermint – Adds freshness to drinks.
• Black Salt – Provides strength and enhances taste.

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How to make Beetroot Buttermilk step by step

1. Peel the beetroot, chop it coarsely. Take it in a saucepan and add water. Cook until the beets are soft, they do not need to be mushy. It should go in easily if you prick with a knife. Set aside and cool completely.

2. Put it in a blender along with the cooked water, add mint leaves, ginger and cumin seeds. Blend it well until it becomes semi-smooth.

3.Take curd in a mixing bowl. Filter the beetroot puree, press it well with a spoon so that the juice comes out properly.

4.Mix it with a spoon. Add black salt. Use a blender to blend once.

Cold Creamy Beetroot Buttermilk is ready to serve, delicious!

Expert Tips

• cooking beetroot – I usually cook until a knife goes in easily. Do not overcook the beetroot so that it becomes mushy.
• cold yogurt – Thick curd gives creamy buttermilk. If the curd is too sour then the taste may change.
• Tension – I strain the beetroot puree well to remove the fibre. It gives smooth and nice drink.
• adjust water– Add water little by little while blending. Too much water makes it too thin.
• serve immediately – I prefer to serve fresh after mixing. The color may change slightly if kept for too long.

serving and storage

Cool the beetroot buttermilk in a tall glass and serve by sprinkling roasted cumin powder on top. It tastes good with lunch or as an afternoon summer drink. Keep leftovers in the refrigerator and consume within a day. Stir well before serving again, as it may settle a bit at the bottom.

general questions and answers

1.Can I skip the mint leaves?

Yes, you can skip if not available but adds refreshing and cool taste.

2.Can I use raw beetroot?

No, it is better to cook the beetroot for smooth blending, as raw beetroot may taste bland.

3.Can I make it in advance?

You can prepare it and keep it in the refrigerator for a few hours. Mix well before serving.

4.Is it sweet or salty?

It has mild natural sweetness due to beetroot and mild saltiness due to black salt. You can adjust both as per taste.

5.Can I add tadka on top?

Yes, you can apply tadka with oil, mustard and cumin. In that case you can leave cumin seeds while grinding.

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