Beetroot Chaas is a refreshing drink made by blending cooked beets with yogurt / curd. It looks very colourful and attractive. This drink is mildly sweet from beetroot and slightly tangy from curd. It is usually prepared during summer as a cooling beverage.
The taste is soothing and light but still flavorful because of mint, ginger and cumin seeds. It cools the body in a natural way and feels much better than packed carbonated drinks. You can make this when you want something different from regular buttermilk. It feels healthy and filling at the same time.
Jump to:
About Beetroot Chaas
Beetroot Chaas is a simple twist to the traditional chaas. Instead of plain spiced buttermilk, this drink has cooked beetroot puree mixed with curd to give color and natural sweetness. The deep pink shade makes the drink look very appealing. It is a good way to include beetroot in diet.
The texture is creamy and smooth if blended correctly. Cooked beetroot gives slight earthy taste which blends nicely with tangy curd. Mint leaves add freshness while ginger gives mild warmth in background. Jeera gives that typical chaas flavor which we all like. This goes well with lunch or as mid day summer drink.
There are small variations you can try. Some people add green chilli for little spice. You can also do a tempering with mustard and jeera in oil and pour on top. In that case no need to grind jeera. Each method gives slightly different taste but base remains same. Even kids enjoy the pink color and drink without any complaints.
I usually prepare this for afternoon meal during hot days. It feels very cooling and refreshing after lunch.
Beetroot Chaas Ingredients
- Beetroot - Choose firm fresh beetroot, cook and puree it.
- Curd - Use thick curd either homemade or store bought.
- Ginger - I have used fresh ginger for strong spicy flavor and warmth, choose fresh and firm ginger for best results.
- Cumin seeds - It adds earthy flavor to the drink.
- Mint - adds freshness to the drink.
- Black salt - gives a punch and adds taste.
Similar Recipes
How to make Beetroot Chaas Step by Step
1.Peel the skin from beets, chop it roughly. Take it in a sauce pan and add water. Cook until beets turn soft, no need to become mushy. If you prick with knife it should easily run inside. Set aside and cool down completely.
2.Take it in a blender along with the cooked water, add mint leaves,ginger and jeera. Blend it well until its semi smooth.
3.Take curd in a mixing bowl. Strain beets puree, press it well with a spoon so that the juice is extracted well.
4.Mix it with a spoon.Add black salt. Use a blender to blend once.
Chilled creamy beetroot chaas ready to serve, yummmy!
Expert Tips
- Cooking beets - I usually cook until knife goes inside easily. Do not overcook beets to mushy stage.
- Chilled Curd - Thick curd gives creamy chaas. If curd is sour too much, taste may change.
- Straining - I just strain beetroot puree well to remove fiber. It gives smoother and nicer drink.
- Adjust water- Add water little by little while blending. Too much water makes it very thin.
- Serve immediately - I prefer serving fresh after blending. Keeping too long may slightly change color.
Serving and Storage
Serve Beetroot Chaas chilled in a tall glass with sprinkle of roasted jeera powder on top. This goes well with lunch or as mid day summer drink. Store leftover in refrigerator and consume within one day. Stir well before serving again as it may settle little at bottom.
FAQS
1.Can I skip mint leaves?
Yes you can skip if not available but adds fresh and cooling flavor.
2.Can I use raw beetroot?
No, it is better to cook beetroot for smooth blending, because raw beetroot may taste bland.
3.Can I make it in advance?
You can prepare and refrigerate for few hours. Mix well before serving.
4.Is it sweet or salty?
It has mild natural sweetness from beetroot and slight saltiness from black salt. You can adjust both as per taste.
5.Can I add tempering on top?
Yes you can do tempering with oil, mustard and jeera. In that case you can skip jeera while grinding.
If you have any more questions about this Beetroot Chaas Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Beetroot Chaas Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Beetroot Chaas Recipe | Chukandar Chaas Recipe
Ingredients
- 1 cup curd thick & chilled
- ¼th of a small beetroot ~¼ cup roughly chopped
- 5 nos mint leaves
- 1 tiny piece ginger
- ½ teaspoon jeera
- 1 pinch of roasted jeera powder
- 1 tiny pinch black salt
- ½ cup water
Instructions
- Peel the skin from beets, chop it roughly. Take it in a sauce pan and add water. Cook until beets turn soft, no need to become mushy. If you prick with knife it should easily run inside. Set aside and cool down completely.
- Take it in a blender along with the cooked water, add mint leaves, ginger and jeera. Blend it well until its semi smooth.
- Take curd in a mixing bowl. Strain beets puree, press it well with a spoon so that the juice is extracted well.
- Mix it with a spoon. Add black salt .Use a blender to blend once.
- Pour in serving glass and serve with a sprinkle of jeera powder. Enjoy Beetroot Chaas!
Notes
- Cooking beets - I usually cook until knife goes inside easily. Do not overcook beets to mushy stage.
- Chilled Curd - Thick curd gives creamy chaas. If curd is sour too much, taste may change.
- Straining - I just strain beetroot puree well to remove fiber. It gives smoother and nicer drink.
- Adjust water- Add water little by little while blending. Too much water makes it very thin.
- Serve immediately - I prefer serving fresh after blending. Keeping too long may slightly change color.
CP
Excellent photography.....
Indu
I love ur blog sharmi