Beetroot chaas recipe / Chukandar chaas recipe

Beetroot chaas recipe – A great summer cooler and its healthy with the addition of beetroot.Beetroot chaas is also called as chukandar chaas.Beetroot chaas is  just a blend of yogurt with beets and spices

Beetroot chaas is a refreshing,healthy and tasty drink for summer.Chukandar in hindi means ‘beets‘ and chaas is a yogurt based drink or to make it simple its buttermilk.The drink has a very mild sweetness which comes naturally from beets which I loved the most.

Beetroot is a vegetable that has immense health benefits which most of us are not aware of.I love beets especially for its vibrant color.During my childhood days amma used to ask me to mix beets with curd rice and I was always fascinated seeing the baby pink color and would finish my share fully.

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5 from 1 vote

Beetroot chaas recipe

Beetroot chaas or also called as chukandar chaas is a great summer cooler with the addition of beets.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Drinks

Cuisine: Indian

Servings: 1

Author: Sharmilee J

Ingredients

• 1 cup thick chilled curd
• 1/4th of a small beetroot (1/4 cup roughly chopped)
• 5 nos mint leaves
• a tiny piece of ginger
• 1/2 tsp jeera
• a pinch of roasted jeera powder
• a tiny pinch of black salt
• 1/2 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.

Notes

• You can even do a tempering with oil, mustard seeds jeera.In that case you can skip jeera while grinding.
• Use nice thick chilled curd for a creamy chaas.

Steps to make beetroot chaas:

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.
   

Serve chilled.

Chilled creamy beetroot chaas ready to serve…hmm yummmy!

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