5 from 1 vote
Beetroot chaas recipe
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

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

Course: Drinks
Cuisine: Indian
Servings: 1
Author: Sharmilee J
  • 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
  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.Pour in serving glass and serve with a sprinkle of jeera powder.

Recipe Notes