Beetroot Buttermilk | Beetroot Lassi

Temperature soaring by the day, calls for a soothing chilled buttermilk. I had a small beetroot sitting in the refrigerator after going through a couple of photo shoots for other beetroot based dishes over the last couple of days… Finally found its place in this pretty pink beetroot buttermilk.

It has a subtle hint of green chillies, roasted cumin seeds, black peppercorns, black salt and coriander leaves just like my mom used to make during the hot summer months of Tamilnadu. The mere sight of this drink makes me nostalgic… want to hug mommy right now!

If you ever wonder how buttermilk (chaas) and lassi are different… Buttermilk is salty with addition of occasional spices for a savoury version whereas lassi most often has sugar with the occasional addition of fresh/ dry fruits for variations.

Sharing Beetroot Buttermilk Recipe below. If you are looking for more buttermilk/ lassi options to make through the summer, here are a few more options:

  1. Dry Fruits Lassi
  2. Mango Lassi
  3. Pista Lassi

Beetroot Buttermilk Recipe

Serves 3
1 Cup = 240 ml

Ingredients:

  • Curd – 1 cup
  • Watery part of the curd – 1 cup
  • Water – 1 cup
  • Beetroot – 1, small, 75 gm approx.
  • Green chillies – 3, slit
  • Coriander leaves – 8 to 9 sprigs
  • Black salt – 3/4 tsp (substitute – regular salt)
  • Roasted cumin powder – 3/4 tsp
  • Black peppercorns – 9 to 10, crushed

Instructions:

1) Rinse, peel and grate the beetroot. Slit the green chillies. Roughly chop the stalks of coriander leaves. Keep aside.

2) In a mixer jar, blend together : thick curd, whey (watery part of the curd) and water for a couple of minutes until it becomes a homogenous mixture. Transfer to a mixing bowl or container.

3) Add all the ingredients to the plain buttermilk.

4) Give it a good mix. Cover and let it rest in the refrigerator for about 30 minutes ago that all the flavours are soaked in by the plain buttermilk.

5) This is what it will look like after resting when the flavours and beetroot pigment is soaked into the plain buttermilk.

6) Strain the buttermilk using a soup strainer. Gently press with a spoon to get the most of the buttermilk from the leftover beetroot, etc.

7) Now the beetroot buttermilk is ready.

8) Serve it chilled as is garnished with a sprig of mint/coriander or if you like the crunch of seasoning in your buttermilk – heat a teaspoonful of oil. Add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, a pinch of asafoetida and 3-4 curry leaves. Allow the seeds to crackle. Add the seasoning to the buttermilk just before serving. Enjoy!

If you happen to try this Beetroot Buttermilk Recipe; leave a comment, let me know how it turned out. Use in your Instagram posts – #theredplatechroniclesbymeenadanti and tag @theredplatechronicles I would love to see your creation of my recipe/variation of it. To see more of my work, follow me on

Have a great day!
Love
M❤️

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