Roasted Beetroot Buttermilk Recipe – Ginger & Chaat Masala Delight

Last Updated on 4 months by Neha Deshmukh

Roasted Beetroot Buttermilk Recipe – Ginger & Chaat Masala Delight

Hey everyone! If you’re looking for a refreshing and surprisingly delicious drink to beat the heat, you have to try this Roasted Beetroot Buttermilk. It’s a little different, a little unexpected, and totally addictive. I first stumbled upon this recipe while trying to find a way to use up a bunch of beautiful beetroots from the farmer’s market, and honestly, it’s become a summer staple ever since.

Why You’ll Love This Recipe

This isn’t your average buttermilk. Roasting the beetroots brings out a natural sweetness that balances perfectly with the tangy yogurt and the zing of ginger and green chili. Plus, the chaat masala and black salt add a unique, savory depth that you won’t find anywhere else. It’s cooling, flavorful, and packed with goodness – what’s not to love?

Ingredients

Here’s what you’ll need to make this vibrant drink:

• 2 small beetroots
• 1 cup yogurt (about 240ml)
• 2.25 cups water (about 530ml)
• Salt to taste
• ½ teaspoon black salt (kala namak) – more to taste
• ½ teaspoon chaat masala – more to taste
• 1 inch ginger, roughly chopped
• 1 green chili, roughly chopped (adjust to your spice preference!)
• 5-6 curry leaves
• 1 teaspoon oil
• ½ teaspoon mustard seeds
• Chopped cilantro, for garnish

Ingredient Notes

Let’s talk ingredients for a sec!

• Beetroots: I prefer using smaller beetroots as they tend to be sweeter. You can use golden beetroots too, if you want a milder flavor and a beautiful color.
• Yogurt: Full-fat yogurt gives the richest, creamiest texture, but you can absolutely use low-fat or Greek yogurt. If using Greek yogurt, you might need to add a little extra water to reach your desired consistency.
• Black Salt (Kala Namak): This is key! It has a distinctive sulfurous aroma that adds a wonderful savory note. Don’t skip it! You can find it at most Indian grocery stores or online.
• Chaat Masala: Another essential spice blend. It’s tangy, savory, and slightly fruity. Every brand is a little different, so adjust the amount to your liking.
• Buttermilk Consistency: In some regions of India, buttermilk is quite thin and watery, while in others it’s thicker and creamier. Feel free to adjust the amount of water to achieve your preferred consistency.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 425°F (220°C). Wash the beetroots and wrap them tightly in foil. Roast for 20-25 minutes, or until they’re tender when pierced with a fork.
2. Once cooled enough to handle, peel and cube the roasted beetroots.
3. While the beetroots are roasting, let’s get the buttermilk base ready. In a bowl, whisk the yogurt until it’s nice and smooth. Gradually add the water while whisking, until you reach a pourable consistency.
4. Now, add the salt, black salt, and chaat masala to the yogurt mixture. Give it a good stir and set it aside.
5. In a grinder, combine the roasted beetroot, ginger, green chili, and curry leaves. Grind into a smooth paste – don’t add any water!
6. Add the beetroot paste to the yogurt mixture and blend well.
7. For the best flavor, refrigerate the mixture for at least 1-2 hours. This allows all the flavors to meld together beautifully.
8. Before serving, strain the mixture through a fine-mesh sieve for an extra-smooth consistency. This step is optional, but I highly recommend it!
9. Finally, heat the oil in a small pan. Add the mustard seeds and let them pop. Pour this tempering over the buttermilk.
10. Garnish with chopped cilantro and serve chilled.

Expert Tips

• Don’t skip roasting the beetroots! It really brings out their sweetness.
• Taste as you go and adjust the seasoning to your liking. Everyone’s palate is different.
• If you don’t have time to roast the beetroots, you can boil them instead. But roasting definitely gives a better flavor.

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based alternative like coconut yogurt or almond yogurt. It will change the flavor slightly, but it’s still delicious!
• Spice Level: If you’re sensitive to heat, reduce the amount of green chili or remove the seeds before grinding. My friend, Priya, actually prefers to omit the chili altogether!
• Festival Adaptation: This buttermilk is incredibly refreshing during summer festivals like Holi or Baisakhi. It’s the perfect way to cool down after a day of celebrations.

Serving Suggestions

This Roasted Beetroot Buttermilk is fantastic on its own, but it also pairs well with:

• Spicy Indian snacks like samosas or pakoras
• A light lunch of dal and rice
• Grilled meats or vegetables

Storage Instructions

You can store leftover buttermilk in an airtight container in the refrigerator for up to 2 days. The color might fade slightly over time, but it will still taste great.

FAQs

Q: What is the best type of beetroot to use for this recipe?

A: Smaller beetroots are generally sweeter. You can use red or golden beetroots – golden beetroots will give you a milder flavor and a lighter color.

Q: Can I make this buttermilk ahead of time?

A: Absolutely! In fact, it’s even better if you let it sit in the fridge for a few hours to allow the flavors to develop.

Q: What are the health benefits of beetroot buttermilk?

A: Beetroot is packed with nutrients like folate, potassium, and antioxidants. Buttermilk is a good source of probiotics, which are beneficial for gut health.

Q: How can I adjust the consistency of the buttermilk?

A: Simply add more water to thin it out, or use thicker yogurt to make it creamier.

Q: What is black salt and why is it used in Indian cuisine?

A: Black salt, or kala namak, is a volcanic rock salt that has a distinctive sulfurous aroma. It’s used in Indian cuisine to add a savory, umami flavor to dishes. It’s also believed to have digestive benefits!

Enjoy! Let me know in the comments if you try this recipe and what you think. I’m always happy to hear from you.