Spiced Beetroot Buttermilk

3 standard portions

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Ingredients

• 1 cup yogurt
• 2.25 cups water
• ½ teaspoon black salt (kala namak)
• ¼ teaspoon chat masala
• salt (to taste)
• 2 beetroots (½ cup cubed, from 2 small beets)
• ½ inch ginger (chopped)
• 1 green chili [or add more to taste]
• 5-6 curry leaves
• ½ teaspoon oil
• ¼ teaspoon mustard seeds

Method

1. First and foremost, roast the beetroot. This step is optional but I love roasted beets so I did it. Preheat oven to 425 F degrees. Wash and pat dry beets and wrap in aluminium foil. Place on baking tray and put it in the oven for around 20-25 minutes. They are done when you easily able to insert a knife inside. Once they cool down, peel and cut into cubes and set aside.
2. Take yogurt in a large bowl and whisk till smooth.
3. Add water to it and whisk till well combined. Add salt, black salt and chat masala. Set aside.
4. In a food processor, add chopped beetroot, ginger, curry leaves and green chili.
5. Grind everything together, without adding any water.
6. Transfer this mixture to the yogurt-water mix and mix till well combined. Do not strain this mixture right away.
7. Cover the bowl and put in the refrigerator for 1-2 hours, this gives time for all the flavors to mix well together.
8. After 2 hours, strain the mixture to get smooth buttermilk.
9. In a pan heat little oil, once hot add mustard seeds and let them top. Transfer seasoning to the prepared buttermilk and mix.
10. Garnish with cilantro and serve chilled.