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Tadkewala Beetroot Chaas
| Main ingredients | Beetroots, Yogurt, Ghee, Cumin seeds, Ginger, Green chillies, Black salt, Chaat masala, Fresh mint leaves, Fresh coriander leaves, Ice cubes |
| Cuisine | Indian |
| Course | Beverage |
| Prep time | 15-20 minutes |
| Cook time | 0-5 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 medium beetroots, boiled, peeled and roughly chopped
- 1½ cups chilled yogurt
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- ½ inch ginger, chopped
- 2 green chillies, chopped
- Black salt to taste
- Salt to taste
- ½ teaspoon chaat masala
- 10-15 fresh mint leaves + for garnish
- 1½ tablespoons chopped fresh coriander leaves
- Ice cubes as required
Method
- Transfer the beetroots into a blender jar, add ½ cup yogurt and grind to fine paste.
- Transfer into a bowl, add remaining yogurt and whisk well. Add 3 cups chilled water and whisk well.
- For tempering, heat ghee in a small pan, add cumin seeds and once they start to change colour, add ginger and green chillies and sauté for 30 seconds.
- Add this tempering to the chaas and mix well. Add black salt, salt and chaat masala and mix well.
- Add mint leaves and coriander leaves and mix well.
- Place ice cubes in individual glasses and pour the chaas over them. Serve chilled garnished with mint leaves.
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