Beet root Chaas / moru / buttermilk

Good Food magazine had done a feature on beet root.

One recipe was this beet root Chaas / moru.

Their recipe wanted the beet root to be baked till tender before mixing with the curd.

I did not cook my beet root as 1) beet root can be eaten raw 2) cooking beet root is time consuming 3) and anyway, we hardly use a spoonful of beetroot in this recipe.

(Confession: I 'presumed' we can use raw beet root the first time around. And the Chaas or moru tasted just fine. So this recipe stuck!)

Therefore following is my version of what was published.

Ingredients:

Thick Curd - 1 cup

Water - 3 cups

Salt

Lime juice - 1/2 a limes

Beetroot - 1 tbsp, grated or diced

Refined / sunflower oil - 1 tsp

Mustard - 1/2 tsp

Jeera - 1/2 tsp

Curry leaf - 1 sprig

Green chilli chopped - 1 tsp

Asafoetida powder - 1/2 tsp

Coriander leaf for garnish

Method:

Grind the beet root well. 

Add the curd and salt.

Run the mixer again.

Next add in the water and mix everything well.

Add the lime juice and taste.

Season as per your requirement.

Splutter the mustard and jeera.

Turn off flame and add the asafoetida powder. 

Mix in the green chilli and the torn curry leaf.

Cool for a minute and add to the beet root chaas.

Chill for an hour before serving.

Garnish with coriander leaf before serving.