- ½ Cup Beetroot peeled and cut into small half inch pieces
- 1 Cup Water
- 1 ½ Cup Curd
- ½ Cup Water
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Roasted Cumin Powder
- ½ Teaspoon Salt
- ¼ Teaspoon Black Salt
Add beetroot and 1 cup of water to a pot and bring to a boil on high heat. Reduce the heat to a medium and boil till the beetroot is soft and tender, about 5 - 7 minutes.
Remove the beetroot and allow it to cool. Do not throw away the water. Once cooled down, blend the beetroot into a puree along with 2 - 3 tablespoons of reserved water. If necessary, you can add more water for a thinner consistency.
Add curd, water, red chilli powder, roasted cumin powder, salt and black salt to the blender as well along with the beetroot puree. Blend on high to combine, continue until frothy.
This results in a slightly thick chaas, you can add more water and adjust the consistency to your liking. Chill in the fridge and serve cold.
Calories: 115kcal | Carbohydrates: 10g | Protein: 16g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 982mg | Potassium: 386mg | Fiber: 2g | Sugar: 7g | Vitamin A: 345IU | Vitamin C: 2mg | Calcium: 203mg | Iron: 2mg