Wash, peel and cook the beetroot until soft. Let it cool completely.
Blend the cooked beetroot with mint leaves, ginger and green chillies and then strain to get a smooth puree.
Whisk curd with water, jeera powder and salt to create a flavourful buttermilk.
Add the beetroot puree to the buttermilk. Taste and adjust the salt and spices as needed.
Add a tadka of mustard seeds and curry leaves, if desired. Serve chilled with ice or refrigerate.
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