To Begin Making Spiced Beetroot Buttermilk first put the beetroot in a pressure cooker and half a cup of water and boil on medium heat for two whistles. Let the pressure release naturally and let the beetroot cool.

Once the beetroot is cooled blend it in a blender along with ginger, green chilies and 1 sprig of curry leaves. Strain the pureed beetroot mixture through a strainer into a bowl. 

In another big bowl whisk the curd and then add salt, chaat masala, pureed beetroot and water.

Heat oil in a tadka pan over medium heat; add mustard seeds and curry leaves and allow it to crackle. Once it crackles, turn off heat. Spoon seasoning to the prepared Beetroot buttermilk and mix.

Check the taste and adjust the salt and seasonings accordingly. Once done, you can serve the beetroot buttermilk immediately or refrigerate it for a few hours and serve chilled. 

Serve chilled spiced Beetroot Recipe with a South Indian of  Thakkali Vengaya Sambar, Steamed Rice and Pavakkai Poriyal or a North indian meal of Aromatic Vegetable Pulao, Tandoori Paneer Tikka Masala Recipe, Phulka and Jain Style Paneer Makhani Recipe and make a wholesome indian lunch or dinner.