Beetroot, Lassi

Beetroot Lassi


Beetroot Lassi

Beetroot – 2, boiled, peeled
Curd – 4 cups
Water – 3 litres
Oil – 4 tsp
Mustard Seeds – 2 tsp
Ginger – 2 tsp, finely chopped
Curry Leaves – handful, chopped
Green Chillies – 3 to 4, chopped
Salt as per taste

1. Puree the beetroot until smooth.
2. Mix the curd and water. Whisk well.
3. Add the pureed beetroot and mix well.
4. Heat oil in a pan.
5. Fry the curry leaves, mustard seeds, ginger and green chillies for a minute.
6. Pour this over the chaas.
7. Refrigerate for an hour.
8. Serve chilled.

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