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Beets Sambaram Recipe

The kerala style buttermilk recipe with a twist.

Course Drinks
Cuisine Indian
Servings 3 people
Author PJ

Ingredients

  • 150 ml Thick Yogurt
  • 200 ml Water
  • 1" piece Ginger,chopped
  • A few Curry leaves
  • 2 numbers Shallots, finley chopped
  • A large pinch Asafoetida
  • Salt to taste
  • 2 tablespoons Beets Puree [See notes section for recipe]

Instructions

  1. Take the yogurt, water,beets puree salt and whisk well.

  2. Add torn curry leaves, chopped shallots, chopped green chilies, grated ginger,asafoetida powder and mix

  3. Let it steep for sometime in the fridge.

  4. Serve chilled

Recipe Notes

  • Wash ,quarter the beets and pressure cook it with the skin on for 3 whistles/ till cooked.Once the pressure releases, drain the water used to cook the beet ,peel the skin and puree the beet.I did not add water.Use as needed.
  • Adjust the consistency of the sambaram to suit your taste.
  • Increase or decrease the number of green chilies .Some varieties are very spicy.
  • Even if you filter this and serve, the flavors will still be there.