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Beets Sambaram Recipe
The kerala style buttermilk recipe with a twist.
Servings 3 people
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
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Take the yogurt, water,beets puree salt and whisk well.
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Add torn curry leaves, chopped shallots, chopped green chilies, grated ginger,asafoetida powder and mix
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Let it steep for sometime in the fridge.
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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.