Description:
Kanji is a popular North Indian fermented drink made from purple carrots and beetroot. Traditionally, black carrots, available in the northern regions, are used to create this drink, lending it a unique flavor and vibrant color. The addition of coarsely ground mustard powder during fermentation infuses the drink with sharp, tangy flavors. This healthy probiotic beverage is both refreshing and great for gut health.
Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Ingredients
- 2 Purple Carrots
- 1 Beetroot
- 2 tablespoons Mustard powder (coarsely ground)
- 1 1/2 teaspoons Red Chilli powder
- 10-12 cups Water
- Salt, to taste
Preparation Time: 0 minutes
Cook Time: 5 minutes
Instructions
- Wash and peel the carrots and beetroot. Cut them into thick, long strips.
- Place the carrots and beetroot into a large mixing bowl. Add the salt, red chilli powder, and mustard powder. Stir well to combine.
- Pour 10-12 cups of water into the bowl, depending on how sharp you want the Kanji to be.
- Transfer the mixture into glass or ceramic jars for fermentation.
- Cover the jar with a muslin cloth, tying it tightly around the rim with a thread to seal the opening completely.
- Place the jars in direct sunlight for 3-4 days, allowing it to ferment. Bring the jars inside at night.
- Before placing the jars back in the sun each day, remove the muslin cloth, stir the contents well, and re-cover the jars tightly.
- The Kanji is ready once it turns slightly sour and has fermented to your liking.
- Strain the liquid, and the Kanji is ready to serve. The remaining pieces of carrots and beetroot can be spiced up and used as pickles.
Serve Kanji as a healthy, gut-friendly drink for your family. Enjoy its tangy taste and health benefits!
