Carrot Beetroot Kanji

Glutenfree/ Nutfree/ Raw

Kanji is a north Indian probiotic drink, traditionally made in the winters, when black/purple carrots are in season. However we can gain the same probiotic benefits from Kanji made with regular carrots and beetroot too and in any season!

Read all about probiotics, what they are, why we need them for our gut and how to get the best from them here.

Its really simple to make, and that’s what I love about it 😉

Here goes –

Ingredients

1. 2 carrots, washed well and chopped into 2 inch long pieces (no need to peel)
2. 1 beetroot washed and chopped into 6 -8 pieces
3. 4 cups of water (boiled and cooled down)
4. 1 tsp red chilli powder
5. 2-3 tbsp ground mustard
6. Black salt as per taste.

Method

Add all the ingredients in a glass or ceramic Jar and mix well.  I prefer Glass as one can also see the water turning pink as as the beets release their colour. Cover the jar with a lid without tightening the screw, to allow air to pass.

Keep out in the sun for 3 -4 days. Stir with a clean spoon every day. A delicious sour, salty, spicy drink will be ready.

Photo credits : Gargi Kukreti