Beetroot Carrot Kanji: A Traditional Fermented Drink
Beetroot Carrot Kanji is a traditional North Indian probiotic drink made by fermenting carrots and beetroots in water with mustard seeds and salt. It is particularly popular in Punjab and other northern region of India during the winter months. Kanji, a traditional Indian drink, is a fantastic way to stay hydrated, detoxify the body, and rejuvenate your senses. While the most common variety of kanji is made from fermented carrots, adding other vegetables to the mix can elevate both its taste and health benefits. The fermentation process gives kanji it’s characteristic tangy flavor and enhances its probiotic content. This tangy, slightly spicy drink is known for its deep red color, earthy flavors, and numerous health benefits. In this blog, we will explore the numerous benefits of Beetroot Carrot Kanji, how it’s made, and why you should consider adding it to your diet.
Health Benefits of Beetroot Carrot Kanji:
- Rich in Antioxidants: Both beetroots and carrots are rich in antioxidants. Beetroot contains betalains, which have anti-inflammatory and detoxifying properties. Carrots are loaded with beta-carotene, which helps protect the skin and boost immune function.
- Boosts Immunity: Both beetroot and carrot are high in essential vitamins and minerals, including vitamin C, which boosts the immune system.
- Support Digestion: The fermentation process of kanji introduces beneficial probiotics that support gut health and improve digestion.
- Improves Hydration: Kanji is primarily made of water, making it an excellent drink to stay hydrated.
- Promotes Skin Health: The vitamin C content in both beets and carrots can help improves skin health by promoting collagen production. Regular consumption of this kanji can contribute to a healthy, glowing complexion.
- Aids in Detoxification: Beetroots are known for their detoxifying properties. They help cleanse the liver and promote the excretion of toxins from the body.
Ingredients for Beetroot Carrot Kanji:
- 2 medium-sized beetroots, peeled and grated
- 2 medium-sized carrots, peeled and grated
- 1 teaspoon black salt
- 1 teaspoon mustard seeds
- 4 cups water
- ½ teaspoon black pepper
- A pinch of roasted cumin powder
- Fresh coriander (optional for garnish)
Step-by-Step Recipe for Beetroot Carrot Kanji:
- Prepare the Vegetables: Wash and peel the beetroots and carrots. Grate both of them using a fine grater.
- Prepare the Mustard Seed Tempering: Heat a small pan over medium heat. Add the mustard seeds and roast them until they start to crackle. This enhances their flavor and aroma.
- Mix the Ingredients: In a large jar or bottle, combine the grated beetroot and carrot with water. Add the roasted mustard seeds, black salt, and black pepper.
- Let it Ferment: Cover the jar and leave it in a warm place for 3-4 days to allow the fermentation process to take place.
- Stir and Serve: After 3-4 days, your Beetroot Carrot Kanji will be ready. Stir it well before serving. If you like, you can add roasted cumin powder for extra flavor and garnish with fresh coriander leaves.
- Enjoy: Serve the Kanji chilled for a refreshing, hydrating drink.
Conclusion
Beetroot Carrot Kanji is not just a refreshing drink but also a nutrient-packed beverage that supports digestion, detoxification, and overall health. Its combination of tangy flavor, probiotics, and the goodness of vegetables makes it a must-try in your health routine. So, the next time you’re craving something cooling and nutritious, consider making a batch of Beetroot Carrot Kanji and enjoy its delightful taste and numerous health benefits!
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