Beetroot Kanji is an Indian fermented drink rich in probiotics. Beetroot is packed with fibre and antioxidants that help keep the gut healthy. Tap to read the beetroot kanji recipe to boost gut health in the winter season.
Ingredients
3-4 small beetroots, 2-3 black carrots, 6-7 cups of boiled water, one tablespoon of black or yellow mustard seeds, one tablespoon of salt, and one tablespoon of red chilli powder.
Prepare beetroots
Start by peeling and chopping the beetroots, and black carrots into thin sticks.
Boil water
Take a saucepan and add water. Boil this for 3-4 minutes and then cool it down to room temperature.
Combine ingredients
Combine the cut carrots & beetroot, red chilli powder, mustard seeds, salt and water in a big ceramic pot or jar.
Cover the jar
Stir it well to combine ingredients, then cover it with a lit or loose muslin cloth. Keep this in the sun for 5-6 days to ferment.
Serve kanji
Refrigerate this and serve it chilled or instantly with some ice cubes. Add some coriander leaves and lime juice to enhance the flavour.
Information credits
This recipe is taken from the Chef Kunal Kapur’s official Facebook account, @thekunalkapur.