Kanji – A Tangy Winter Delight and Gut Savior
Classic Kanji Recipe
Ingredients
- 2 liters of water
- 2 medium carrots
- 1 small beetroot
- 1 tablespoon mustard seeds (crushed)
- Salt to taste
Preparation
- Take 2 liters of water in a clean bowl or jar.
- Add peeled carrot and beetroot pieces.
- Crush the mustard seeds (preferably small – Rai) and add them to the water along with salt.
- Cover the bowl and leave it for 3–4 days in a warm place (preferably in sunlight). Stir it once daily.
After 3–4 days, your tangy and delicious kanji is ready to serve! Chill it in the fridge and enjoy this probiotic drink with your meals.
Crushed mustard seeds
Kanji Variations to Try
Once you’ve mastered the basic recipe, there’s a world of kanji variations to explore. Here are a few:
1. Turmeric and Amla Kanji
Add slices of fresh turmeric (kacchi haldi) and amla (Indian gooseberry) along with carrots, beets, and crushed mustard seeds. This version is not only tasty but also packed with immunity-boosting properties.
2. Black Carrot Kanji
If you can find black carrots, you’re in for a treat! Simply peel and add diced black carrots to water with crushed mustard seeds and salt and let it ferment in the sun for three days. The result is a deeply flavorful and rich kanji.
3. Kanji with Moong Dal Pakodi
For an added twist, drop moong dal pakodis (fried lentil fritters) into the prepared kanji. The pakodis soak up the tangy flavors, making it a perfect snack or side dish.
Alternatively, you can prepare moong dal kanji in two ways:
- Prepared Kanji with Soaked Pakodis: First, prepare the kanji by fermenting water with crushed mustard seeds and salt for three days. Once ready, add the pakodis and let them soak for an hour before serving for a tangy, mouthwatering dish.
2. Kanji with Pakodis Resting in Kanji: Add moong dal pakodis into the water along with crushed mustard seeds and let it rest for 1–2 days. This will give you a delicious kanji vada-style snack.
Why You Should Try Kanji
Kanji isn’t just tasty; it’s a natural probiotic that aids digestion, boosts immunity, and keeps you warm in winter. With so many variations and flavors, you’ll never get bored of this delightful drink.
Want to experiment? Add roasted cumin seeds, turmeric powder, asafoetida (hing), red chili powder, or chaat masala while preparing kanji or just before serving. Note: Turmeric powder must be added during preparation, not at the time of consumption. The rest can be adjusted as per your taste!
Whether you prefer a simple version with just mustard seeds, water, and carrots or a spiced-up version with added vegetables and masalas, kanji is always a treat.
Time to Make Your Own Kanji!
So, what are you waiting for? This is the perfect season for kanji! Grab some carrots and start fermenting your own batch today. Once you try it, you’ll be hooked on its refreshing taste and health benefits!