Carrot Kanji is one of the well-known and must-have fermented beverages. Generally made during winters, with or without beetroot.
In fact, a recent post on carrots on one of the food groups and the mention of this beverage brought back pleasant memories. During my graduation years, in one of our nutrition practicals while studying beverages I came across an interesting beverage that was not only therapy for the eyes I.e. rich in vitamin A and antioxidants but was a great probiotic too. I had to give it a try. The recent post on the drink made me crave it again. So I had to make it and share it with you guys.
The red drink I am talking about is Carrot kanji.
Carrot kanji is a fermented beverage from the northern regions of India. It is made with ingredients like carrots, red chili powder, black salt, and mustard.
It is sour, tangy, and pungent, definitely an acquired taste.
Traditionally, it is made from black carrots but if they are not available one can use regular carrots and a little bit of beetroot to get the distinct color.
Red carrots:3medium size, chopped in medium size strips
Beetroot:1 small, chopped medium size strips
Water: 6 cups
Mustard: 2 tbsp, ground into a fine powder
Red chili powder:1-2 TSP
Black Salt as per taste
Have you heard about the coconut sprout aka maranda? Did you know it was edible?…
Unlike its name, Water Spinach does not belong nor is it related to the spinach…
Ambat Chukka is one interesting green. It looks like spinach/palak and tastes like Gongura but…
Madras Cucumber is something that I discovered on my recent trip to the market. Continue…
Health goals are what you need for 2023. Health goals give you a purpose, a…
Kudachya Shenga are long tender beans that grow wild in the forest. Hence called ranbhaji…