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Carrot Beetroot Kanji By Chef Kunal Kapur

Kunal Kapur
Carrot Beetroot Kanji is both a drink and a snack. Chef Kunal Kapur brings this unique and healthy Ayurvedic combo dish to your kitchen.

Serves

3

Cooking Time

10 Min

Meal Type

juices

Preparation Time

10 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Carrot Beetroot Kanji

    • 1/2 cup yellow mustard seeds

    • 1 tbsp black peppercorns

    • 2-3 beetroots

    • 2-3 carrots

    • rock salt to taste

    • ½ tsp turmeric powder

    • boiled room temperature water as required

PREPARATION

  1. 1

    In a pan, heat water as required and then set it aside until it completely cools down.

  2. 2

    Roughly grind 1/2 cup yellow mustard seeds and 1 tbsp black peppercorns in a pestle.

  3. 3

    Roughly chop 2-3 beetroot and 2-3 carrots.

  4. 4

    In a container, add chopped beetroot, carrot, pounded yellow mustard seeds and 1 tbsp black peppercorns, rock salt to taste, turmeric powder and boiled room temperature water and mix it well.

  5. 5

    Close the lid with a muslin cloth and keep it under sunlight for 5-7 days.

  6. 6

    Kanji is ready to serve.

STEP BY STEP