The Wisdom in Traditional Drinks
For generations, Indian households have relied on natural, homemade drinks to combat the heat and aid digestion. These beverages, rooted in Ayurvedic principles, are designed to work with your body, not just provide temporary relief. Two of the most celebrated
are Fermented Kanji and Spiced Buttermilk, or Masala Chaas. Both are renowned for their cooling properties and significant health benefits, especially for gut health. They represent a return to simple, wholesome ingredients that offer complex flavours and real nourishment.
Kanji: The Tangy Probiotic Powerhouse
Kanji is a fermented drink traditionally made in North India, especially during the winter and spring months using seasonal black carrots. The fermentation process gives it a distinctive tangy, salty, and slightly pungent flavour, which is an acquired but beloved taste. This process not only preserves the nutrients of the carrots but also creates a drink teeming with probiotics—beneficial bacteria that are essential for a healthy digestive system. The vibrant, purplish-red colour from the black carrots or beetroot makes it as visually appealing as it is healthy.
Easy Homemade Fermented Kanji
Making your own Kanji is surprisingly simple. You just need a few ingredients and a little patience for the fermentation to work its magic. Ingredients: - 500g black carrots (or regular carrots and 1 small beetroot for colour) - 8 cups of water, filtered - 3 tablespoons coarsely ground mustard seeds (rai) - 2 teaspoons black salt (kala namak) - 1 teaspoon salt (or to taste) - ½ teaspoon red chili powder (optional) Method: 1. Wash and peel the carrots (and beetroot, if using). Cut them into long, thin finger-length sticks. 2. In a large, sterilized glass or ceramic jar, combine the water, ground mustard seeds, black salt, salt, and red chili powder. Stir well until the salts are dissolved. 3. Add the carrot sticks to the jar, ensuring they are fully submerged in the water. 4. Cover the mouth of the jar with a clean muslin cloth and secure it with a string. This allows gases to escape while keeping dust and insects out. 5. Place the jar in a sunny spot for 3 to 7 days. The duration depends on the intensity of the sun. Stir the contents with a clean, dry spoon once every day. 6. After 2-3 days, you will start to notice the colour of the water changing and a tangy aroma developing. Taste the Kanji daily. Once it reaches your desired level of tanginess, it's ready. 7. Strain the liquid and store it in bottles in the refrigerator. The carrot pieces can be enjoyed as a pickle.
Masala Chaas: The Ultimate Digestive Cooler
Masala Chaas, known by many names across India including 'chaach' and 'majjige', is the quintessential post-meal drink. Unlike heavy lassis, chaas is light, savoury, and specifically designed to aid digestion. Made from a base of yogurt and water, it's infused with spices that not only add flavour but also possess therapeutic properties. It’s a natural coolant that hydrates the body, replenishes electrolytes lost through sweat, and soothes the stomach lining after a spicy or heavy meal.
Whip Up Perfect Spiced Buttermilk
This refreshing drink can be made in just five minutes with a few simple kitchen staples. Ingredients: - 1 cup plain yogurt (dahi) - 2 cups cold water - ½ inch piece of ginger, finely chopped or grated - 1 green chili, slit (optional, for a little heat) - A handful of fresh coriander leaves, chopped - A handful of fresh mint leaves - 1 teaspoon roasted cumin powder (bhuna jeera) - ½ teaspoon black salt (kala namak) - Regular salt to taste Method: 1. In a blender, combine the yogurt, ginger, green chili (if using), coriander leaves, and mint leaves. 2. Add the roasted cumin powder, black salt, and a pinch of regular salt. 3. Blend for about 30 seconds until the herbs are well incorporated and the mixture is smooth. 4. Pour in the cold water and blend again for another minute until the chaas is smooth and frothy on top. 5. Taste and adjust the salt if needed. If you prefer a thinner consistency, you can add more water. 6. Serve immediately in tall glasses, garnished with a sprinkle of roasted cumin powder and a few fresh coriander leaves.
Why Your Body Will Thank You
Incorporating these drinks into your routine offers a host of benefits. Kanji's fermentation process makes it a powerful probiotic, promoting a healthy gut microbiome which is crucial for digestion and immunity. The black carrots are rich in anthocyanins, potent antioxidants that help fight inflammation. Masala Chaas is also excellent for digestion, thanks to the combination of probiotics in the yogurt and the digestive spices like ginger and cumin. It's a low-calorie, nutrient-rich beverage that hydrates effectively while providing calcium and B vitamins.
