Why Traditional Drinks Are Making a Comeback
In a world filled with sugary sodas and processed juices, there's a growing movement back towards natural, time-tested beverages. Traditional Indian drinks are not just about quenching thirst; they are functional foods designed to cool the body, aid digestion,
and provide essential nutrients. Chaas (buttermilk) and Kanji are prime examples. For generations, they have been staples in Indian households, valued for their probiotic properties and ability to soothe the stomach, especially after heavy or spicy meals. These drinks are now being rediscovered as powerful, homemade solutions for modern wellness concerns like gut health and proper hydration.
Tadka Buttermilk: The Ultimate Cooling Digestif
Often called Masala Chaas, Tadka Buttermilk is a light, savory drink made from yogurt, water, and spices. Unlike its thicker cousin, lassi, buttermilk is thin and watery, designed for hydration and digestion rather than indulgence. The magic lies in its tempering, or 'tadka', where spices are sizzled in ghee and poured over the buttermilk. This not only imparts a smoky, aromatic flavor but also enhances its digestive properties. According to Ayurveda, buttermilk is a digestive tonic that helps wash down fats and oils from a meal, leaving you feeling light and refreshed.
Benefits of Spiced Buttermilk
Tadka Buttermilk is more than just a refreshing drink. The yogurt base provides a healthy dose of probiotics, the good bacteria that support a healthy gut microbiome. It's also an excellent source of calcium, potassium, and B vitamins. Spices like roasted cumin, ginger, and asafoetida (hing) are known to alleviate common digestive issues like bloating and acidity. Because it replenishes fluids and electrolytes, it is an excellent way to prevent dehydration, especially during hot weather.
How to Make Tadka Buttermilk (Chaas)
Making this cooling drink at home is simple. You'll need: - 1 cup of plain curd (dahi) - 2-3 cups of chilled water - 1/2 tsp roasted cumin powder - Black salt (kala namak) to taste - A handful of fresh coriander and mint leaves, finely chopped For the Tadka: - 1 tsp ghee - 1/2 tsp mustard seeds - A pinch of asafoetida (hing) - 5-6 curry leaves Instructions: 1. In a large bowl, whisk the curd until smooth. Gradually add the chilled water, whisking until you reach your desired consistency. 2. Stir in the roasted cumin powder, black salt, coriander, and mint. 3. To prepare the tadka, heat ghee in a small pan. Once hot, add the mustard seeds and let them splutter. Add the asafoetida and curry leaves and sizzle for a few seconds. 4. Pour the hot tempering directly into the buttermilk and stir. Serve immediately for the best flavor.
Fermented Kanji: A Probiotic Powerhouse
Kanji is a traditional fermented beverage from North India, most famously made with black carrots. The drink undergoes a natural lactic acid fermentation process, similar to kimchi or sauerkraut. This process not only creates its signature tangy and slightly pungent taste but also makes it rich in probiotics. Traditionally prepared during the winter and spring, particularly for the festival of Holi, Kanji is a dairy-free superfood that has been used for centuries to boost immunity and support digestion.
The Gut-Boosting Benefits of Kanji
As a fermented food, Kanji is a powerful probiotic that helps populate the gut with beneficial bacteria. This can improve digestion, regulate bowel movements, and reduce issues like bloating. Black carrots are rich in anthocyanins, potent antioxidants that help fight inflammation. The drink is also a source of vitamins like A and C, which contribute to better skin health and a stronger immune system. Because it's low in calories and high in fiber, Kanji can also aid in weight management by keeping you feeling full.
How to Make Fermented Kanji
Making Kanji requires patience, as it needs a few days to ferment. You'll need: - 4-5 black carrots (or red carrots and 1 beetroot for color) - 8 cups of filtered water - 2 tbsp coarsely ground mustard seeds - 1 tsp red chili powder (optional) - Black salt to taste Instructions: 1. Wash and peel the carrots (and beetroot, if using) and cut them into long, thick strips. 2. In a large, clean glass or ceramic jar, combine the carrot strips, ground mustard seeds, salt, and chili powder. 3. Pour in the water and stir everything well with a wooden spoon. 4. Cover the mouth of the jar with a muslin cloth and place it in a sunny spot for 3 to 7 days. The fermentation time will depend on the temperature. 5. Stir the mixture once daily. When the liquid tastes tangy and sour, the Kanji is ready. Strain the liquid into bottles and refrigerate before serving.
