Description:
Turmeric Ginger Amla Kanji is a traditional North Indian fermented drink known for its detoxifying, digestive, and immunity-boosting properties. Made with fresh turmeric, ginger, Indian gooseberries (amla), mustard seeds, and natural salts, this vibrant yellow beverage is rich in probiotics and antioxidants. It’s especially popular during fasting periods or as a daily health tonic to cleanse and rejuvenate the body.
Ingredients:
Green chillies – 2
Ginger – 1.5 inch piece (about 4 small pieces)
Turmeric (fresh) – 1.5 inch piece (about 4 small pieces)
Indian gooseberries (Amla) – 5
Black salt – ½ tsp
Raw sea salt – 1 tbsp
Black pepper – ½ tsp
Lemon – 1 (juice only)
Yellow mustard seeds (Rai) – 1 tbsp
Red mustard seeds (Rai) – 1 tbsp
Water – 2 litres
Procedure:
Preparation:
Wash and dry all ingredients thoroughly.
Peel and roughly chop the ginger and fresh turmeric.
Cut the amlas (gooseberries) into small wedges and remove the seeds.
Slit the green chillies lengthwise.
Grinding:
Coarsely grind the yellow rai, red rai, and black pepper together in a mortar-pestle or dry grinder.
You can also lightly crush the ginger and turmeric to release their juices.
Mixing:
In a large glass or earthen jar (do not use metal), add 2 litres of boiled and cooled water.
Add the crushed ginger, turmeric, chopped amla, green chillies, black salt, sea salt, ground mustard mix, and lemon juice.
Stir well with a clean wooden spoon.
Fermentation:
Cover the jar with a muslin cloth to allow air circulation.
Keep the jar in a warm, shaded place for 2–3 days in warm weather (or 4–5 days if it’s cool).
Stir the mixture once daily with a clean spoon.
Serving:
Once the kanji develops a slightly tangy, fermented aroma and taste, strain the liquid.
Store it in the refrigerator and serve chilled.
Drink ½ to 1 glass daily, especially during fasting or detox days.
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