KALI GAJAR KI KANJI

Kanji is a traditional probiotic drink of North India. Usually, kanji is made from black carrots. Other vegetables like red carrots, turnip, sem(flat beans) can also be used for making kanji. At the time of Holi my mother used to make kanji ka wada (udad dal wada), which is very popular in UP. Being a probiotic drink, kanji, is very good for gut heath and improves digestion. Kanji has a very spicy, tangy taste. It is ideal as an appetizer. The mustard in kanji gives some warmth in winters. My mouth waters as I think about kanji.

In our childhood, in winter, as soon as black carrots appeared in the market, our mother would make kanji for us. Mummy used  to make kanji from red carrots, turnips and flat beans also but kanji made from black carrots was our favourite. But black carrots are available only in North India, while after marriage I mostly lived in Western India. So, when my husband was posted to Delhi and I saw black carrots in the market, instantly, I thought of making kanji. I tried to remember the long- forgotten taste of kanji and from memory, collected all spices that may be required, and pickled the carrots as Mummy used to do it. When I tasted the kanji, I found that it tasted exactly like Mummy’s kanji! I was very happy and remembering Mummy, my eyes teared up.  This is not a new recipe because many people make Kanji, but I have deliberately kept my recipe simple so that my followers, who are mostly new to cooking, can make delicious kanji.

PREP TIME: 20 minutes

COOKING TIME: 10 minutes                   

TOTAL TIME: 30 minutes

INGREDIENTS FOR KALI GAJAR KI KANJI:

1.     Back carrot (kali gajar) – 500gm

2.    Black mustard seeds(rai) – 2 tbsp

3.    Asafoetida (hing)- ½ tsp

4.    Red chilli powder – ½ tsp

5.    Salt – 2 tsp or according to taste

    HOW TO MAKE KALI GAJAR KI KANJI:

1.     Rinse and peel all carrots/gajar.

2.    Cut into long stick-shaped pieces of 1.5-2 inches.

3.    Take 2 tbsp mustard seeds, red chilli powder, asafoetida and salt.

4.   Make a fine powder. Keep aside.

Take around 1 litre water in a pan. Add 1 tsp salt. Boil it. 

5.    Add carrots, when water starts boiling. Boil once. Turn off the flame immediately. Let the water cool to room temperature.

6.    Take a glass or ceramic jar with wide mouth. Put ground mustard masala in it.

7.      When the boiled carrots cool to room temperature, pour the boiled water and carrots into the jar.

8.    Stir well with a clean spoon.

9.    Cover loosely with lid or tie a muslin cloth on the mouth of jar.

10. Keep this jar in a sunlight for 3-4 days. Usually, it will ferment within 3-4 days.

11.  Every morning, stir the mixture with a dry spoon before keeping the jar in sunlight.

12.  When the kanji tastes sour, it means the drink is fermented and is ready to drink.

13.  You can serve kanji directly from the jar at normal temperature or you can keep the kanji in a refrigerator cool it. Serve with fermented carrots.

14.  You can serve kanji with meals or at any time during the day. It is a good appetizer.