- 3 (250gms) Kali Gajar/ purple carrots
- 1 liter+ water in a glass jar or earthenware pot
- 2 Tbsp ground rai (small mustard seeds)
- 2 tsp kuti lal mirch (coarse powdered cayenne pepper)
- 2 tsp kala namak (‘black’ salt, actually pink when powdered, not the same as regular white salt)
- 1 tsp regular salt(As a taste)
- Peel the carrots and cut into 3-4 cm long batons. Fill the jar (or earthen pot) with water. Add the spices, the two salts, and the prepared carrots. Stir.
- Let sit on a sunny sill for 5-6 days. Stir and pour into small glasses.
- Serve pieces of the pickled carrots on the side.
- You may refrigerate the contents after the sixth day or leave it in a cool dark place.
- It can last a long time (even up to a month…but won’t!) Kanji used to be traditionally prepared in a matka, a round earthenware pot, but it is now commonly prepared in glass jars or regular stoneware martabans.
- Some times mini vadas made with ground urad dal are also used to make kanji.
- These can either be added to the gajar ki kanji a day before it is intended to be served or fermented on their own to make kanji ke vade!
- It truly is the perfect bright drink for Holi, the festival of colours! The weather starts to warm up just then
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