It's a tangy & a very refreshing drink. As a little
girl I used to wait for winters so mom could make it during carrot season. This
traditional drink is usually made in spring season around Holi. Here in Mumbai
I keep looking for Black/Purple carrots for this but mostly I don't get them.
So I use our normal red carrots & sometimes I add a piece of beetroot to it
for colour.
Ingredients
3 big carrots
2 tsp Rai seeds (not Mustard Seeds)
4 tsp salt.
2 tsp red chilli (less or more according to your taste)
8 glasses of water
Method
Wash and scrape the carrots lightly.
Cut the carrots in 1 inch long pieces.
Take the rai seeds & dry grind them.
Take a wide mouth jar or bottle & add carrots, salt, red chilli & rai seed powder.
Pour water & stir well.
If you are making it in winters or in cold places then keep this bottle in the sun for 5 days. But if you are in coastal areas or warmer places then this is ready in 2 days without sun.
Once a day just shake the bottle or stir with spoon. (Each night bring in the bottle & keep at room temperature. )
After its ready keep the bottle in the fridge.
Serve chilled with some mint leaves.
Tips
* It depends on the weather how long the kanji will take to get sour (2-4 days). Once the kanji has turned sour, keep it in the refrigerator. It can be kept in the refrigerator for 5-6 days.
* You can make this drink with black/purple carrots that will give it a beautiful colour. You can add a piece of beet root also to give same effect.
* To make Kanji Vada, instead of carrots, urad dal dumplings or Vada can be added to this drink one day before serving.
* Please don't be confused between Rai & Mustard (Sarso) Seeds. Both are DIFFERENT. Rai seeds are smaller in comparison to Mustard (Sarso) seeds. And you CANNOT replace rai with Sarso seeds in this recipe.
Ingredients
3 big carrots
2 tsp Rai seeds (not Mustard Seeds)
4 tsp salt.
2 tsp red chilli (less or more according to your taste)
8 glasses of water
Method
Wash and scrape the carrots lightly.
Cut the carrots in 1 inch long pieces.
Take the rai seeds & dry grind them.
Take a wide mouth jar or bottle & add carrots, salt, red chilli & rai seed powder.
Pour water & stir well.
If you are making it in winters or in cold places then keep this bottle in the sun for 5 days. But if you are in coastal areas or warmer places then this is ready in 2 days without sun.
Once a day just shake the bottle or stir with spoon. (Each night bring in the bottle & keep at room temperature. )
After its ready keep the bottle in the fridge.
Serve chilled with some mint leaves.
Tips
* It depends on the weather how long the kanji will take to get sour (2-4 days). Once the kanji has turned sour, keep it in the refrigerator. It can be kept in the refrigerator for 5-6 days.
* You can make this drink with black/purple carrots that will give it a beautiful colour. You can add a piece of beet root also to give same effect.
* To make Kanji Vada, instead of carrots, urad dal dumplings or Vada can be added to this drink one day before serving.
* Please don't be confused between Rai & Mustard (Sarso) Seeds. Both are DIFFERENT. Rai seeds are smaller in comparison to Mustard (Sarso) seeds. And you CANNOT replace rai with Sarso seeds in this recipe.
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