Kaali gajar di kanji
AI-drafted · awaiting admin review
A tangy, deep-purple drink of black carrots fermented in water with mustard seed and salt, made in north Indian homes each winter.
Region: Punjab and north IndiaOccasion: Winter; around HoliTime: 15 min + 3–5 days fermentingServes: 6Vegan
Ingredients
- 4–5 black carrots, peeled and cut into sticks
- 1 small beetroot, sliced (optional, for colour)
- 2 tbsp coarsely ground yellow or brown mustard seeds (rai)
- 1 tbsp salt and 1 tsp black salt
- ½ tsp red chilli powder
- 8 cups boiled and cooled water
Method
- Put the carrots and beetroot in a clean glass or ceramic jar.
- Add the ground mustard, both salts and chilli powder, then pour in the water and stir well.
- Cover the mouth of the jar with a muslin cloth and keep it in the sun for 3–5 days, stirring once a day with a clean, dry spoon.
- When the kanji tastes sour and pungent, it is ready. Strain and refrigerate.
- Serve chilled, with a few carrot pieces in each glass.
History
Black carrots are a winter crop of north-west India. Fermenting them with mustard is an old home method of making a drink that keeps for days.
Significance
Kanji is a seasonal drink that families make together in winter and serve to guests around Holi, sometimes with small fried moong dal dumplings floating in it.