250 gm kaali gajar[carrots]
6 cups water
3 tbsp mustard seeds-powdered
2 tbsp salt
6 cups water
3 tbsp mustard seeds-powdered
2 tbsp salt
Peel and cut the carrots to finger-size in length.
Boil the water and add the carrots to it. When water boils again, shut off heat and leave to cool.
Add the salt and ground mustard, transfer into jar with lid. Mature in the sun for about 3-4 days. Take out of sun once taste of mustard is strong enough.
Serve before meals with the pieces of carrot in it or on the side.
2 comments ↓
I never knew that carrot juice is called Kanji. In Kerala, where we are from rice cooked and served in lot water is called kanji. Thank you for the info, and will come in agian.
Hi archana..thanks for dropping by..yes actually kanji is what you say…i should have named this post, carrot kanji
You could add red chilli powder, asafoetida for flavor.
Also substituting kaala namak(rock salt) for salt will give it more flavor.
It can also be made with beet root (will give it a nice color) if kaali gajar is not available.
Love your website btw…good job !
Didn’t know that rock salt could give that tingy flavor. Thanks for the tip, justpassing :)…a funny name though
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