Kali Gajar ki Kanji/ Black Carrot Kanji/ Traditional Kanji

Kanji, As it is known commonly in households in North and south parts of India, is made from different base food.

Memories of Kanji at mom’s home

In my growing up years I saw Mom, making it in two different jars, using Carrots for one Jar, and Urad daal pakodee ( fried lentil dumplings )for the other.

While the Carrots Kanji always fascinated me, I would just fish out the Lentil Pakodi  from the other jar and enjoy the khattee ( Sour) pakodi.  And the Carrot Kanjee was No less than a fancy bright drink, which I would Enjoy each day, more when it has turned  a tad extra  sour.

Mom would religiously make kanji  towards the end of January, when the sun would get stronger, and the spring approached.

Mom would just say, that it is goof for health, and digestion, and for us it was a yearly regime, which  was enjoyed till Holi festival in the month of  March.

Health benefits

Later while I studied Ayurveda, I was amused at the fact that The texts of Ayurveda speaking about, food , speaks highly about consumption of Kannji, more as a routine of spring season, to bring the aggravated Kapha ( Phlem) dosha, in check.

And now there is a revolutionary come back of fermented foods, which existed in various cultures and regions in their own special way. While east has fermented beans, South has Fermented Ragi drink, and rice gruel in Central Parts of the country, Northern India Has Carrot kanji as a hot favorite drink.

Fermented Drinks are Said to be beneficial for gut health, and promote good bacteria growth. the kanji is high on acidity which helps in clearing accumulated extra Kapha Dosha, and increasing digestive JatharAgni  ( increased Gastric Juices)

Various ways its made

In Haryana, its made with fried Lentil balls dunked in water and seasoned with mustard, and allowed to ferment.

This is black carrot kanji recipe, which has crunchy bites from the carrots, a beautiful color, and sour fermented taste, which is an acquired taste, which u may Love or Hate.

Print Recipe
Kali Gajar ki Kanji/ Black Carrot Kanji/
It is a fermented drink made with black carrots, and mustard seeds, acts like a probiotic, and it alleviates Kapha dosha according to Ayurveda.
Course Drinks
Prep Time 10 Minutes
Cook Time 15 Minutes
Passive Time 5-7 Days
Servings
liters
Ingredients
Course Drinks
Prep Time 10 Minutes
Cook Time 15 Minutes
Passive Time 5-7 Days
Servings
liters
Ingredients
Instructions
  1. Boil water, allow to cool completely. This ensures sterilisation of the Kanji.
  2. Peel and wash the carrots. now make batons or 2 inch slices of the carrot.
  3. Now once the water has completely cooled down, add the carrots and the other ingredients. Go slow on salt, and keep it a bit lower than you prefer.
  4. Pour it in a sterlised glass or ceremic jar, cover the mouth with a muslin cloth and secure tightly with a string.
  5. Keep it in sun for 5-7 days. Stir everyday once with a clean laddle. cover and place back in sun.
  6. After 5 days it shall start smlling sour. Taste and check if it ready to your tatse, else keep back in sun for a day or two.
  7. Adjust the salt now, and serve Kanji along with the dunked Carrots.
Recipe Notes

 

Kanji is made in late winters and early summers. so days required for fermentation purely depends on two things:

  1. The weather and sun. As you approach warmer weather it takes a shorter period and requires to be refrigerated once ready, to avoid spoilage. Winter month can take longer, and it is enjoyed straight from the jar after fermentation.
  2. Taste. More fermented Kanji is sour and requires an acquired taste. So adjust your recipe, by checking on the flavours as you keep the kanji in the sun every day.

Black salt gives a distinct taste to the Kanji but can be replaced with Table salt or Rock salt.

Chili powder can be adjusted according to the heat required.

 

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