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
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
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.
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.
Boil water, allow to cool completely. This ensures sterilisation of the Kanji.
Peel and wash the carrots. now make batons or 2 inch slices of the carrot.
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.
Pour it in a sterlised glass or ceremic jar, cover the mouth with a muslin cloth and secure tightly with a string.
Keep it in sun for 5-7 days.
Stir everyday once with a clean laddle. cover and place back in sun.
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.
Adjust the salt now, and serve Kanji along with the dunked Carrots.
Kanji is made in late winters and early summers. so days required for fermentation purely depends on two things:
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.
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.
This food blog ‘Miles-n-Meals’ is all about my gastronomical journeys and the beautiful moments captured, along the way, while I travel for food. Through this blog I want you to explore the world of flavors, spices, food, cultures & a lot more! Here you’ll find tons of recipes with seasonal ingredients to help you nourish your body and your taste buds, along with tips on green living, kitchen gardening, recipe hacks, kitchen tools and local and seasonal ingredients. #milesnmeals