A Really Simple Kanji Recipe

by Rachna
carrot kanji
carrot kanji

Here in Bangalore, we are fortunate to have winters that are pleasantly cold during the mornings and evenings and also get decent sunshine during the day time. Winter is also a time for produce like mustard greens, averekai and red carrots. Hence it is the best time to indulge in gajar ka halwa and carrot kanji.

carrot kanji

Carrot kanji is a fermented drink that is made in the North of India during the winter months. It is tangy and spicy and warms you. Also since fermented drinks are good for you, another reason to indulge. Now this is such a simple recipe that even my kids can make. So, anyhow, here is the simple versatile recipe of gajar ki kanji:

Prep Time 15 minutes 

Total Time 15 minutes 

Servings 8 glasses 

Calories 55 kcal 

Ingredients

  • 4-5 red carrots peeled and chopped into batons
  • 2 beetroot peeled and chopped into thick batons
  • 2 tbsp. mustard seeds coarsely powdered
  • 1 tbsp. chilli powder
  • 1 tbsp. salt
  • 2 tbsp. black salt
  • 8 cups water

Instructions

  1. You will need a clean glass or ceramic jar to ferment the kanji in.
  2. Add the chopped vegetables along with the mustard powder, chilli powder and both the salts in the glass or ceramic jar.
  3. Now cover with water.
  4. You will find that the vegetable pieces float on top.
  5. Cover it well and keep it out in the sun for a few hours.
  6. In 2 – 3 days, your kanji will have fermented enough and will be ready for consumption. Enjoy it plain or have your vadas dipped in it.

Recipe Notes

The best thing about this recipe is that it is extremely versatile. If you can get black carrots, make it with black carrots. Or use beetroots like I’ve mentioned. You could also use radish or turnips too if you wish.

If you feel that the salt is less after fermentation, just add more.

The fermented carrot and beetroot pieces get pickled and taste delicious as a crunchy side.

Don’t miss out on trying this easy recipe.

Use yellow mustard instead of black mustard seeds for less sourness

carrot kanji

A Really Simple Kanji Recipe

Rachna Parmar
This fermented tangy drink is great for digestion and for warming your body. It is made with seasonal fresh carrots and beetroot.
5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Course Drinks, Fermented Drink
Cuisine North Indian | Punjabi, North Indian/ UP
Servings 8 glasses
Calories 55 kcal
glasses

Ingredients
  

  • 4-5 red carrots peeled and chopped into batons
  • 2 beetroot peeled and chopped into thick batons
  • 2 tbsp. mustard seeds coarsely powdered
  • 1 tbsp. chilli powder
  • 1 tbsp. salt
  • 2 tbsp. black salt
  • 8 cups water

Instructions
 

  • You will need a clean glass or ceramic jar to ferment the kanji in.
  • Add the chopped vegetables along with the mustard powder, chilli powder and both the salts in the glass or ceramic jar.
  • Now cover with water.
  • You will find that the vegetable pieces float on top.
  • Cover it well and keep it out in the sun for a few hours.
  • In 2 – 3 days, your kanji will have fermented enough and will be ready for consumption. Enjoy it plain or have your vadas dipped in it.

Notes

The best thing about this recipe is that it is extremely versatile. If you can get black carrots, make it with black carrots. Or use beetroots like I’ve mentioned. You could also use radish or turnips too if you wish.
If you feel that the salt is less after fermentation, just add more.
The fermented carrot and beetroot pieces get pickled and taste delicious as a crunchy side.
Don’t miss out on trying this easy recipe.
Use yellow mustard instead of black mustard seeds for less sourness

Nutrition

Nutrition Facts
A Really Simple Kanji Recipe
Amount Per Serving
Calories 55 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 2229mg97%
Potassium 241mg7%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 3g3%
Protein 2g4%
Vitamin A 5650IU113%
Vitamin C 3mg4%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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carrot kanji

Also taste when it is getting ready. If it has less salt, add more, same with chilly powder. If salt is more or if it is too sour for your taste just add more water. It is preferable to consume it within a week or it gets way too sour. The pickled vegetables are tasty as is or can be had as a side with your meals.

carrot kanji

Like any fermented drinks, this one is an acquired taste. I know people who swear by it and others who swear at it. 🙂 Either way, try it. It is different and at least quite liked in my home. And seriously how easy it is to make this.

If you liked the recipe, I request you to give it a star * rating either in the comments or on the recipe card. Thanks.

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13 comments

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13 comments

kokilagupta -

I am the one to swear by it! And always wished to make it myself .. Par bhool jati thi . Not any more 🙂 yes, Bangalore weather sure gives us this control to make it any day 😀 just have to arrange a big glass barni or something :/
Your kanji looks deliciously beautiful ..I always loved it the beetroot way though taste is same for the without beetroot one too ,just that it is golden in colour.
And can add boondi too while serving ! Hai na !

Reply
Rachna -

Abki baar yaad rakh ke banao. Itna toh easy hai. 🙂 Yes, boondi or vada too. But I enjoy it plain.

Reply
kokilagupta -

Arrey wo kaanch ka bartan lena hai na ! :/

Reply
Shailaja V -

I’ve never had fermented kanji before! This looks fascinating. Plus Gy saw turnips and asked what use these vegetables were 😉 Maybe this will change her mind 😀

Reply
Rachna -

It is an acquired taste. I have been having it since childhood and the husband likes it as well so make it every winter. 🙂

Reply
Suzy -

Unfortunately I am allergic to raw carrots so this is definitely off my menu. But it does look appetizing.

Reply
Rachna -

Yes, you will have to give this a miss then.

Reply
Shilpa Garg -

Oh, this is KG’s favourite. I am not a fan of it though 😀 Here people add vadas and boondi to it.

Reply
Rachna -

Yeah, like I said you either love it or hate it. 🙂 I prefer it as a drink though some people love to serve it with vadas.

Reply
Beat About The Book -

This sounds interesting. Had heard of it but had no clue how it was made. Must give it a go.

Reply
Rachna -

I hope you like it.

Reply
Vidya Sury -

Mustard – yellow, Rachna? 🙂 I might possibly like this. Looks interesting!

Reply
Rachna -

Nah, the usual variety we use in cooking the brown one, Vidya. You should try it once and see if it works. 🙂

Reply

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