Black -Red Carrots Kanji

Name: Black -Red Carrots Kanji
Cuisine: Indian
Ingredients: 1/2 Kg Red Carrots peeled,washed,and cut into long batons; 1/2 kg black carrots peeled, washed, and cut into two inch long batons; 2 litres water; 3 tablespoons mustard seeds (rai) roughly grounded; 1 teaspoon red chilli powder optional; 1 tablespoon rock salt or according to taste; 1/4 teaspoon asafoetida; 1 tsp cumin seeds powder

Sadhana Mohindra @cook_12095969

#colorsofWD
Purple Colour..Colour of women dignity

Sadhana Mohindra @cook_12095969

#colorsofWD
Purple Colour..Colour of women dignity

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Ingredients

1/2 KgRed Carrots peeled,washed,and cut into long batons
1/2 kgblack carrots peeled, washed, and cut into two inch long batons
2 litreswater
3 tablespoonsmustard seeds (rai) roughly grounded
1 teaspoonred chilli powder optional
1 tablespoonrock salt or according to taste
1/4 teaspoonasafoetida
1 tspcumin seeds powder

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Steps

1

Take a big neutral jar such as glass jar, clean it and sterilize.
2

Boil water in a big pot. When the water starts boiling, switch off the gas. Add carrot batons, and spices to it. Allow this mixture to cool.
3

Pour this kanji mixture in sanitized jar, and close the lid tightly. Keep the jar in sunlight. If sufficient sunlight is not there, then keep it at a warm place, and allow it to ferment.
4

Taste a bit of kanji using clean spoon. When the kanji turns sour, it is ready for consumption. Time required for kanji to turn sour depends upon weather condition. In warm climate it turns sour in two three days, whereas in cold weather it may take up to ten days. Now a days it took me more than ten days to get fermented.
5

Once the kanji is fermented store it inside. It stays good at room temperature for about a weak. If kept in refrigerator, it stays good for a month.