Things to know about Kanji Recipe
The Indian Traditional Black Carrot Drink or Kanji is a refreshing fermented drink from Kerala. It is made with fresh black carrots and turnips which gives Kanji its rich pink color. The word “Kanji” is derived from the word “Kanjika” which is a sour, fermented gruel.
There are mentions of the drink in ancient documents like Kashyapa Samitha. Kanji is prepared in several Indian states. Kanji from Kerala is quite popular. In North India, Kanji is prepared during the autumn season because red carrots are available in the market then.
It is best served cold. Kanji often makes an appearance at the festival of Holi.
The drink has a sour and tangy taste.
Kanji – Indian Traditional Black Carrot Drink from Kerala
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 5 units Black Carrot
- 2 units Beetroot
- 8 cups Water
- 1 tsp Red Chili Powder
- 3 tbsp Mustard Powder
- 1/2 tsp Black Salt – Kala Namak
- Peel the carrots and the beetroot.
- Chop and make long pieces.
- Take a jar or glass and mix all ingredients.
- Cover with a cloth and set it aside for a few days.
- Wait for Kanji to ferment. This will happen when the taste becomes sour.
- You can also use red carrots or turnips if you don’t have black carrots.
- Serve readily and do not wait for days to consume the drink as its flavor will be lost.
— Specific Atributes of This Recipe:
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