Kanji Ka Pani
Ingredients
- 1 L Water
- 1.5 tsp Yellow Mustard Seeds Coarsely Ground
- .25 tsp Red Chili Powder
- 2 Black or Purple Carrots Cut into Matchsticks
Instructions
- Add and mix everything in a sterile jar.
- Close the lid loosely for air to allow escape, or tie a cloth on the mouth of jar, and keep it near a sunny window for a week.
- Please stir contents everyday with a clean sterile spoon, or gently swirl the jar.
- It'll be sour in a week or so, and then ready to serve by itself as a fermented drink, or with small fried vada(s) / boondi dipped in it.
