Dahi kanji Recipe

Cooking Directions

• STEP 1.Wash and peel the carrots, then cut them into thin strips.
• STEP 2.In a large glass jar, add water, mustard seeds, red chili powder, and salt. Mix well.
• STEP 3.Add the carrot strips to the jar and close the lid tightly. Keep the jar in a warm place for 2-3 days to ferment.
• STEP 4.After fermentation, the carrots will become soft and tangy. Strain the liquid from the jar and discard the carrots.
• STEP 5.In a separate bowl, whisk the yogurt until smooth. Gradually add the fermented liquid and mix well.
• STEP 6.Refrigerate the Dahi Kanji for a few hours to chill before serving.
• STEP 7.Serve chilled Dahi Kanji as a refreshing and probiotic-rich drink during the festival of Holi.

Cooking Tips

• Make sure to use a clean and sterilized glass jar for fermentation.
• Adjust the amount of red chili powder according to your spice preference.
• You can add a pinch of asafoetida (hing) for additional flavor.
• For a thicker consistency, use hung curd instead of regular yogurt.

Storage and Serving

• Dahi Kanji can be stored in the refrigerator for up to 3-4 days.
• Before serving, give it a good stir as the liquid may separate.
• Garnish with fresh coriander leaves or mint leaves for added freshness.
• Serve Dahi Kanji as a refreshing drink or as a side accompaniment to meals.