Boil and cool the water
Peel the Carrots and cut them into batons
Take a big glass or ceramic jar and wash it well with hot water. Dry it properly before making the Kanji
Add the yellow and black Mustard Seeds to a spice blender and blend coarsely
Add water, diced carrots, red chilli powder, kala namak and powdered mustard seeds to the jar
Mix the ingredients with the help of a ladle. Secure the lid and leave this in the sun for three days.
Shake the jar everyday to ensure that the ingredients incorporate properly
After three days, open the jar. Mix well and taste the Kanji. It should have obtained a deep red colour. Give it a taste. It should taste sour and fermented. If it does not taste sour enough, leave it in the sun for another day.
Once your Kanji is ready, it can be stored in the refrigerator for about seven days.