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| Main ingredients | Carrots, Mustard seeds, Asafoetida, Roasted cumin powder, Black salt, Turmeric powder, Red chilli powder |
| Cuisine | North Indian |
| Course | Beverage |
| Prep time | 4-5 days |
| Cook time | 0 minute |
| Serve | |
| Taste | Sour |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 400 grams red carrots, peeled and cut into 3 inch pieces
- ¼ cup mustard seeds
- ½ teaspoon asafoetida (hing)
- 1 teaspoon roasted cumin powder
- Black salt to taste
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
Method
- Put the mustard seeds in a grinder jar and grind to a coarse powder.
- Pour 2 litres water in a deep earthen pot, add asafoetida, roasted cumin powder, black salt, turmeric powder, red chilli powder, 2 tablespoons ground mustard powder and carrot and mix well. Cover with a muslin cloth, place a lid over it and set aside for 4-5 days.
- Pour into individual glasses and serve.
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