Whey – 5 cups
Carrot – 500 gms, peeled
Mustard Seeds – 2 tbsp
Cumin Powder – 1 tsp
Pepper Powder – 1/2 tsp
Asafoetida – 1/2 tsp
Thyme Seeds – 1/2 tsp
Salt to Taste

1. Cut the carrots into long strips, two inches long.
2. Cook in the whey for 5 minutes.
3. Add all the masalas and mix well.
4. Fill in jars and keep in the sun for 2 to 3 days.
5. When it turns sour, remove from the sun and store it in a container.
6. Serve chilled.

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