By Rajan Bhattacharya
October 15, 2024
Beetroot Kanji is a traditional North Indian fermented drink packed with probiotics and bursting with flavour. This vibrant drink is made with beetroots, mustard seeds, and spices for a healthy, tangy refreshment.
3-4 small beetroots 8 cups boiled water (approx. 2 litres) 2 tsp red chilli powder 2 tbsp yellow mustard seeds or 1 tbsp black mustard seeds 1 tbsp black salt or regular salt (adjust to taste)
Peel the beetroots and chop them into 1.5 to 2-inch sticks.
Boil 8 cups of water and let it cool to room temperature. Place the beetroot sticks in a clean glass or ceramic jar.
Add mustard seeds, salt, and red chilli powder to the jar.
Mix the ingredients well with a clean, dry spoon. Cover the jar loosely with a lid or muslin cloth and keep it in the sun for 2-5 days.
Stir well. The kanji is ready when it tastes sour. Store in the fridge.