PocketCook

From @NishaMadhulika

Beetroot Kanji

10 min · Serves 4 · 25 kcal

10 mintotal
10 minhands on
7steps
4servings

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Ingredients

  • 1 beetroot, peeled and cut into small strips
  • 1 tbsp yellow mustard seeds (rai), coarsely ground
  • 1/2 tsp salt
  • 1/2 tsp black salt
  • 1 pinch asafoetida (hing)
  • 1/4 tsp black pepper powder
  • 1 l warm water

Method

  1. Place the cut beetroot pieces into a clean glass or ceramic jar.

  2. Add the coarsely ground mustard seeds, salt, black salt, asafoetida, and black pepper powder into the jar.

  3. Pour the warm water into the jar over the ingredients.

  4. Stir the mixture well to combine all ingredients.

  5. Cover the mouth of the jar with a clean cotton cloth and place the lid loosely over it.

  6. Allow the kanji to ferment at room temperature for 3 days, stirring it once every day.

    Then 3 min of waiting

  7. Mix well, pour into glasses along with a few beetroot pieces, and serve chilled or at room temperature.

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