Add yellow mustard seeds to a grinder and grind to make a coarse powder.
Powdered mustard seeds.
Heat water in a large pot and as soon as it comes to a boil, switch off the heat.
Add the carrots and beetroots to the pot and cover it with a lid for 10 minutes.
Remove the lid and add salt, turmeric powder, red chilli powder, and yellow mustard seeds powder to the water and stir well.
Transfer the Kanji drink to a clean glass or ceramic jar.
Cover the mouth of the jar with a muslin cloth. Secure the cloth using a twine.
Place the jar in the sun for 3-5 days for fermentation. Stir the mixture using a clean and dry spoon every next day. The time of fermentation will depend on how strong the sun is. If the sun is strong, Kanji will get ready in 3 days and if it is mild, then it can take up to 5 days for it to ferment properly.
KANJI RECIPE IS READY TO SERVE!