Kanji is a tangy, spicy fermented drink with the delicious sharpness of mustard through it. It’s a typically north Indian drink and is very popular served chilled on Holi, a welcome break to the heat and excess of sweets. Kanji is very simple to make and the preparation takes only about 15 mins after which you leave the concoction to ferment for 3 days.
2.5 liters Water
2 to 3 pinches of Hing (Asafoetida)
1/2 tsp Red Chili powder
1 tsp Turmeric
1/4 cup Yellow Mustard Seeds
Salt to taste
1/4 tsp Rock Salt
Pour the water in a glass jar and add the dry ingredients. Mix well and tightly seal the jar. Leave it out on your kitchen counter or on a window sill for 3 days, letting it ferment. Shake it up once a day and by day 3 it will have absorbed all the flavors and is ready to serve. Chill before serving.
Note: Before you seal the jar do a little taste test and adjust the ingredients to your taste.
You could also add bits of Carrot or Beetroot to the jar while fermenting and remove them while serving.
And you could sprinkle some boondi into the drink before you serve.