Stir 1 tsp tamarind paste, 2 tsp jaggery, 1 tsp mustard powder, 0.5 tsp red chilli powder and 1 tsp salt into 1 litre cooled boiled water.
Add the beetroot to a glass jar and pour in the liquid.
Cover with muslin and ferment in a warm place for 3 days, stirring daily, then chill.
A talking-point welcome drink for a Diwali dinner.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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