In a pan, heat water as required and then set it aside until it completely cools down.
2
Roughly grind 1/2 cup yellow mustard seeds and 1 tbsp black peppercorns in a pestle.
3
Roughly chop 2-3 beetroot and 2-3 carrots.
4
In a container, add chopped beetroot, carrot, pounded yellow mustard seeds and 1 tbsp black peppercorns, rock salt to taste, turmeric powder and boiled room temperature water and mix it well.
5
Close the lid with a muslin cloth and keep it under sunlight for 5-7 days.
