Jaljeera is a popular Indian summer drink and appetizer, prized for its lively balance of roasted cumin, herbs, tamarind, citrus, and black salt.
A quick toasted-spice and herb blend is diluted with cold water, chilled, and finished with optional crisp boondi.
Let the mixed drink chill before adjusting the salt and lemon because the flavors become more integrated as it rests.
Serving Suggestions
Serve very cold before a meal or alongside spicy snacks such as pakoras, chaat, or samosas.
Recipe Notes
Keep the drink refrigerated without ice or boondi for up to two days and stir well before pouring.
Indian Jaljeera
A chilled Indian cumin-mint drink with tamarind, cilantro, ginger, lemon, black salt, and chaat masala.
Equipment
- Small skillet
- Mortar and pestle
- Blender
- Fine-mesh strainer
- Pitcher
Ingredients
Spice and Herb Base
- 1 tbsp cumin seeds
- 1 cup fresh mint leaves loosely packed
- 1/2 cup cilantro leaves loosely packed
- 1 tbsp fresh ginger grated
- 2 tbsp tamarind paste
- 1 tbsp black salt
- 1 tsp chaat masala
- 2 tbsp granulated sugar or to taste
To Finish
- 6 cups cold water
- 1/4 cup fresh lemon juice
- 2 cups ice cubes
- 1/4 cup plain boondi optional
Instructions
Make the Jaljeera:
- Toast cumin seeds in a dry skillet for 2 to 3 minutes until fragrant. Cool, then crush coarsely.
- Blend cumin, mint, cilantro, ginger, tamarind, black salt, chaat masala, sugar, and 1 cup water until smooth. Strain into a pitcher.
- Stir in the remaining water and lemon juice. Chill 30 minutes, taste, and adjust black salt, lemon, or sugar.
Serve:
- Stir well, pour over ice, and add a small spoonful of boondi to each glass if using. Serve immediately.
Notes
- Jaljeera should taste tart, herbal, earthy, and lightly salty rather than sweet.
- Refrigerate without ice or boondi for up to two days and stir before serving.
Nutrition
Calories: 70kcalCarbohydrates: 15gProtein: 1gSodium: 620mgFiber: 1gSugar: 9g