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Indian jaljeera with cumin, mint, tamarind, lemon, ice, and a few pieces of boondi.

Indian Jaljeera

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A chilled Indian cumin-mint drink with tamarind, cilantro, ginger, lemon, black salt, and chaat masala.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling 30 minutes
Total Time 50 minutes
Servings: 6 glasses
Course: Drinks
Cuisine: Indian
Calories: 70
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Small skillet
  • Mortar and pestle
  • Blender
  • Fine-mesh strainer
  • Pitcher

Method
 

Make the Jaljeera:
  1. Toast cumin seeds in a dry skillet for 2 to 3 minutes until fragrant. Cool, then crush coarsely.
  2. Blend cumin, mint, cilantro, ginger, tamarind, black salt, chaat masala, sugar, and 1 cup water until smooth. Strain into a pitcher.
  3. Stir in the remaining water and lemon juice. Chill 30 minutes, taste, and adjust black salt, lemon, or sugar.
Serve:
  1. Stir well, pour over ice, and add a small spoonful of boondi to each glass if using. Serve immediately.

Nutrition

Calories: 70kcalCarbohydrates: 15gProtein: 1gSodium: 620mgFiber: 1gSugar: 9g

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.