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

Indian Jaljeera

A chilled Indian cumin-mint drink with tamarind, cilantro, ginger, lemon, black salt, and chaat masala.
Servings 6 glasses
Prep Time 15 minutes
Cook Time 5 minutes
Chilling 30 minutes
Total Time 50 minutes

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
US Customary - Metric

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
Calories: 70kcal
Course: Drinks
Cuisine: Indian
Keyword: Cumin Mint Drink, Indian Summer Drink, Jaljeera