Jaljeera: A Refreshing Indian Beverage Recipe

wellhealthorganic.com Jaljeera: Jaljeera, an Indian spiced, tangy, and savory cooling drink, doubles as a refreshing appetizer. Hailing from North India, this non-alcoholic and vegan beverage boast a blend of water, cumin, and an array of delightful spices and herbs.

Jaljeera

• Preparation Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Cuisine: North Indian
• Course: Beverages
• Diet: Low Calorie, Low Fat, Vegan
• Difficulty Level: Moderate

Ingredients:

For soaking tamarind

1. ¼ cup hot water
2. 1 tablespoon tightly packed tamarind (for enhanced sourness, increase tamarind to ½ tablespoon)

For making jaljeera chutney

1. ½ cup loosely packed mint leaves
2. 1.5 teaspoons cumin seeds
3. 1 teaspoon fennel seeds
4. ½ teaspoon black peppercorns
5. 1 pinch of asafoetida (optional)
6. 1 black cardamom (seeds removed and reserved, optional)
7. 1 teaspoon dried mango powder (amchur powder)
8. 1 teaspoon chaat masala powder (optional)
9. Black salt, edible rock salt, pink salt, or regular salt (to taste)

For making jaljeera

1. 1.5 cups water
2. 1 to 2 tablespoons boondi (optional)
3. Few mint leaves for garnish (optional)

Also Read: Jowar Roti

Instructions:

Soaking tamarind:

1. Place tightly packed tamarind in ¼ cup hot water for about 20 minutes until softened.

Making jaljeera chutney:

1. Rinse mint leaves thoroughly and drain excess water. Place the leaves in a small grinder jar, excluding stems.
2. Add soaked tamarind along with water, ensuring no seeds remain.
3. Incorporate cumin seeds, fennel seeds, black pepper, and black cardamom seeds.
4. Introduce dried mango powder, chaat masala, asafoetida, and black salt, adjusting quantities to taste.
5. Grind into a smooth chutney. Optionally, strain using a tea strainer.

Making jaljeera:

1. Transfer the jaljeera chutney to a bowl and add 1.5 cups water. Mix thoroughly.
2. Taste the jaljeera and adjust salt and dried mango powder as needed. Add lemon juice for extra tang if desired.
3. For a lighter version, dilute with more water.
4. If bitterness arises (possibly from mint leaves), balance with lemon juice.
5. Refrigerate jaljeera until serving.

Serving:

• Optionally, add soaked boondi, a pinch of chaat masala, and mint leaves to each glass.
• Soak boondi in water for 20-30 minutes, then drain excess water before serving.

Also Read: Solkadhi

Notes:

• Use fresh, green mint leaves excluding stems to avoid bitterness.
• Substitute tamarind with lemon juice to taste.
• Add coriander leaves to the chutney for additional flavor.
• For a sweet and tangy variation, incorporate sugar or jaggery after adding water.
• Thoroughly rinse mint leaves before blending to remove impurities. Drain excess water before use.