Easy Jal Jeera Recipe: Perfect Tangy Drink for Summers

Jal Jeera, or Jaljeera, is a popular North Indian spiced drink that serves as a refreshing and flavorful beverage, often enjoyed during hot summers. This tangy, savory, and cooling drink is non-alcoholic, vegan, and is also used as an appetizer due to its digestive properties. The unique flavor of Jaljeera comes from a blend of water, cumin, and a variety of spices and herbs. The following is an easy-to-follow Jal Jeera or Jaljeera recipe that will allow you to make this cooling drink at home in just 20 minutes.

Jal Jeera Or Jaljeera Recipe

Preparation Time

Prep 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:

• ¼ cup hot water
• 1 tablespoon tightly packed tamarind (for more sourness, you can add ½ tablespoon more)

For Making Jaljeera Chutney:

• ½ cup loosely packed mint leaves
• 1.5 teaspoons cumin seeds
• 1 teaspoon fennel seeds
• ½ teaspoon black peppercorns
• 1 pinch asafoetida (hing) – optional
• 1 black cardamom – seeds removed, optional
• 1 teaspoon dried mango powder (amchur)
• 1 teaspoon chaat masala powder – optional
• Black salt, edible rock salt, pink salt, or regular salt – as required

For Making Jaljeera:

• 1.5 cups water
• 1 to 2 tablespoons boondi – optional
• A few mint leaves for garnish – optional

Instructions

Soaking Tamarind:

1. In a small bowl, soak 1 tablespoon of tightly packed tamarind in ¼ cup of hot water.
2. Let it sit for about 20 minutes until the tamarind softens, allowing the flavors to release.

Making Jaljeera Chutney:

1. Rinse the mint leaves thoroughly under running water. Drain all excess water.
2. Place the mint leaves in a grinder jar. Avoid adding stems, as they can make the Jaljeera bitter.
3. Add the soaked tamarind along with its water, making sure there are no seeds.
4. Next, add cumin seeds, fennel seeds, black peppercorns, and black cardamom seeds.
5. Sprinkle in dried mango powder, chaat masala (optional), asafoetida, and black salt as per your taste.
6. If you don’t have dried mango powder, lemon juice, kachri powder, or bael powder can be used as substitutes.
7. Grind everything into a smooth chutney. If you prefer, strain the chutney using a tea strainer for a finer texture.

Making Jaljeera:

1. In a bowl, combine the Jaljeera chutney with 1.5 cups of water.
2. Mix well and taste. Adjust salt, dried mango powder, or add lemon juice according to your preference.
3. For a lighter version of Jaljeera, add more water.
4. If the drink tastes bitter (due to the mint leaves), balance the flavor by adding lemon juice.
5. Refrigerate the Jaljeera for a while before serving for a cool, refreshing experience.

Serving Suggestions:

1. Before serving, garnish each glass with boondi, a pinch of chaat masala, and a few mint leaves.
2. You can soak boondi in water for 20 to 30 minutes, then squeeze out the water and add it to the drink just before serving.

Notes:

• Always use fresh, green mint leaves to avoid any bitterness. Avoid adding stems, as they can affect the taste of the drink.
• If you don’t have tamarind, you can replace it with lemon juice to maintain the tangy flavor.
• Coriander leaves can also be added to the chutney if you enjoy their flavor.
• To make the drink sweeter, you can add some sugar or jaggery after mixing water with the chutney.
• Rinse the mint leaves multiple times to ensure they are clean before blending.