Jaljeera means: jal means “water” and jeera means “cumin”. so the literal translation would be cumin water.
Jaljeera is a refreshing and natural drink which help to fight intestinal gas and poor digestion. jaljeera is very cooling and is ideal drink for hot Indian summers. apart from cooling properties jaljeera is also used as an appetizer because of its digestive properties.
Now lets starts to make this drink
Things you need:
Cumin seeds or Jeera– peppery flavors & good for digestion.
Fennel seeds or saunf – sweet and aromatic. digestive and anti-oxidant.
Dry mango powder/amchur powder – tart & adds sourness.
Mint leaves – fragrant and sweet. cooling as well as has digestive properties.
Black pepper – pungent and spicy. has digestive properties and also add lot of punch to the drink.
Black salt – digestive properties and also adds lot of flavor. often used in shikanjvi – Indian lemonade and in Indian chaat snacks.
Ginger– good for digestion. its optional as it also produces heat. i have not used it.
Tamarind– good for cooling and also adds sourness.
Usually crisp & fried gram flour tiny balls (Boondi) are also added in the drink. This drink is full of flavors and punch and will give you a kick. some people may not like the taste as its a bit spicy and can knock down your taste buds. so be open minded while drinking it first time.
Ingredients (measuring cup used, 1 cup = 250 ml)
1 tbsp seedless tamarind – for a pronounced more sourness, you can add ½ tbsp of more tamarind.
¾ cup mint leaves/pudina patta
1 or 1.5 tsp cumin seeds/jeera
1 tsp fennel seeds/saunf
½ tsp black pepper
½ or 1 tsp amchur/dry mango powder
Seeds removed from 1 black cardamom (optional)
A pinch of asafoetida/hing (optional)
1 tbsp boondi
½ or 1 tsp chaat masala powder (optional)
Black salt or rock salt as required
How to make the recipe:
Rinse the mint leaves.
Also rinse the tamarind ball.
First blend all the ingredients except boondi and chaat masala in ½ or ¾ cup water till smooth.
Then strain through a strainer
Add 3-4 cups of chilled water to the strained mixture or as required
Keep in the fridge or serve chilled jaljeera.
Add boondi and a pinch of chaat masala to jaljeera while serving.