Jaljeera, a traditional Indian drink of the northern plains, had during summer both for its cooling properties as well as its digestive ones. The mint leaves keep your body cool in the scorching summer where temperatures may go upto 40-45 C. The cumin and pepper help in digestion and this is the only drink known to me that is both an appetizer as well as a post meal digestive. Enjoy a chilled glass of this concoction which is laced with spices from the chat masala that give it tangy taste.
Serves 4 Prep Time 10 mins Cooking Time 10 mins
- Mint leaves – 1 tbsp
- Coriander leaves – 1 tbsp
- Cumin seeds – 1/2 tsp
- Pepper – 1/4 tsp
- Tamarind – Marble sized ball
- Water – 4-5 glasses
- Chat Masala – 1-2 tbsp
- Black salt – 1/2 tbsp
- Salt to taste
- Boondi (Crispy fried chickpea balls) – 2 tbsp (for garnish)
Soak the tamarind in some lukewarm water and let it soften a bit.
Wash mint and coriander leaves and keep it in a colander for the excess water to drain out.
Roast the cumin seeds for a couple of minutes. Remove from pan and let it cool.
In the meantime squeeze out the tamarind pulp by adding enough water.
In a blender grind the mint, coriander leaves, roasted cumin and pepper to a fine paste. Add a little water to get a pasty consistency.
Mix the ground paste and tamarind pulp, to this add the chat masala, black salt and normal salt.
Add chilled water to make about 4 glasses and mix well.
Garnish with some crunchy boondi and jaljeera is ready to be savoured.
Tip : While squeezing out the tamarind pulp be careful not to get any fibre or seeds.