Jaljeera
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A tangy, cooling drink of cumin, mint, black salt and tamarind or dried mango, sold from earthen pots in Delhi's summers.
Region: Delhi and north IndiaOccasion: SummerTime: 15 minServes: 4Vegan
Ingredients
- 1½ tsp roasted cumin powder
- ½ cup mint leaves, ¼ cup coriander leaves
- 1 tsp grated ginger
- 2 tbsp tamarind pulp or 1 tsp amchur (dry mango powder)
- 1 tsp black salt, ½ tsp chaat masala, a pinch of black pepper
- 1 tbsp lemon juice, 1 tsp sugar or jaggery
- 4 cups chilled water, ice and boondi to serve
Method
- Grind the mint, coriander and ginger with a little water to a fine paste.
- Mix the paste with the tamarind or amchur, spices, lemon juice and sugar.
- Add chilled water and stir well. Strain if you prefer a clear drink.
- Chill, then serve with ice and a spoon of boondi on top.
History
Jal means water and jeera means cumin. Cumin-flavoured coolers have long been sold by street vendors in north India's summers.
Significance
Jaljeera is believed to aid digestion and is a popular cooler, also used as the base for gol gappa water.