on Jul 25, 2021, Updated Jan 12, 2024
About Jaljeera
Jaljeera is a tangy Indian beverage made using cilantro, mint, and spices. Jal in Hindi means water and jeera means cumin. So, ideally, Jaljeera translates to cumin water. But it tastes very different from the earthy and smoky cumin water. This traditional Indian summer drink is spicy, tangy, and packed with flavors. Jal Jeera drink is very popular in North India and perfect for hot Indian summers. This drink is refreshing and cooling and a great appetizer due to its digestive properties. It aids digestion and is good to drink with an upset stomach. It also helps in weight loss by increasing metabolism. Make this refreshing drink for special occasions, for a summer holiday party, or everyday sipping. This jaljeera recipe is vegan and can be easily made gluten-free. You can double or triple it too. Here are some more refreshing beverage recipes that are perfect for summer
Saffron Milk Sattu Drink Rose Soda Mango Iced Tea Thandai Custard Milkshake
Ingredients
Herbs – Cilantro (fresh coriander leaves) and fresh mint leaves make the base of this drink. Ginger – Gives it a peppery flavor. Lime Juice – It adds a lovely tang. Try to use freshly squeezed lime juice for the best result. Lime juice can be replaced with lemon juice. Spices – You will need Roasted Cumin Powder, asafetida (hing), black salt (kala namak), black pepper powder, and dry mango powder (amchur powder). Tamarind Pulp – It adds a tangy taste to Jaljeera. The tang from the lime and tamarind pulp differs, so use both in the recipe. Skip adding asafetida for a gluten-free recipe. Add some chaat masala powder if you like it tangier and spicier.
How To Make Jaljeera
Add
½ cup (rinsed, packed) fresh mint leaves ½ cup (rinsed, packed) cilantro (coriander leaves) ½ inch piece of ginger (peeled and chopped) ½ cup water
to a blender. Blend until smooth. Transfer the paste to a large glass mixing bowl. Stir in
2 tablespoon freshly squeezed lime juice ½ teaspoon roasted cumin powder ¼ teaspoon asafetida (hing) 2 teaspoon black salt ½ teaspoon regular salt ¼ teaspoon black pepper powder 1 teaspoon granulated white sugar 2 teaspoon dry mango powder 1 tablespoon tamarind paste
Add the remaining 3 and ½ cups of water and stir well. Check for salt, lime juice, and tamarind paste, and add more if needed. Refrigerate it for 3-4 hours for the flavors to come together. Pour the Jaljeera into serving glasses. Add a few ice cubes and serve chilled. Note – I like to add boondi (fried chickpea flour balls) to my Jaljeera just before serving. You can also add some pomegranate seeds.
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