jal jeera - spiced indian cooling drink also used as an appetizer.
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.