Jaljeera is a popular north indian summer beverage made with cumin, tamarind, water and fresh herbs. This refreshing smoky and tangy indian summer drink has lots of health benefits and is super easy to make at home. Non- alcoholic, vegan friendly and gluten free recipe.
Sharing my "from scratch" jaljeera recipe in this post. You don't need store bought jaljeera powder to make it.
What is Jaljeera
In Hindi, Jal = Water, Jeera = Cumin seeds.
As the name suggests, jaljeera is indian drink with a prominent taste of cumin. It is different from jeera pani or cumin water that is a popular weightloss drink in India.
In north indiaYou will find a lot of street vendors serving chilled jal jeera stored in earthern pots sitting atop their decorated carts in India. It is another show stopper of indian street food scene. I just can't imagine rounding up summers without it.
Jaljeera has a bold, smoky and tangy taste. It is a favorite during summer months as a cooling thirst quencher. Jalajeera is believed to have quite a few health benefits. It has a wonderful tangy peppery taste.
Spices like black pepper and fresh herbs like cilantro and mint leaves are added to make jal jeera, however the taste of cumin is the key. Tamarind pulp or lemon juice adds a tang to this drink along with kala namak or indian rock salt giving it a sulfurous note.
To prepare jaljeera, we roast the raw cumin seeds until they are smoky (very important) and then grind together with tamarind, other spices and herbs. The paste or jalajeera concentrate can be kept for 2-3 weeks refrigerated. You can use it to instant make jaljeera anytime.
There are many ways of making jaljeera at home. Some people like to skip out the herbs especially the mint because it can get overpowering. Few dont like to use tamarind and prefer loads of lime juice instead.
If you are drinking jaljeera for the first time, you might find is too spicy and peppery, however I am telling you it can get very very addictive. It packs bold & unique flavors!
Benefits of Jaljeera
Here are a few benefits of drinking jaljeera.
- Hydration - Perfect for brutal indian summers. Consuming Jaljeera is a great way to repleshing body fluids and electrolytes on brutal summer days.
- May Aid digestion- Fresh ginger along with spices like cumin seeds and black pepper may help improve digestion and bloating.
- Immunity Booster- The spices, ginger, lemon juice and fresh mint have great anti inflammatory properties and these ingredients are rich in anti oxidants.
- Cooling to The Body- Besides cumin, tamarind is another key ingredient in making Jaljeera. Tamarind is cooling to the body.
About My Recipe
My mom used to make jal jeera at home from scratch without using any pre made spice powders available in stores. As is true for most south asian moms- there is no written recipe.
I came up with measurements after trying a few times. It has a sweet(though not too sweet), salty, tangy and peppery taste. You can reduce or leave out the sugar if you prefer salty jaljeera.
Ingredients You Will Need
- Spices - Cumin Seeds & Black Pepper
- Fresh Herbs- Coriander & Mint leaves
- Kala Namak or indian black salt is the key ingredient when it comes to indian chaat recipes. It has a pungent tangy tase and adds mani kick to jaljeera.
- Sour Elements - Tamarind & Lemon or Lime Juice. I recommend soaking tamarind at home in hot water and using the pulp. See notes below.
- Sweetener- I like using raw sugar. You could use granulated sugar or jaggery as well.
- For Serving- Boondi or Gram Flour fried balls. These are tiny crunchy balls that are used in making indian raita. Here they added on top of jaljeera for garnish and texture while sipping.
Note # 1 Indian Tamarind is quite sour & fibrous in taste as compared to the Thai variety. For this recipe, we need sour tamarind. Dried tamarind is available in indian grocery stores in block form. You need to soak it in water to soften. Mash it to separate the seeds & fibre and extract the pulp.
Note #2 - Why Make Tamarind Pulp at home
Tamarind is one of the two main ingredients in making Jaljeera. It is perfectly okay to use store bought tamarind paste or pulp when you are using it in small quantities in your recipes. Store bought tamarind pulp is super salty and has preservatives mixed in that can interfere with the true taste of jaljeera. I don't recommend.
How to Make Jaljeera at home
Make the Jaljeera Paste
- Soak dried tamarind in hot water for 10-15 minutes or longer until it softens. Squeeze the tamarind using your fingers to separate all the seeds and fibers(as much as you can). In my experience, even if we purchase seedless tamarind packet, it always has few seeds, so make sure that you separate them before grinding.
- Meanwhile, dry roast cumin seeds and black pepper. Roast the cumin until smoky, stirring continuously to avoid burning. The cumin seeds will be dark brown once toasted properly. Let cool a bit.
- You can use this time to wash the fresh herbs, peel and coarsely chop the ginger and green chillies.
- Add the tamarind pulp,fresh herbs, roasted cumin and black pepper, ginger, green chilli, sugar and kala namak and salt to a blender jar.
- Grind to a not too coarse or too fine consistency. You want everything to break down however don't make a fine chutney. (image8)
Mix With Water, Chill & Serve
Here are two ways you can make jaljeera with this paste.
- Make a large batch to last you a few days. Mix the jaljeera paste with 4-5 cups liter of water. Mix, taste and adjust the salt, sugar or sour (by adding lemon juice) as you like. Strain using a fine mesh strainer if you like a "smoother" drink.
- Make a serving whenever you like. To make a single serving, add 2-3 tablespoon jaljeera paste to a glass. Top with ice cubes. Squeeze some lemon. Top with 8-10 oz regular or seltzer water. Taste and adjust salt or sugar as needed.
Tip - Please adjust the above mentioned water quantity depending on how you like/want the jaljeera. For a thinner consistency and milder taste, add extra water. For a bold spicy punchy drink, add less water.
Recipe Tips
- Roast the cumin seeds until smoky, stirring continuously to avoid burning. The cumin seeds will be dark brown once toasted properly. This will give the real "bhuna" or smoky taste to your drink.
- Dont use stems of the cilantro leaves. Definitely leave out the stems of mint (they can make jaljeera bitter). Make sure that the herbs are fresh else the jaljeera sometimes gets bitter.
- Dont use lot of herbs or ginger. Jaljeera should taste mainly of tamarind and cumin.
- You could make it nicely sweet if you wish- just increase the amount of sugar.
- If you dont like crispy boondi, soak boondi in water before using.
Storing
- You could store large batch jajjeera for 3-4 days in the fridge.
- You could store the jaljeera paste in an air tight container for 7-10 days in the refrigerator. Always use a clean spoon to scoop it.
Jaljeera Serving Ideas
- Serve Jaljeera chilled topped with ice cubes and a sprinkle of boondi. You could also add a few lemon slices, spring of mint or pomegranate seeds for garnishing.
- Jaljeera is a perfect to be served at your next chaat party. Serve with samosas, aloo tikki chaat or pakoras.
- Make a slightly thin jaljeera batch and serve it with golgappa/pani puri pani. I do this all the time. Its deliciously "khatta-meetha".
- You could make it a carbonated bubbly drink by using seltzer/sparkling water.
- Jaljeera is great to use in cocktails. Mixed with tequila or vodka it makes for bold & spicy drinks at summer parties.
Jaljeera Recipe
Ingredients
For Soaking The Tamarind
- 50 g dried tamarind yield about ½ cup
- 1 cup hot water
For Making Jaljeera Paste
- 1 tablespoon cumin seeds
- 8-10 black peppercorn
- 1 cup fresh mint leaves no stems
- ½ cup cilantro leaves no stems
- 4-5 indian green chilies (hot) adjust to taste
- 1 inch fresh ginger
- ⅓ cup sugar adjust to how sweet you want
- 1 tablespoon kala namak indian rock salt
- 1 teaspoon table salt
For Making Jaljeera
- 4-5 cup cold water
- 1 large lemon juiced
- Ice cubes
- Boondi as needed
Instructions
Make Jaljeera paste
- Soak dried tamarind in hot water for 10-15 minutes or longer until it softens. Squeeze the tamarind using your fingers to separate all the seeds and fibers(as much as you can). Even if we purchase seedless tamarind, it always has some seeds, so make sure that you separate them before grinding.
- Meanwhile, dry roast cumin seeds and black pepper. Roast the cumin until smoky, stirring continuously to avoid burning. The cumin seeds will be dark brown once toasted properly. Let cool down a bit.
- You can use this time to wash the fresh herbs, peel and coarsely chop the ginger and green chillies.
- Add the tamarind pulp,fresh herbs, roasted cumin and black pepper, ginger, green chilli, sugar and kala namak and salt to a blender. Grind to a not too coarse or too fine consistency. You want everything to break down however don't make a fine chutney.
Make Jaljeera (Using either of the below two methods)
- Make a large batch to last you a few days. Mix the jaljeera paste with 4-5 cups liter of water. Mix, taste and adjust the salt, sugar or sour (by adding lemon juice) as you like. Strain using a fine mesh strainer if you like a "smoother" drink.
- Make a serving whenever you like. To make a single serving, add 2-3 tablespoon jaljeera paste to a glass. Squeeze some lemon. Top with 8-10 oz regular or seltzer water. Taste and adjust salt or sugar as needed.Strain if you wish before adding ice cubes.
Notes
-
- Roast the cumin seeds until smoky, stirring continuously to avoid burning. The cumin seeds will be dark brown once toasted properly. This will give the real "bhuna" or smoky taste to your drink.
-
- Please adjust the above mentioned water quantity depending on how you like/want the jaljeera. For a thinner consistency and milder taste, add extra water. For a bold spicy punchy drink, add less water.
-
- Dont use stems of the cilantro leaves. Definitely leave out the stems of mint (they can make jaljeera bitter). Make sure that the herbs are fresh else the jaljeera sometimes gets bitter.
-
- Dont use lot of herbs or ginger. Jaljeera should taste mainly of tamarind and cumin.
-
- You could make it nicely sweet if you wish- just increase the amount of sugar.
-
- If you dont like crispy boondi, soak boondi in water before using.
- You could store large batch jajjeera for 3-4 days in the fridge.
- You could store the jaljeera paste in an air tight container for 7-10 days in the refrigerator. Always use a clean spoon to scoop it.
- Serve Jaljeera with ice cubes and a sprinkle of boondi. You could also add a few mint leaves or pomegranate seeds for garnishing.
- Make a slightly thin jaljeera batch and serve it with golgappa/pani puri pani. I do this all the time. Its deliciously "khatta-meetha".
Nandita
You have presented this simple dink in such a stunning manner Tanvi . Loved all the photographs. Especially the one of mint and the melting ice cubes 🙂
dassana
lovely pics tanvi. jaljeera is a my fav drink. i too prefer it sweet sour spicy and especially stuffed in with some boiled chickpeas or mung sprouts in golgappas 🙂
Nami | Just One Cookbook
What a gorgeous photography... I've tried Thai/Vietnamese Tamarind but not Indian kind. I'd love to try Jal Jeera. Your post successfully made me thirsty for this beautiful & delicious drink, Tanvi! 😉
Tanvi
Thanks Nami. You are always so kind. Its perfect for summers.I LOVE snacking on thai tamarind. I think you should try indian tamarind..I like the extra sharp note it has.
sreebindu116
Count me in for a glass 🙂 Gorgeous pictures.
xoxo
http://sreebindu.blogspot.in/
Rosa May (@RosasYummyYums)
It must taste wonderful and be si refreshing! I love the flavor of tamarind.
Cheers,
Rosa
Notyet100
It's been so long since had this,:) I feel like picking the glass
Tanvi
Thanks ..you should make it soon.
chinmayie @ love food eat
Absolutely love the styling here. Beautiful colors Tanvi!
Tanvi
Thanks love 🙂
Trisha
I love Jal Jeera but have never made it at home, cant wait to try it.
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Angie@Angie's Recipes
Don't think I have ever had a Jal Jeera...looks very tasty.
Sawsan@ Chef in disguise
My mum makes a sweet tamarind drink with rosewater. Love all the flavors you have in your drink.
If it is any help my husband is exactly the same..it amazes me sometimes how much juice he can drink with zero worry
Tanvi
Tamarind & rosewater combo sounds exotic Sawsan. I need to try that 🙂
Yasmeen @ Wandering Spice
This sounds absolutely thirst quenching, even in this cold winter weather we're having! I'm hosting a surprise baby shower for my sister in the US in a few weeks, when we head back for our wedding. I'm thinking this might be just the ticket or our drinks list - something so refreshing and different for Northern hemisohere summer! Also, your photos are so inspired as always.
Tanvi
You should make it Yasmeen...its perfect for summers out here 😉
shayma (@SpiceSpoon)
such beautiful photos- and just the thing for a hot summer day, Tanvi. x s
Sublime Palate
The first photo alone is enough to make anyone thirsty!! You've done such a great job of styling it. Seriously - Brilliant!
Sukaina
Wow I'm sure this drink really packs a punch with all that chili- yum!! Living these photos too!
Lubna Karim
You made it look drool worthy......i love that spicy and sweet touch in the recipe....
magicofspice
Oh wow, this sounds and looks fantastic! What a refreshing and unique treat!
Ilke
I will be brave and try this drink this summer, I normally mix grapefruit or pomegranate juice with mineral water and call it a summer drink. This is a tad bit more complicated but definitely worth the try 🙂
mycookinghut
This is very interesting, never tried making a drink like this before! Thanks for sharing!
snek26@gmail.com
The first pic is such a killer! I'm sure the moment anyone sees it, they'll want to have drink it immediately. I'm surely going to make it. Thanks so much for the recipe!
Tanvi
Thanks!
Snehal
A perfect summer drink! You'd see small kids selling jal-jeera at the bus stands in India - what a relief it used to be from that scorching heat. I love your photography!!
Beth Michelle
Wow this sounds amazing!! Though I opt for a tall glass of ice water in the summer, I think I would absolutely love this! Pinned! Cant wait to try.
Faith
Tamarind is one of my favorite juices when I want a refreshing drink...I bet I'd love this version with all the spices! Absolutely stunning photos, Tanvi!
Ira Rodrigues
I always adore Jaljeera, fortunately I have my favorite restaurant here in Bali whom serves BEST Jaljeera. Your photos absolutely gorgeous! and the drink looks so refreshing
Jean
Very different because of the cumin flavour for a drink.
seasonwithspice
What an exciting summer drink! I have to tell Mark about this. Well, he is also the drink guy, so I bet he will jump up the seat to give this recipe a try once he sees it. I just love how you play with the ingredients and keep the taste in balance.
Shri
Tanvi, just came across your blog. Lovely! I loved so many of your posts! Very vibrant photos.
Tanvi
Thanks so much Shri. Welcome to the blog!
Anup
what a grate photos tanvi ....How ?
Prateeksha
I love this drink, its more delicious in killing summers. Will try it soon.