Jaljeera
Tangy mint, tamarind and cumin cooler made from scratch: 40 kcal, no packet masala.
- Time
- 10 min
- Makes
- 2 servings
- Level
- Easy
- Gear
- Blender / mixer
Per serving
1 glass (250 ml)
- Calories
- 40kcal
- Protein
- 0g
- Carbs
- 11g
- Fibre
- 1g
- Fat
- 0g
- Sugar
- 8g
Jaljeera is a sour, savoury, spiced water that North Indians drink before meals in summer. Blending fresh mint and coriander with tamarind, ginger, roasted jeera and black salt gives a far fresher taste than the packet mixes, with only a teaspoon of jaggery across the whole jug. Drink a glass before lunch or in the afternoon when you want something sharp and cold.
- Hydration
- Low calorie
- No cook
- Under 15 min
- Lunch
- Anytime
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Ingredients
Method
- 1
Squeeze the soaked tamarind in its water with your fingers to loosen the pulp, and pick out any fibres.
- 2
Blend the mint, coriander, tamarind with its water, ginger, jeera powder, black salt, jaggery and pepper with 100 ml water until very smooth, about 45 seconds.
- 3
Strain through a fine sieve into a jug, pressing with a spoon to get all the liquid out.
- 4
Stir in the rest of the chilled water and the lemon juice. Taste and adjust black salt. Serve over ice.
Tips
- A few boondi sprinkled on top is traditional; 1 tbsp adds about 40 kcal.
- Don't skip the straining: unstrained jaljeera turns bitter within an hour.
Storage
Keeps 2 days in the fridge in a closed bottle; shake before pouring.
Nutrition is estimated per serving from IFCT 2017 and USDA FoodData Central and rounded. Your ingredients and portions will differ a little.
More drinks
Chia lemon water
Lemon water with a teaspoon of soaked chia and a pinch of salt: 30 kcal, slow to drink and good before a long session.
- 12 min
- Calories
- 30 kcal
- Protein
- 1 g protein
