Jaljeera

• Fresh mint leaves · packed1/2 cup
• Fresh coriander · with tender stems1/4 cup
• Tamarind · seedless, soaked in 3 tbsp warm water for 10 minutes1 tbsp
• Ginger1/2 inch
• Roasted jeera powder1 tsp
• Black salt3/4 tsp
• Jaggery · grated1 tsp
• Black pepper · ground1/4 tsp
• Lemon juice1 tbsp
• Water · chilled500 ml

Method

1. 1

   Squeeze the soaked tamarind in its water with your fingers to loosen the pulp, and pick out any fibres.

2. 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. 3

   Strain through a fine sieve into a jug, pressing with a spoon to get all the liquid out.

4. 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.