Jaljeera is a popular North Indian drink made using cilantro, mint, and spices. It is cooling, appetizing and refreshing, and perfect to sip on hot summer days.
About This Recipe
Jaljeera is a tangy Indian beverage made using cilantro, mint, and a few spices. Jal in Hindi means water and jeera mean cumin. So ideally, Jaljeera translates to cumin water. But it is nothing close to earthy and smoky cumin water.
This drink is spicy, tangy, and packed with flavors. Because of a few spices added to it, it has cooling properties and is a great drink to sip on hot summer days.
This drink is not only refreshing and cooling but is also a great appetizer. It aids digestion and is good to drink when you have an upset stomach. It also helps in weight loss by increasing metabolism.
Herbs – Cilantro (coriander) 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.
Spices – We will need roasted cumin powder, asafetida, black salt, black pepper powder, and dry mango powder.
Tamarind Paste – It adds a tangy taste to Jaljeera. The tang from lime and tamarind are different, so use both these in the recipe.
How To Make Jaljeera
Add ½ cup fresh mint leaves, ½ cup cilantro (coriander), ½ inch piece of ginger (chopped), and ½ cup water to a blender.
Blend until smooth.
Transfer the paste to a glass bowl.
Stir in 2 tablespoon lime juice, ½ teaspoon roasted cumin powder, ¼ teaspoon asafetida (hing), 2 teaspoon black salt, 1 teaspoon regular salt, ¼ teaspoon ground black pepper, 1 teaspoon granulated sugar, 2 teaspoon dry mango powder, and 1 tablespoon tamarind paste.
Add the remaining 3 and ½ cups of water and stir well. 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.
Frequently Asked Questions
Sometimes fresh herbs are not available or they are too expensive. In that case, you can make this dry Jaljeera powder and make instant Jaljeera whenever you feel like drinking it.
Dry Mint Powder – 4 teaspoon
Roasted Cumin Powder – 4 teaspoon
Black Pepper Powder – ½ teaspoon
Citric Acid – 2 teaspoon
Ginger Powder – 1 teaspoon
Asafetida – ¼ teaspoon
Black salt – 2 teaspoon
Salt – 1 teaspoon
Sugar – 1 teaspoon
Dry Mango Powder – 2 teaspoon
Mix all the ingredients well and store them in a clean glass container. To make Jaljeera, mix 1 teaspoon powder in one glass of chilled water. Add some ice cubes and lime juice and serve immediately.
Make the green paste using ½ cup of water and add the paste to 4 serving glasses. Now top the glasses with club soda and serve.
Jaljeera tastes best after 3-4 hours of making but after that, the flavors start to wear down and it starts to taste bitter. You can store it in a non-reactive airtight container for a maximum of one day. Stir well before serving.
No, I do not recommend freezing Jaljeera.
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- ½ cup mint leaves (packed)
- ½ cup cilantro (coriander) (packed)
- ½ inch piece of ginger (chopped)
- 2 tablespoons lime juice
- ½ teaspoon roasted cumin powder
- ¼ teaspoon asafetida (hing)
- 2 teaspoons black salt
- 1 teaspoons regular salt
- ¼ teaspoon ground black pepper
- 1 teaspoon granulated sugar
- 2 teaspoons dry mango powder
- 1 tablespoon tamarind paste
- 4 cups chilled water (divided)
- Add mint leaves, cilantro (coriander), ginger (chopped), and ½ cup water to a blender.
- Blend until smooth.
- Transfer the paste to a glass bowl.
- Stir in lime juice, roasted cumin powder, asafetida (hing), black salt, regular salt, ground black pepper, granulated sugar, dry mango powder, and tamarind paste.
- Add the remaining 3 and ½ cups of water and stir well. 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.